Food and Fermentation Industries >

2023 , Vol. 49 >Issue 14: 169 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032371

Analysis and evaluation of differences in quality and composition of crabapple leaf black tea from different varieties and periods

  • ZHANG Suqi ,
  • YUN Jinhu ,
  • ZHAO Pupu ,
  • DI Changyi ,
  • WEI Ziqiu ,
  • ZHANG Wangxiang
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  • 1(College of Forestry, Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China)
    2(Yangzhou Crabapple Horticulture Limited Company, Yangzhou 225200, China)

Received date: 2022-05-18

  Revised date: 2022-06-14

  Online published: 2023-08-30

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Abstract

To explore the quality difference and the value of crabapple leaf black tea in different varieties and different periods, the study made crabapple black tea from tender raw materials of seven crabapple varieties in April, June, and August, analyzed the differences of their main components, antioxidant activity, and sensory scores, and then integrated the results of principal component analysis (PCA) and sensory score evaluation to obtain the better crabapple variety tea and period. Results showed that ‘King Arthur’ and ‘Sparkler’ had the highest contents of soluble sugar and tannic acid in June, and ‘Sparkler’ had the highest contents of free amino acids, polyphenols, total flavonoids, and procyanidins in April. The highest scavenging rates of DPPH free radicals, hydroxyl radicals, nitrites, and ferric reducing power were ‘King Arthur’ in June, ‘John Downie’ in August, and ‘Sparkler’in April and June, respectively. Phenolic substances were mainly phlorizin, and ‘John Downie’ had the highest content of phlorizin in June. The top three varieties with sensory scores were ‘Pink Ballet’, ‘John Downie’, and ‘Sparkler’, with the highest sensory scores in April. The top three varieties in the principal component analysis (PCA) composite score were ‘Sparkler’, ‘Pink Ballet’, and ‘John Downie’, with the highest overall score in April. Therefore, the crabapple varieties with excellent quality in black tea were ‘Sparkler’, ‘Pink Ballet’, and ‘John Downie’, and the picking period was the best in April.

Key words： crabapple leaf; black tea; variety; period; quality composition; evaluation

Cite this article

ZHANG Suqi , YUN Jinhu , ZHAO Pupu , DI Changyi , WEI Ziqiu , ZHANG Wangxiang . Analysis and evaluation of differences in quality and composition of crabapple leaf black tea from different varieties and periods[J]. Food and Fermentation Industries, 2023 , 49(14) : 169 -177 . DOI: 10.13995/j.cnki.11-1802/ts.032371

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