配花量与窨制时间对柚子花红茶感官及理化品质的影响OA

[Objective]This study aimed to investigate the effects of flower rate and scenting duration on the sensory quality and physicochemical components of pomelo flower black tea,and screen the tea scenting parameters of pomelo flower black tea,providing technological reference for producing and processing pomelo flower black tea,as well as comprehensive utilization of pomelo flowers.[Method]Black tea processed from one bud and two leaves of Fuding Dabai tea was utilized as the tea base,and fresh flowers of red-fleshed pomelos were taken as the flower source.Different flower rates(40%,60%,80%,100%)and scenting durations(16,20,24,28,32,36 h)were set to scent pomelo flower black tea.According to sensory evaluation and physicochemical components,multivariate statistical analyses such as par-tial least squares discriminant analysis(PLS-DA)and cluster heatmap were performed to evaluate the quality characteris-tics of the pomelo flower black tea,followed by process parameters screening.[Result]Under the flower rate of 60%and scenting of 28 h,the total sensory evaluation scores of pomelo flower black tea were significantly higher than that of other treatment groups(P<0.05),and the pomelo flower black tea exhibited rich and and long-lasting pomelo flower aroma as well as infusion with thick pomelo flower aroma and sweet and mellow taste.Under the flower rate of 60%,the catechin(C)content was the highest(4.82 mg/g),while total epigallocatechin gallate(EGCG)content and total ester catechin content were the lowest,which were 18.54 mg/g and 23.45 mg/g respectively.Under scenting of 28 h,the caffeine con-tent and soluble sugar content were the highest,which were 4.67%and 4.86%respectively,but the tea polyphenol con-tent,epicatechin gallate(ECG)content,EGCG content,and total ester catechin content were the lowest,which were 11.11%,2.98 mg/g,17.52 mg/g,and 23.07 mg/g respectively.The PLS-DA model and cluster heatmap analysis results revealed that,the main indicators of differences in physicochemical quality of pomelo flower black tea caused by different flower rates were total free amino acid content,C,thearubigin-theaflavin ratio(TR/TF),theaflavin,EGCG,thea-brownin,caffeine,gallocatechin gallate(GCG),total non-ester catechin content,and thearubigin;the key components of quality difference of pomelo flower black tea caused by scenting durations were soluble sugar,thearubigin,water ex-tract,TR/TF,tea polyphenol,gallocatechin(GC),theaflavin,C,theabrownin,caffeine,and total non-ester catechin;the flower rate of 60%could enrich more non-ester catechin,and the scenting of 28 h could enrich more caffeine and soluble sugar.[Conclusion]Using pomelo flowers to scent black tea can enrich aroma and change taste quality.Under the condition of flower rate of 60%and scenting of 28 h,the pomelo flower black tea exhibits rich and long-lasting pomelo flower aroma,high freshness,sweet and mellow taste,and lingering sweetness.