黔茶1号绿茶摊青过程中主要呈味物质的动态变化OA

[Objective]The dynamic changes in major taste compounds and taste characteristics of Qiancha 1 green tea during the withering process were investigated to provide a theoretical basis for processing speciality tea varieties in Guizhou.[Method]Major taste compounds including polyphenols,purine bases,and free amino acids of Qiancha 1 and Fuding Dabai(CK)were quantitatively analyzed during the withering process by HPLC,and then their taste characteristics were evaluated by an electronic tongue,and finally the change in major taste compounds in the green tea during the withering process was analyzed.[Result]The tea withering process could change the content of taste compounds in two tea varieties,and there were differences in taste compounds between the two tea varieties.The content of glutamic acid,serine and alanine of Qiancha 1 increased to 2.674 mg/g,0.557 mg/g and 0.159 mg/g during the late withering process respectively,the key bitter compound(ester catechins)content was stable during the withering process and the caffeine content decreased to 3.742 mg/g during the late withering process.The bitterness and astringency(two negative tastes)decreased to 9.143 and 2.580,respectively,the umami taste was maintained(24.810)and the sweet taste was improved(10.597)during the end withering process.The sweet amino acid of Fuding Dabai significantly decreased by 48.283%during early withering process,the content of bitter amino acid and ester catechins fluctuated sharply and maintained a higher absolute value,and the astringency significantly increased during the whole withering process.The difference between two tea varieties was the main factor affecting taste compounds,and the withering process influenced taste compounds of Qiancha 1 significantly.The ester catechins and bitter amino acids were positively related to bitter and astringent taste,and the umami/sweet amino acids and non-ester catechins were negatively related to bitter taste.[Conclusion]The tea variety is the dominant factor affecting differences in taste compounds of green tea during the withering process.The metabolic variation in taste compounds of Qiancha 1 during the withering process is more beneficial to formation of fresh,refreshing,aftertaste and sweetness quality.Therefore,moderately prolonging the withering process can be beneficial for stimulating the quality potential of Qiancha 1,and it demonstrates a superior quality potential compared with Fuding Dabai green tea.