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- Title
贮藏方式对武夷岩茶梅占生化成分及 感官品质的影响.
- Authors
黄毅彪; 林燕萍; 张见明; 陈荣冰
- Abstract
The effects of room temperature (3℃-30℃) storage and cold storage on the biochemical composition and quality of Wuyi rock tea Meizhan were studied, which provided theoretical and practical basis for the storage of Wuyi rock tea. The results showed that the contents of tea polyphenol, catechin, simple catechin, ester catechin and caffeine decreased during storage, while the contents of thearubin, theanine and the sensory quality score of tea increased. The improvement of sensory quality of tea stored at room temperature (3℃-30℃) was mainly reflected in the gradual change of aroma to thick and long, the gradual fading of fire, and the gradual change of taste from mellow and slightly astringent to mellow and sweet. The sensory quality score of tea treated by cold storage was lower than that of room temperature (3℃-30℃)storage, which was mainly reflected in the aroma with fire and taste slightly astringent. In conclusion, Wuyi rock tea stored at room temperature(3℃-30℃) was better than cold storage.
- Subjects
COLD storage; TEAROOMS; TEMPERATURE effect; ODORS; CATECHIN; TEA; FOOD aroma; WINE flavor &; odor
- Publication
Food Research & Development, 2020, Vol 41, Issue 12, p102
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2020.12.017