Abstract:To explore the effects of different shaking treatments on the quality of light-scented Tieguanyin single-leaf tea, the four-time shaking of moderately opened three-leaf shoots (CK1) and four-time shaking of single leaves (CK2) were used as controls, and single-leaf 2-time shaking (DY1) and single-leaf 3-time shaking (DY2) treatments were set up respectively. The sensory quality, main biochemical components, and aroma components of the teas produced by the four treatments were compared. The results showed that the comprehensive score of sensory quality of CK2 (93.10 points) was significantly higher than that of other treatments (P<0.05). In single-leaf teas (DY1, DY2), with the increase of shaking times, the contents of water extract, tea polyphenols, caffeine, and the phenol-to-amino acid ratio decreased, while the amino acid content increased significantly. A total of 76 aroma components were detected from the four groups of different treatment samples, belonging to 10 major categories. The PCA and PLS-DA models established based on the relative contents of aroma components could effectively distinguish tea samples from different treatments. Further screening with VIP > 1, P < 0.05, and OAV > 10 as the conditions determined that linalool, indole, nerolidol, and other 11 components were the key aroma substances leading to the differences in aroma quality among samples. The results of this study provide a theoretical basis for the process innovation and quality improvement of light-scented Tieguanyin single-leaf tea .
