Effects of Raising Fragrant Time on the Physico-Chemical Quality of Yuan’an Yellow Tea
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Abstract:
The sensory quality, color, physico-chemical quality and aroma components of Yuan’an yellow tea were investigated using a new designed machine at 130 ℃with different time (12.5min, 15min, 17.5min, 20min and 22.5 min). The results indicated that as the raising fragrant time increased, the sensory quality of tea increased and then decreased; the total color difference was not obvious; but the hue (a/b) of dry tea, tea brew and infused leaves were yellowed obviously (p<0.01) and the brightness of tea brew and infused leaves (L) decreased (p<0.01). The content of polyphenols decreased significantly (p<0.01) and the amino acids increased first and then decreased. The content of baked aroma components including 2-methylfuran increased. When the raising fragrant time was 20min, the qualities of sensory and catechin (p<0.01) were the highest and the contents of polyphenols and amino acids were the lowest .The content of baked aroma components such as hexaldehyde, benzaldehyde, nerol, limonene, indole and longiborneol were also the highest. Consequently, the utilization of the new designed machine for 20 min would be an effective method to improve the quality of Yuan’an yellow tea.
