Physico-chemical Characteristics Improvement and Scenting Process Optimization of Jasmine Broken Green Tea
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Abstract:
In order to improve the jasmine broken green tea quality, four different scenting processes and the sensory qualities, chemical components, aroma and cost of jasmine broken green tea were compared in present paper. Results indicated that the sensory scores were signific antly enhanced from 1.92 to 4.25 points with the number of scenting flowers increasing and flower extraction process adding, the lightness of tea and brew also improved from 4.05% to 5.20%, but the color of tea and infused tea become red (p<0.01); the catechin astringent index decreased from 2.35% to 8.87% (p<0.01). The 20 characteristic aroma components were revealed and identified by the headspace solidphase microextraction (HS-SPME) combined with gas chromatography mass spectrometry olfactometry (GC-MS-O) analysis, such as methyl benzoate, linalool, benzyl acetate and methyl salicylate, those aroma intensity was larger than 3. Overall, the quality of jasmine broken green tea produced by one scenting and final scenting process meets the requirements of commodities, and the cost is relatively low, which could be used for broken green tea production.
