Dynamic Changes of Quality Components in Hakka Roasted Green Tea during Processing
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Abstract:
In order to study the dynamic changes of the main quality components in the processing of Hakka roasted green tea, Xianhu tea, the Hakka small-leaf group of Guangdong Province, was used as the raw material to make roasted green tea through spreading, killing, twisting, stir-frying and drying. The main contents and aroma components during the processing were determined and analyzed. The results showed that the moisture content of tea decreased as the process proceeded, with the decrease being the most significant at the "stir-frying" step (the moisture content decreased to 4.74%, with a reduction of 91.63%). During the "stir-frying" step, the contents of the biochemical components in tea changed the most: the content of soluble sugar reached the maximum (5.71%), the content of water extract reached the minimum (35.85%), the amino acid content reached the minimum value (2.71%). During the process, the water extract, amino acid, tea polyphenol and caffeine contents showed a downward trend, and the changing trends of the total catechin content and ester catechin content were in accordance with that of the tea polyphenols. The aroma components were mainly alcohols, among which, the compounds such as geraniol, linalool, octadecanol and chlorophenol accounted for higher proportions and underwent larger changes at different stages of roasted green tea processing. This study reveals the changes of the main flavor substances during the processing of Hakka roasted green tea, which can provide data reference for optimizing the process of roasted green tea and the formation of good quality flavor.
