Differences in the Taste- and Color-related Chemical Characteristics of White Tea Between Varieties
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The fresh leaves of different varieties of tea plants were processed into white tea according to the traditional process. The quality characteristics, lipid-soluble pigments and taste components of the white tea samples were examined through sensory evaluation spectrophotometric measurements, and gas chromatography-mass spectrometry and ultrahigh performance liquid chromatography (UPLC) analyses, respectively, to analyze the differences in flavor and color characteristics among the different varieties of white tea. Results showed that the sensory quality of white tea differed among varieties. Zhongming 7, Zhongcha 108 and Zhongcha 302 white tea samples were green in color and contained white “pekoe” hairs. Fuding Dahao, Zhongcha 302 and Jiukeng white tea samples had soup color and taste scores above 90. The ratios of carotenoids to chlorophylls of Jiukeng and Zhongcha 302 were close to those of Fuding Dahao (2.3) but lower that those of Zhonghuang 1 (3.3). The contents of organic acids and carbohydrates of Zhongcha 108 were higher than other varieties by 2.9 mg/g and 11.6 mg/g, respectively. The content of amino acids of Fuding Dahao was higher than those of other varieties, reaching 22.3 mg/g. For the same variety, the content of carbohydrate was higher than the contents of organic acids and amino acids, and the contents of sucrose, dulcitol, fructose and inositol were relatively high, reaching 15.1 mg/g. The total content of catechins of Jiukeng white tea was higher than those of other varieties, and 40.3% higher than that of Fuding Dahao. Therefore, the taste and color quality of white teas as well as their characterized components showed obvious variety-dependent characteristics, which can provide a reference for the development of new white tea products.
