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Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots

2018; Elsevier BV; Volume: 249; Linguagem: Inglês

10.1016/j.foodchem.2018.01.019

1873-7072

Yong‐Quan Xu, Panpan Liu, John Shi, Ying Gao, Qiushuang Wang, Jun‐Feng Yin,

Fermentation and Sensory Analysis

The Tieguanyin oolong tea is popular in China. However, the quality development and chemical change during processing were still unclear. This study aimed to investigate the chemical compositions and quality of Tieguanyin oolong teas processed from different leaves of fresh shoots. The results showed the fermentation degree of oolong teas decreased from the first leaves to the fourth-fifth leaves, and was associated with the changes in infusion color (b∗) and chroma, as well as the contents of total theaflavins, (E)-nerolidol and indole. After shaking and setting, the differences in the water contents and the activities of polyphenoloxidase, peroxidase, and β-glucosidase of the tea leaves, significantly influenced the oxidation of catechins. The hydrolysis of volatile compounds might influence the fermentation degrees of the oolong teas processed from different leaves of fresh shoots. The results generated from the present study can be used in guiding the production of oolong teas.