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Recently, the tea quality chemistry and nutritional health team of the Tea Research Institute of the Chinese Academy of Agricultural Sciences has made new progress in the research on the aroma quality chemistry of yellow tea
Yellow tea is a lightly fermented tea, because of its special "stuffy yellow" process, it has formed the quality characteristics of "dry tea yellow, soup color yellow, and leaf bottom yellow"
A total of 74 volatile components were identified from 15 yellow tea samples in this study, among which alcohols, esters and ketones are the three most abundant compounds in yellow tea samples, and geraniol is the content of yellow tea samples.
Further research found that the volatile components of different yellow tea samples may be significantly different due to differences in processing technology, fresh leaf raw materials, tea varieties and other factors
The degradation and transformation of a large number of carbohydrates, proteins and other macromolecular substances during the yellowing process may provide a large amount of material basis for the further evolution of aroma quality in the subsequent drying process.
This study preliminarily identified the volatile components of yellow tea and the composition characteristics of its key aroma components, and analyzed the possible formation pathways of some key aroma components in yellow tea.
(Shi Yali)
"China Food News" (May 13, 2021 07 edition)
(Editor-in-charge: Yuan Guofeng)
