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| Effects of Rolling Degrees of Withering Leaves on Quality of Ester-flavor Black Tea |
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| DOI：10.16768/j.issn.1004-874X.2020.10.007 |
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| Abstract: |
| 【Objective】At present, the waste of summer and autumn tea resources is serious, and the homogenization of black tea is obvious. For these reasons, a kind of ester-flavor black tea was produced by the fresh leaves in summer and autumn. In order to optimize the fermentation process, the effects of rolling degrees of withering leaves on quality of ester-flavor black tea were analyzed.【Method】Three kinds of rolling degrees were set, as follows: gentle（15 min）, medium（30 min）and heavy（45 min）and summer Fudingdabai（Camellia sinensis L.）was used as raw material to inoculate the strain（RW）with ester-flavor, to produce black tea products with ester flavor-“ester-flavor black tea”. And the effects of different rolling degrees on the quality of ester-flavor black tea were evaluated through sensory evaluation and determination of main physical and chemical components.【Result】With the increase of the rolling degree, the overall concentration of ester-flavor was stronger. The content of water extract was the highest under medium treatment（25.06 %） and the lowest under heavy treatment（20.88 %）, however, the contents under these two treatments were significantly lower than the control（no inoculation treatment）（P<0.05）. The content of free amino acids was the highest under the medium treatment（1.21 %）, and the content of all treatments was significantly higher than that of the control（P<0.05）. The soluble sugar content was the highest（3.15 %）under the medium treatment, and it was significantly higher than that of the control
（P<0.05）. The content of polyphenols was the lowest（7.20 %） under the heavy treatment, and the content of all treatments was significantly lower than that of the control（P<0.05）. There was no significant change in theaflavin content among the samples with different rolling degrees（P>0.05）.【Conclusion】It can be concluded that the medium rolling degree （30 min） is more conducive to the quality formation of ester-flavor black tea. |
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