Changes on Physical, Chemical and Sensory Properties of Compressed White Tea Cakes During Processing

LI Xin-lei; LIN Hong-zheng; HAO Zhi-long; CHEN Shou-song; YU Shao-juan; JIN Xin-yi

doi:10.19303/j.issn.1008-0384.2017.012.017

Volume 32 Issue 12

Feb. 2018

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Article Navigation > Fujian Journal of Agricultural Sciences > 2017 > 32(12): 1365-1369

LI Xin-lei, LIN Hong-zheng, HAO Zhi-long, CHEN Shou-song, YU Shao-juan, JIN Xin-yi. Changes on Physical, Chemical and Sensory Properties of Compressed White Tea Cakes During Processing[J]. Fujian Journal of Agricultural Sciences, 2017, 32(12): 1365-1369. doi: 10.19303/j.issn.1008-0384.2017.012.017

Citation:

LI Xin-lei, LIN Hong-zheng, HAO Zhi-long, CHEN Shou-song, YU Shao-juan, JIN Xin-yi. Changes on Physical, Chemical and Sensory Properties of Compressed White Tea Cakes During Processing[J]. Fujian Journal of Agricultural Sciences, 2017, 32(12): 1365-1369. doi: 10.19303/j.issn.1008-0384.2017.012.017

Citation:

LI Xin-lei, LIN Hong-zheng, HAO Zhi-long, CHEN Shou-song, YU Shao-juan, JIN Xin-yi. Changes on Physical, Chemical and Sensory Properties of Compressed White Tea Cakes During Processing[J]. Fujian Journal of Agricultural Sciences, 2017, 32(12): 1365-1369. doi: 10.19303/j.issn.1008-0384.2017.012.017

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Changes on Physical, Chemical and Sensory Properties of Compressed White Tea Cakes During Processing

doi: 10.19303/j.issn.1008-0384.2017.012.017

LI Xin-lei^{1, 2
,},
LIN Hong-zheng^{1, 2, 3},
HAO Zhi-long^{1, 2, 3},
CHEN Shou-song^{1, 2},
YU Shao-juan^{1, 2},
JIN Xin-yi^{1, 2, 3
,
,}

1.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2.
Tea Rearch Institute, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
3.
Key Laboratory of Tea Science of Fujian Province, Fuzhou, Fujian 350002, China

Received Date: 2017-06-30
Rev Recd Date: 2017-09-21
Publish Date: 2017-12-28

Abstract

Abstract

To decipher the quality in relation to processing of compressed white tea cakes, the physical and chemical changes of the tea leaves at key stages in varied processes were monitored. Four treatments, including steaming (ZQ), moisturizing (SM), pressing (YS) and prolonged drying after compressing (YB), in the making of the product were applied for evaluation. All treatments exerted significant effects on the compactness of the cakes with a 100%-150% increase on the bulk density. Among the treatments, ZQ also significantly affected the leaf color, amino acid content and green note reduction; SM stimulated protein hydrolysis as well as amino acid and thearubigins accumulations; YS lowered the polyphenol content, and increased the concentration and freshness of the brewed tea; and, YB encouraged formation of the characteristic aroma and taste of the white tea cakes with increased water extracts and polyphenols as well as heightened conversion of green/earthy to fragrant/elegant note for the brewed tea.
- white tea,
- tea cake,
- steaming,
- compressing,
- physical and chemical properties,
- sensory quality

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References(11)

References

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