| Honeysuckle is widely cultivated all over the country because of its health components such as organic acids,flavonoids and volatile oil.Honeysuckle dry bud is a common Chinese medicine,which has aromatic flavor and has the effect of heat clearing and detoxification.Based on the adsorption of tea,honeysuckle black tea / green tea was scented by “3 times of scenting with 1 times of raising fragrance” and “4 consecutiv e scenting” processes,and was stored at low temperature and normal temperature respectively.Sensory evaluation of normal flavor and quality characteristics factors,conventional quality components and key flavor components of honeysuckle green tea / black tea in the process of scenting and different storage methods were conducted.The main results were as follows.1.During the scenting process of honeysuckle green tea / black tea,the shape and waste tea quality of honeysuckle green tea / black tea gradually decreased,the difference of infusion color and taste quality was small,but the aroma quality was improved.The quality of honeysuckle tea by “3 times of scenting with1 times of raising fragrance” process was better than that of “4 consecutive sce nting”.2.In the different scenting technology of honeysuckle green tea / black tea:the quality of the finished tea made by “3 times of scenting with 1 times of raising fragrance” process was better than that of “4 consecutive scenting”.The contents of amino acids,water extract,caffeine,soluble sugar,amino acid and catechin in honeysuckle green tea / black tea were consistent with the sensory evaluation results of quality characteristic flavor factors.During the whole process of scenting,the content of caffeine changed little.(1)During the scenting process of honeysuckle green tea,the content of water extract in finished tea(43.13 ± 0.61%)was significantly lower than that in theprocess(P< 0.05),but there was no significant difference in the process(P > 0.05);the change process of amino acid content: amino acid content increased gradually during scenting process,and amino acid content of finished tea sample in creased by 0.38% compared with control;soluble sugar content increased(+ 0.69% ? + 1.74%)in scenting process and finished product,and there was significant difference between each process;(2)During the scenting process of honeysuckle black tea,the content of water extract showed that there was no significant difference between the content of finished tea sample(32.72 ± 1.18 a)and that of process tea sample.The results showed that the content of water extract in honeysuckle black tea changed little d uring the three Scenting Processes,but decreased to a certain extent(-1.14% ?-0.49%)during the jacquard process;the content of amino acids decreased gradually in the process of scenting,and the content of amino acids in finished teasamples decreased by 0.25% compared with the control,and the difference was significant(P< 0.05);change process of soluble sugar content: the content of soluble sugar fluctuated in scenting process and finished tea sample(+ 0.29% ?+ 0.04%),and the difference was significant(P=0.05).3.The storage methods of honeysuckle green tea / black tea were studied.The results showed that the quality of honeysuckle green tea / black tea stored at low temperature was significantly higher than that stored at normal temperature.During the storage of honeysuckle green tea / black tea,the contents of caffeine,water extract,caffeine and amino acid in the samples stored at low temperat ure were higher than those stored at room temperature,and the soluble sugar content was lower than that stored at room temperature.4.Gas chromatography-mass spectrometry(GC-MS)was used to analyze the aroma components of honeysuckle green tea / black tea with different Scenting Processes and different storage methods.The results showed that honeysuckle scenting process significantly increased the quantity and content of aroma components in tea.Compared with the “3 times of scenting with 1 times of raising fragrance”,the “4 consecutive scenting” could adsorb more aroma components of hone ysuckle.At the same time,compared with normal temperature storage,cold storage can effectively slow down the loss of aroma components of honeysuckle tea,which is an effective means to delay the deterioration of aroma quality of honey suckle tea.Through the evaluation of processing quality and the detection and analysis of its components,it was concluded that honeysuckle and green tea were better than black tea;the quality of products produced by “3 times of scenting with 1 times of raising fragrance” process was better than that of “4 consecutive scenting”;the quality of products by cold storage was better than that by normal temperature storage. |
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