Deng Sihan, Zhou Xinru, Dong Haiyu, Xu Yongquan, Gao Ying, Wang Baijuan, Liu Xiaohui
College of Tea Science, Yunnan Agriculture University, Kunming 650201, China.
Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
Foods. 2022 Jul 31;11(15):2285. doi: 10.3390/foods11152285.
The mellow and thick taste is a unique characteristic of pu-erh ripe tea infusion, and it is closely related to the chemical composition of pu-erh ripe tea, which is less studied. This paper clarifies and compares the chemical composition of pu-erh ripe tea to that of the raw materials of sun-dried green tea, and uses membrane separation technology to separate pu-erh ripe tea into the rejection liquid and the filtration liquid. The results show that microorganisms transformed most physicochemical components, except caffeine, during the pile fermentation. It was found that total tea polyphenols, soluble proteins, total soluble sugars, theabrownin, and galloylated catechins became enriched in the rejection liquid, and the rejection liquid showed a more obvious mellow and thick characteristic. Taste interactions between crude protein, crude polysaccharide, and theabrownin were determined. They illustrated that the mellow and thick taste of pu-erh ripe tea with the addition of theabrownin increased from 4.45 to 5.13. It is of great significance to explore the chemical basis of the mellow and thick taste in pu-erh tea for guiding the pu-erh tea production process and for improving the quality of pu-erh tea.
醇厚浓郁的口感是普洱茶熟茶茶汤的独特特征，它与研究较少的普洱茶熟茶的化学成分密切相关。本文对普洱茶熟茶和晒青毛茶原料的化学成分进行了阐明和比较，并采用膜分离技术将普洱茶熟茶分离为截留液和过滤液。结果表明，在渥堆发酵过程中，除咖啡因外，微生物转化了大部分理化成分。研究发现，总茶多酚、可溶性蛋白、总可溶性糖、茶褐素和没食子酰化儿茶素在截留液中富集，截留液表现出更明显的醇厚浓郁特征。测定了粗蛋白、粗多糖和茶褐素之间的味觉相互作用。结果表明，添加茶褐素的普洱茶熟茶醇厚浓郁口感从4.45提高到5.13。探究普洱茶醇厚浓郁口感的化学基础对于指导普洱茶生产工艺和提高普洱茶品质具有重要意义。
