Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China; State Key Laboratory of Plant Environmental Resilience, College of Biological Sciences, China Agricultural University, Beijing 100193, China.
State Key Laboratory of Plant Environmental Resilience, College of Biological Sciences, China Agricultural University, Beijing 100193, China.
Food Chem. 2024 Jun 15;443:138548. doi: 10.1016/j.foodchem.2024.138548. Epub 2024 Jan 22.
Fixation is a crucial step in green tea processing that can impact quality. In this study, we explored the differences in the chemical components of steamed and fried green teas made from the same batch of fresh tea leaves using different fixing methods. Results showed that concentrations of sucrose and free amino acids were significantly higher in steamed green tea. Abundances of 12 compounds including purine nucleoside, pyrimidine nucleoside derivatives, and catechins were higher in fried green tea, while 34 compounds such as amino acids and their derivatives, benzofurans and flavonoids were higher in steamed green tea. Thus, steaming retained more compounds associated with sweet and fresh tastes, such as free amino acids, while frying produced more compounds with bitter tastes, such as catechin. This might explain why steamed green tea is mellower than fried tea.
固定是绿茶加工过程中的一个关键步骤，会影响到茶叶的品质。在本研究中，我们探索了用不同的固定方法，由同一批新鲜茶叶制成的蒸青绿茶和炒青绿茶之间化学成分的差异。结果表明，蒸青绿茶中蔗糖和游离氨基酸的浓度明显较高。炒青绿茶中包括嘌呤核苷、嘧啶核苷衍生物和儿茶素在内的 12 种化合物的含量较高，而蒸青绿茶中则含有 34 种化合物，如氨基酸及其衍生物、苯并呋喃和类黄酮。因此，蒸青保留了更多与甜鲜口感相关的化合物，如游离氨基酸，而炒青则产生了更多具有苦味的化合物，如儿茶素。这或许可以解释为什么蒸青绿茶比炒青绿茶口感更醇和。
