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Evaluation of sensory and safety quality characteristics of "high mountain tea"

文献类型： 外文期刊

作者： Wang, Cong-ming 1 ; Nie, Cong-ning 3 ; Du, Xiao 1 ; Xu, Wei 1 ; Zhang, Xiang 4 ; Tan, Xiao-qin 1 ; Li, Qian 1 ; Bian, Jin-lin 1 ; Li, Pin-wu 1 ;

作者机构： 1.Sichuan Agr Univ, 211 Huimin Rd, Chengdu 610000, Sichuan, Peoples R China

2.Tea Refining & Innovat Key Lab Sichuan Prov, Chengdu, Peoples R China

3.Chengdu Acad Agr & Forestry Sci, Chengdu, Peoples R China

4.Sichuan Acad Agr Sci, Chengdu, Peoples R China

关键词： aroma; heavy metals; high mountain tea; pesticide residues; taste

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.553； 五年影响因子：3.634 ）

ISSN： 2048-7177

年卷期：

页码：

收录情况： SCI

摘要： High mountain tea (HT) is widely acknowledged as an essential resource of high-quality tea due to its adaptation to superior ecological environments. In this study, the sensory (aroma and taste) and safety (heavy metals and pesticide residues) characteristics of HT were characterized through sensory evaluation, gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), flavor activity value, and risk factor analysis. The results elucidated that the aroma sensory characteristics of HT were tender and green, accompanied by sweet and slight chestnut. A total of 8 aroma compounds were identified as the primary substances contributing to the unique aroma characteristics; the difference in the ratio of "green substances" and "chestnut substances" might be the reason for different aroma characteristics in HT and LT (low mountain tea). The taste sensory characteristics of HT were high in freshness and sweetness but low in bitterness and astringency. The high content of soluble sugar (SS), nonester catechins, sweet free amino acids, and low content of caffeine and tea polyphenols were the primary reasons for its taste characteristics. Low temperature stress might be the most fundamental reason for flavor characteristics formation in HT. Furthermore, the pollution risks of 5 heavy metals and 50 pesticide residues in HT were less than 1. The complex ecosystem and low chemical control level were speculated to be the primary reasons for the high safety quality of HT. Overall, these findings provide a more comprehensive understanding of quality characteristics and their formation mechanisms in HT.

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