Scientia Agricultura Sinica ›› 2020, Vol. 53 ›› Issue (2): 371-382.doi: 10.3864/j.issn.0578-1752.2020.02.011

• SPECIAL FOCUS: TEA • Previous Articles     Next Articles

Typical Yellow Tea Taste Characteristic and Its Related Taste-Chemical Compositions

FAN FangYuan,TANG GuiZhen,GONG ShuYing(),ZONG BangZheng,GUO HaoWei,LI ChunLin   

  1. Tea Research Institute, Zhejiang University, Hangzhou 310058
  • Received:2019-05-05 Accepted:2019-09-23 Online:2020-01-16 Published:2020-02-17
  • Contact: ShuYing GONG E-mail:shuygong@zju.edu.cn

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Abstract:

【Objective】Yellow tea is a unique Chinese traditional tea, which has a special taste characteristic produced by a unique processing step, namely “sealed yellowing”. Studies about the associations of yellow tea taste characteristic attributes and their related chemical compositions would create the conditions for elucidating the chemical-acting mechanism of formation of yellow tea taste characteristic. Meanwhile, it would provide important evidence for standardization production of yellow tea. 【Method】 In this study, the taste characteristic attributes of yellow teas from China traditional yellow-tea producing areas and their related taste-chemical compositions were explored by sensory evaluation, chemical detection and chemometrics analysis 【Result】This research showed that mellow taste and sweet taste were the common characteristic attributes of yellow teas. It had different performance of umami, thickness, astringency and coarse taste in yellow teas from different tea producing areas. There were significant differences on the content of taste chemical compositions among yellow teas from different tea producing areas. In this study, the correlation was closer between thickness and astringency. The coarse taste attribute was an important contributor to separating Anhui yellow big tea from other types of yellow teas, which was due to the lower tenderness of fresh leave materials. The correlation analysis showed that gallic acid, gallic acid/flavone ratio (GA/Fla), gallic acid/catechins ratio (GA/Ca) and gallic acid/alkaloids ratio (GA/Alk) had a high correlation with coarse taste characteristic, which presumably was due to the high content of gallic acid in the yellow tea made from mature leaves under the experimental conditions. Amino acids are the important contributors for the umami taste in yellow teas, especially like glutamic acid, theanine/amino acids ratio (Thea/aa) and umami/total amino acids ratio (Umami/aa) under this experimental condition. 【Conclusion】 The mellow and sweet taste attributes were the taste characteristic common attributes of yellow teas. The coarse taste was typical taste characteristic attribute of yellow big teas. In this study, the gallic acid, GA/Fla, GA/Ca and GA/Alk were closely relation with coarse taste based on the characteristics of these experimental samples, and the glutamic acid, Thea/aa, Umami/aa were highly correlated with umami taste in yellow teas.

Key words: yellow tea, sensory taste attribute, taste chemical composition, chemometrics analysis

Table 1

Descriptive analysis for sensory taste quality of yellow tea from five traditional yellow tea producing areas"

样品
编号
Sample number		 产地-
编号
Origin-
Number		 滋味
Taste		 样品
编号
Sample
number		 产地-
编号
Origin-
Number		 滋味
Taste
1 四川-1
SC-1		 醇厚,甘较鲜,收敛性较强
Mellow and thick, sweet and little umami, with little astringency		 25 浙江-1
ZJ-1		 甘醇,鲜爽,柔和
Sweet and mellow, umami and soft
2 四川-2
SC-2		 醇爽,略老火,收敛性较强
Mellow and brisk, little over-fired with little astringency		 26 浙江-2
ZJ-2		 较甘醇,较鲜爽
Little sweet and mellow, little umami and brisk
3 四川-3
SC-3		 醇厚微甜,略陈,收敛性较强
Mellow and thick with slight sweet, little stale, with little astringency		 27 浙江-3
ZJ-3		 甘醇,柔滑,较清鲜
Sweet and mellow, soft and smooth, with little fresh and brisk
4 四川-4
SC-4		 较醇厚,较甘
Little mellow and thick, little sweet		 28 浙江-4
ZJ-4		 甘醇,柔和,尚鲜
Sweet and mellow, soft with slight umami
5 四川-5
SC-5		 较醇厚,收敛性较强,略老火
Little mellow and thick, little astringency with little over-fired		 29 浙江-5
ZJ-5		 尚浓醇,较鲜
Slight strong and mellow, with little umami
6 四川-6
SC-6		 醇厚较甘鲜
Mellow and thick, with little sweet and umami		 30 浙江-6
ZJ-6		 浓,略涩,略陈
Strong, little astringency, with little stale
7 四川-7
SC-7		 醇厚,鲜尚甘,收敛性较强
Mellow and thick, umami and slight sweet, with little astringency		 31 浙江-7
ZJ-7		 尚浓醇,较甘鲜
Slight strong and mellow, little sweet and umami
8 四川-8
SC-8		 醇厚较甘,略陈
Mellow and thick, little sweet and little stale		 32 浙江-8
ZJ-8		 醇厚较甘润
Mellow and thick, with little sweet and smooth
9 四川-9
SC-9		 醇厚较甘爽
Mellow and thick, with little sweet and brisk		 33 浙江-9
ZJ-9		 醇厚甘爽,柔和
Mellow and thick, sweet and brisk, with soft
10 四川-10
SC-10		 醇尚甘,收敛性较强
Mellow and slight sweet, with little astringency		 34 浙江-10
ZJ-10		 甘醇甜爽,较鲜
Sweet and mellow, with brisk and little umami
11 安徽-1
AH-1		 尚浓醇,略甜,较强收敛
Slight strong and mellow, little sweet, with little stringency		 35 浙江-11
ZJ-11		 较浓,尚鲜爽
Little strong with slight umami and brisk
12 安徽-2
AH-2		 尚浓厚,微焦苦,较收敛
Slight strong and thick, slight burnt and bitter, with little stringency		 36 浙江-12
ZJ-12		 甘醇,较柔
Sweet and mellow with little soft
13 安徽-3
AH-3		 尚浓醇,略甜,微涩,微熟闷
Slight strong and mellow, little sweet, slight astringency with slight stewed taste		 37 浙江-13
ZJ-13		 甘醇,嫩鲜
Sweet and mellow, tender and umami
14 安徽-4
AH-4		 甘醇,较甜,陈
Sweet and mellow, little sweet, with stale		 38 湖北-1
HB-1		 醇厚,甘较鲜
Mellow and thick, sweet with little umami
15 安徽-5
AH-5		 醇尚厚,甘较润
Mellow and thick, sweet with little smooth		 39 湖北-2
HB-2		 浓醇,略甜,收敛性较强
Strong and mellow, little sweet, with little astringency
16 安徽-6
AH-6		 尚醇厚,较甘微熟闷
Slight mellow and thick, little sweet with slight stewed taste		 40 湖北-3
HB-3		 厚尚醇,较甘鲜,微涩
Thick and slight mellow, little sweet and umami, with slight astringency
17 安徽-7
AH-7		 甘醇,鲜爽,柔和
Sweet and mellow, umami and brisk, with soft		 41 湖北-4
HB-4		 醇爽,尚甘鲜,火工足
Mellow and brisk, slight sweet and umami, with fired
18 安徽大-1
AHD-1		 尚醇爽,火工足,微粗,微甜
Slight mellow and brisk with fired, slight coarse and slight sweet		 42 湖北-5
HB-5		 醇厚,尚甘润,微水闷
Mellow and thick, slight sweet and smooth, with slight boiled tasted
19 安徽大-2
AHD-2		 平和,微粗,微甜
Flat, slight coarse, with slight sweet		 43 湖北-6
HB-6		 清醇,甘鲜
Fresh and mellow, sweet and umami
20 安徽大-3
AHD-3		 平和,微粗,微甜
Flat, slight coarse, with slight sweet		 44 湖北-7
HB-7		 鲜醇,甘,嫩爽
Umami and mellow, sweet, tender and brisk
21 安徽大-4
AHD-4		 较醇和,微粗,微酸,微甜
Little mellow, slight coarse, slight acid with slight sweet		 45 湖北-8
HB-8		 浓尚醇,较鲜,微涩
Strong and slight mellow, little umami, with slight astringency
22 安徽大-5
AHD-5		 醇厚爽口,微甜,火工足
Mellow and thick with brisk, slight sweet with fired		 46 湖南-1
HN-1		 尚醇厚,较甘,较柔和
Slight mellow and thick, little sweet with little soft
23 安徽大-6
AHD-6		 醇厚尚甘爽,微粗,微甜
Mellow and thick, slight sweet and brisk, slight coarse, with slight sweet		 47 湖南-2
HN-2		 醇厚,鲜尚甘
Mellow and thick, umami and slight sweet
24 安徽大-7
AHD-7		 醇尚爽,微粗,微甜
Mellow and slight brisk, slight coarse and slight sweet		 48 湖南-3
HN-3		 浓醇,尚鲜爽
Strong and mellow, with slight umami and brisk

Fig. 1

Taste characteristic profile of yellow teas from five traditional yellow tea producing areas Based on the results of Table 1, in the same tea producing area the sensory taste characteristic descriptors with the occurrence frequency ≥ 60% showed in outer loop, in the same tea producing area the sensory taste characteristic descriptors with the occurrence frequency range from 30 to 60 showed in inner loop, and the sensory taste characteristic descriptors with the occurrence frequency ≤ 30% showed at the origin in the same tea producing area"

Fig. 2

Heatmap representing content levels of taste-chemical compositions in yellow teas from five traditional yellow tea producing areas"

Table 2

The content of taste-chemical constituents of yellow tea from five traditional yellow tea producing areas (mg·g-1)"

产地
Origin		 没食子酸
Gallic acid		 生物碱总量
Total alkaloids		 儿茶素总量
Total catechins		 黄酮醇苷总量
Total flavonoid glycosides		 氨基酸总量
Total amino acids
四川 Sichuan 0.85—3.08 25.29—53.37 89.73—244.27 3.89—13.19 10.27—32.58
安徽 Anhui 0.95—2.80 40.42—48.81 149.60—212.12 5.54—10.15 14.81—30.00
安徽大 Anhui Big 2.19—5.60 31.80—57.16 109.61—185.07 8.47—11.19 6.40—23.63
湖北 Hubei 1.04—2.51 45.97—57.13 182.71—294.19 5.02—10.42 12.21—22.99
浙江 Zhejiang 0.66—1.93 28.77—53.63 137.72—203.99 8.56—13.20 21.76—34.83
湖南 Hunan 1.59—3.29 38.58—69.93 125.71—182.78 6.44—11.39 19.82—29.28

Fig. 3

Distribution of yellow tea samples based on MFA analysis"

Fig. 4

Correlation map of the variables of yellow tea taste characteristic attributes"

Fig. 5

Correlation map of the variables of umami taste and amino acids"

Fig. 6

The content/ratio of umami related composition in yellow teas"

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