Analysis of main taste substances and sensory evaluation of Shuixian Wuyi rock tea narcissus in different years

Abstract

[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years. [Methods] The main taste substances, including tea polyphenols, flavonoids, free amino acids, soluble sugars, catechins and other components, were detected in several years of Narcissus (2022, 2018, 2016, 2014, 2012, 2010, 2008, 2006 for storage 1, 3, 5, 7, 9, 11, 13, 15 years, respectively) by using chemical methods and high-performance liquid chromatography, and the reasons for the change of the two and their correlation were analyzed by combining with the sensory evaluation of the electronic tongue. [Results] With the increase of storage year, the contents of tea polyphenols, soluble sugars, and catechins in Narcissus showed a decreasing trend, the total flavonoids and free amino acids showed an inconspicuous trend, and the contents of caffeine, gallic acid, and theaflavin increased in general. Its freshness showed an increasing trend, richness, bitterness, astringency, and its aftertaste showed a decreasing trend, while the salty and sweet tastes fluctuated up and down within a certain level. [Conclusion] EGCG of Shuixian in different years showed a strong positive correlation with a bitter taste, astringent aftertaste, and richness, while EGC showed a strong negative correlation with sourness, TF, and astringency.

Keywords

• wuyi rock tea
• shuixian
• storage
• taste substance
• taste quality