Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea
Lack of optimal sealed yellowing (SY) technique and suitable tea cultivars limits the yield and quality improvement of the Pingyang Huangtang (PYHT) tea. In this study, the effect of SY temperature, relative humidity (RH) and ventilation operation on the PYHT quality had been investigated. Results s...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004626 |
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| author | Shanshan Wu Dingwu Zhang Siyi Hu Cunyu Li Zhanbo Dong Yurong Hu Fangyuan Fan Jianhui Ye Xinqiang Zheng Yuerong Liang Liaoyuan Yu Jianliang Lu |
| author_facet | Shanshan Wu Dingwu Zhang Siyi Hu Cunyu Li Zhanbo Dong Yurong Hu Fangyuan Fan Jianhui Ye Xinqiang Zheng Yuerong Liang Liaoyuan Yu Jianliang Lu |
| author_sort | Shanshan Wu |
| collection | DOAJ |
| description | Lack of optimal sealed yellowing (SY) technique and suitable tea cultivars limits the yield and quality improvement of the Pingyang Huangtang (PYHT) tea. In this study, the effect of SY temperature, relative humidity (RH) and ventilation operation on the PYHT quality had been investigated. Results showed total sensory score was significantly influenced by SY temperature and RH, and optimal PYHT quality could be achieved when SY was performed at 60 °C, 70 % RH for 10 h with 2 ventilation operation. Quality formation of PYHT was mainly associated with degradation of chlorophylls, fluctuation of volatile with different odor notes, and decrease in level of galloylated catechins and the ratio of total polyphenols to amino acids. The quality of tea made from the shoots of ‘Zhenong 801’, ‘Zhongcha 108’, ‘Jiukengzao’ and ‘5–21’ was higher than that of the commonly used cultivar ‘Pingyang Tezao’, therefore, these cultivars were recommended to apply in PYHT industry. |
| format | Article |
| id | doaj-art-397fa5c1d61a4e8e8fedfc1ebbcc61f1 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-397fa5c1d61a4e8e8fedfc1ebbcc61f12025-08-20T03:45:44ZengElsevierFood Chemistry: X2590-15752025-05-012810261510.1016/j.fochx.2025.102615Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang teaShanshan Wu0Dingwu Zhang1Siyi Hu2Cunyu Li3Zhanbo Dong4Yurong Hu5Fangyuan Fan6Jianhui Ye7Xinqiang Zheng8Yuerong Liang9Liaoyuan Yu10Jianliang Lu11Zhejiang University Tea Research Institute, Hangzhou 310058, ChinaKangShi (Shanghai) Food Science and Technology Co., Ltd., ChinaZhejiang University Tea Research Institute, Hangzhou 310058, ChinaZhejiang University Tea Research Institute, Hangzhou 310058, ChinaWanquan Town People's Government, Pingyang County, Wenzhou 325409, ChinaKangShi (Shanghai) Food Science and Technology Co., Ltd., ChinaZhejiang University Tea Research Institute, Hangzhou 310058, ChinaZhejiang University Tea Research Institute, Hangzhou 310058, ChinaZhejiang University Tea Research Institute, Hangzhou 310058, ChinaZhejiang University Tea Research Institute, Hangzhou 310058, ChinaZhejiang Agricultural Technology Extension Center, Hangzhou 310020, China; Corresponding author at: 131 North Qiutao Road, Hangzhou, Zhejiang 310020, China.Zhejiang University Tea Research Institute, Hangzhou 310058, China; Corresponding author at: 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, China.Lack of optimal sealed yellowing (SY) technique and suitable tea cultivars limits the yield and quality improvement of the Pingyang Huangtang (PYHT) tea. In this study, the effect of SY temperature, relative humidity (RH) and ventilation operation on the PYHT quality had been investigated. Results showed total sensory score was significantly influenced by SY temperature and RH, and optimal PYHT quality could be achieved when SY was performed at 60 °C, 70 % RH for 10 h with 2 ventilation operation. Quality formation of PYHT was mainly associated with degradation of chlorophylls, fluctuation of volatile with different odor notes, and decrease in level of galloylated catechins and the ratio of total polyphenols to amino acids. The quality of tea made from the shoots of ‘Zhenong 801’, ‘Zhongcha 108’, ‘Jiukengzao’ and ‘5–21’ was higher than that of the commonly used cultivar ‘Pingyang Tezao’, therefore, these cultivars were recommended to apply in PYHT industry.http://www.sciencedirect.com/science/article/pii/S2590157525004626Camellia sinensisYellow teaAroma and taste attributesSealed yellowingCultivarManufacturing suitability |
| spellingShingle | Shanshan Wu Dingwu Zhang Siyi Hu Cunyu Li Zhanbo Dong Yurong Hu Fangyuan Fan Jianhui Ye Xinqiang Zheng Yuerong Liang Liaoyuan Yu Jianliang Lu Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea Food Chemistry: X Camellia sinensis Yellow tea Aroma and taste attributes Sealed yellowing Cultivar Manufacturing suitability |
| title | Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea |
| title_full | Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea |
| title_fullStr | Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea |
| title_full_unstemmed | Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea |
| title_short | Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea |
| title_sort | optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the pingyang huangtang tea |
| topic | Camellia sinensis Yellow tea Aroma and taste attributes Sealed yellowing Cultivar Manufacturing suitability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004626 |
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