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Original Paper Comparison of Phenolic Compounds and Taste Of _ Food Science and Technology Research, 20 (3), 639 645, 2014 Copyright © 2014, Japanese Society for Food Science and Technology doi: 10.3136/fstr.20.639 http://www.jsfst.or.jp Original paper Comparison of Phenolic Compounds and Taste of Chinese Black Tea * * Kunbo WANG, Qingcao CHEN, Yong LIN, Shi LI, Haiyan LIN, Jianan HUANG and Zhonghua LIU Key Laboratory of Tea Science of Ministry of Education & Hunan Provincinal Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan, 410128, People’s Republic of China. Received October 31, 2013 ; Accepted January 14, 2014 Theaflavins (TF), thearubigins (TR) and theabrownins (TB) are the major polyphenols that determine the quality of black tea. These compounds were measured in black teas and their correlation with taste values and taste quality was investigated. TF, TR and TB in the black teas from Chinese markets averaged 0.24%, 4.07% and 7.59%, respectively. Correlation analysis showed that TF was positively and significantly correlated with astringency (r = 0.521, p < 0.05), aftertaste of astringency (r = 0.619, p < 0.01) and richness (r = 0.618, p < 0.01). TR was also positively correlated aftertaste of astringency (r = 0.530, p < 0.05), while TB was negatively correlated with bitterness (r = _0.486, p < 0.05). Taste score had a positive correlation with TF (r = 0.691, p < 0.01) and TR (r = 0.604, p < 0.05). Meanwhile, taste score correlated positively with astringency (r = 0.483, p < 0.05) and aftertaste of astringency (r = 0.518, p < 0.05). The result showed that black teas can be partially classified by cluster analysis using PCA components. Keywords: black tea, theaflavins, thearubigins, theabrownins, taste value, taste quality Introduction Then the leaves are rolled either by hand or by rolling machine. Teas are usually classified as black tea, green tea, Oolong tea, Fermentation is carried out at 20 _ 30℃ at the humidity over 90% yellow tea, white tea and dark compressed tea in China. Black tea for about 2 _ 5 hrs according seasons. After fermentation, leaves is the most important one consumed across the world & its are subjected to drying at 110 _ 120℃ for 10 _ 15 min. After production accounted for about 75% of global tea production, with spreading the first drying leaves, another drying is carried out China as both the major producer as well as larger consumer. In 60 _ 90℃ for 45 _ 60 min. The processing of broken black tea is 2012 the total output of Chinese black teas was over 100 thousand similar to Congou black tea. It needing the five stages: withering, tons. Black tea is mainly divided into Xiaozhong Black tea, maceration (leaf disruption), fermentation, drying and sorting. Congou, broken black tea (orthodox and CTC). Xiaozhong Black Withering is important for aroma development. The withered tea was the first black tea to be invented in the mid 17th century in leaves are rolled and crushed, initiating fermentation of the tea Chongan country, Fujian province of China (Zhen, 2004). It has polyphenols. The fermenting mass formed from rolling and used in unique aroma taste of pine tree smoke, because the leaves were black tea manufacture is referred to as dhool. The process used to fumigated by the pine tree smoke. Xiaozhong Black tea was made macerate the leaf plays an important role in the final grade of tea. in the Congou manner but coarser leaf. The processing step of Two common methods are Orthodox and CTC. Orthodox rolling of Congou black tea was as follows. Fresh leaves are spread 15 _ 20 the leaf is performed by mechanically applying weight or cm deep and withered indoors at the temperature of 20 _ 25℃. The compression to the leaves. Orthodox processing is typically used leaves are turned over every 2 hrs and this process lasts for 12 hrs. for production of large-leaf finished tea products. CTC (crush, tear, The average moisture content of withered leaves is about 60%. curl) processing is a significant modern improvement of this *To whom correspondence should be addressed. E-mail: [email protected] 640 K. WANG et al. procedure that minces the leaf in a continuous, high-yielding an black tea (Bhondekar et al., 2010). A voltammetric electronic process and produces smaller-leaf teas (Harbowy & Balentine, tongue with five working electrodes of noble metals in a three elec- 1997). trode setup has been employed to estimate the amount of theafla- A cup of good quality black tea infusion is characterized by the vins and thearubigins (Ghosh et al., 2012). These studies men- bright reddish brown color, brisk, strong taste and rich flavour. A tioned above show that the electronic tongue can be performed for delicious cup of tea infusion is an ingenious balance of various tea classification, but few of them discuss the relationship between taste sensations. Astringency in black tea is divided into two types: chemical components with electronic tongue measurements and tangy and non-tangy (Sanderson et al., 1976). The tangy taste quality. The purpose of the present study was to explore the astringency which is tasteless, mouth-drying and mouth-coating, relationship of theaflavins, thearubigins and theabrownins with with a lingering (more than 60 seconds) after taste effect. The taste values and taste quality. tangy astringency of black tea infusion is possibly related to the bitterness (Millin et al., 1969). It was noted that the compounds Materials and Methods with a galloyl group, TF and caffeine are closely related to the Tea samples and reagents Seventeen black teas with one bud tangy astringency (Sanderson et al., 1976). So, the caffeine and two or three leaves were collected from the major estates together with the black tea polyphenols was necessary for the across China (Table 2). The taste-sensing system required special expression of reasonable amounts of tangy astringency. However, reference and washing solutions, which are similar to human the caffeine does not contribute to the non-tangy astringency. saliva. The reference solution is 0.3 mM tartaric acid in 30 mM Decaffeination may change the nature of astringency in black tea potassium chloride. The washing solution is 100 mM hydrochloric infusion from the tangy type to non-tangy type (Sanderson et al., acid in 30% ethanol aqueous solution for the negatively charged 1976). artificial lipid membrane sensor probe, an aqueous solution of Experiments have demonstrated the relationship between 100 mM potassium chloride and 10 mM potassium in 30% ethanol individual polyphenolic compounds and the taste of black tea was used for the positive one. All the reagents above and others are infusion. The gallated tea flavonols are related to the astringent and analytically pure and purchased from Sigma Aldrich, USA & also to the bitterness taste; the non-gallated tea flavonols are related Changsha Chemical Company (Changsha, China). The internal to the bitterness, however, are not related or only slightly related to solution for the lipid membrane sensor (3.3 M potassium chloride the astringent taste of tea infusion. Among the theaflavins, in saturated silver chloride solution) was provided by Intelligent theaflavin is less astringent. The contribution of TF-digallate and Sensor Technology, Inc. (Atsugi-shi, Japan). TF-monogallate to astringent is 6.4 and 2.2 times higher than that Sensory evaluation Three grammes of tea sample were of theaflavin (Zhen, 2004). Sensory analysis revealed that infused with 150 mL freshly boiled water for 5 min. Perceived theaflavins taste bitter and astringent with threshold concentrations quality score was blindly assessed according to a standardized _ _ of 300 1000 mg/L for bitterness and 125 800 mg/L for procedure by a tea-tasting panel consisted of six professional astringency (Sanderson et al., 1976). Theaflavins in solution are panelists (Liang et al., 2007; Wang & Ruan, 2009). Procedure of normally very astringent, but in tea the astringent is reduced due to sensory evaluation is given as follows (Hui et al., 2004; Wang and an interaction with bitter caffeine. A recent study demonstrated that Ruan, 2009). The grading system was based on taste score of 100. theaflavins contributed to less than 0.02% of the tea astringency, Measurement of TF,TR and TB TF, TR and TB were making their contribution to the overall taste less significant measured using spectrophotometric method (Yao et al., 2006). This (Scharbert et al., 2004b). Thearubigins are also closely related to method is began with extraction of brewed tea liquor from 3gm of the taste of black tea. The TR1 contributes significantly to the dull tea leaves stirred in 125 mL hot water at 90℃ for 10 min, filtered colour of infusion and is negatively related to the briskness, while and cooled to room temperature. The extracted brewed liquor is TR3 is positively related to briskness (Zhen, 2004). divided into four parts to measure absorbance values such as Ea, Electronic tongue has been attempted to classify different tea Eb, Ec and Ed by following process. 30 mL of the brewed tea categories. Seven varieties of Longjing tea were analyzed by the liquor was mixed with 30 mL of ethyl acetate in a separating electronic tongue were successfully discriminated at different fre- funnel. The mixture was shaken for 5 min. Part of the ethyl acetate quency segments (Tian et al., 2007). The application of electronic layer (2 mL) was diluted to 25 mL with 95% (v/v) ethanol. The tongue technology to identify the tea grade level by different pat- absorbance of this solution was measured using spectrophotometer tern recognition methods and different identification models was and saved as Ea. 15 mL of the brewed tea liquor was mixed with reported (Chen et al., 2008).
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