Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea

Abstract

SummaryBaking treatment is commonly used to improve the aroma and taste of tea but its effects on Liupao tea are unknown. The quality, nonvolatile and volatile compounds of the stale‐aroma type Liupao tea (CX) and its baked tea (HB) were investigated. After baking, the bitterness and aftertaste‐bitterness of the tea infusion were reduced, the aroma of grass was increased, and the stale was weakened. Caffeine, (−)‐epigallocatechin, (−)‐epigallocatechin gallate, (−)‐epicatechin gallate, and gallic acid content decreased significantly. Significant lipid content down‐regulation was observed in the differential metabolites, but phosphatidylcholines accumulated after baking. According to GC–MS, the reduction of methoxy compound content after baking was critical in the reduction of CX stale aroma. HB newly generated 2,4‐decadienal and (E, E)‐2,4‐heptadienal, which may be related to linoleic and linolenic acid lipid oxidation. This study contributes to a better understanding of Liupao tea and the impact of baking treatment on improving Liupao tea quality.