ArticleFood chemistry: X2025
Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Aroma Rather than Taste Quality Exerted a More Pronounced Response to Organic Fertilizer Substitution in a Tea Garden: A Case Study on the Yellow Tea Quality.Foods (Basel, Switzerland) · 2026Article
- Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea Beverages.Foods (Basel, Switzerland) · 2026Article
- Enhancement of nutrition and flavor in the yellow suspension of a mutant strain ofFood chemistry: X · 2026Article
- Key sweet-aroma compounds and formation mechanisms in Mengding bud yellow tea using HS-SPME-GC-MS and sensomics.NPJ science of food · 2026Article
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12 authors.
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Abstract
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.
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