Effects of different packaging materials on the qualities of Lapsang Souchong black tea during storage

doi:10.3785/j.issn.1008-9209.2020.03.101

Journal of Zhejiang University (Agriculture and Life Sciences)

2021, Vol. 47

Issue (1): 60-73 DOI: 10.3785/j.issn.1008-9209.2020.03.101

Food sciences

Effects of different packaging materials on the qualities of Lapsang Souchong black tea during storage

Yawen LIU¹(

),Fei YU¹,Cong CHEN¹,Siwei YAN¹,Yangjun Lü²,Yuejin ZHU²,Junhao KONG²,Xiufang YANG²,Yuanyuan WU¹,Puming HE¹,Youying TU¹(

),Bo LI¹(

)

^1.Institute of Tea Research, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
^2.Hangzhou Tea Research Institute, All China Federation of Supply and Marketing Cooperatives, Hangzhou 310016, China

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Abstract

Aiming to explore the effects of four commonly used tea packaging materials, including aluminum foil bag, kraft paper bag, aluminum foil-kraft paper bag, and corn fiber bag, on the qualities of Lapsang Souchong black tea during storage, samples were stored at 40 ℃ for eight weeks, and were taken for sensory evaluation and determination of contents of water, tea polyphenols, soluble proteins, free amino acids, and infusion color and aroma at the 1, 2, 4, 6 and 8 weeks. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to compare the effects of different packaging materials on aroma components in detail. The results showed that the four kinds of packaging materials had effects on preventing the increase of water content and decrease of tea polyphenol, soluble protein and free amino acid contents. Aluminum foil-kraft paper bag had the best effect on the sample storage quality, and aluminum foil and kraft paper bags had similar effects, and corn fiber bag had the worst effect. However, compared with the unpackaged control tea samples, the protective effects of packaging materials on the above indicators were relatively limited. The packaging materials had obvious influence on aroma retention, and the aluminum foil-kraft paper had the best effect. The aroma sensory score increased first and then decreased, and the optimal aroma sensory of tea in four packaging materials appeared at different time points. This study showed that none of the four commonly used black tea packaging materials could effectively slow down the overall quality deterioration of Lapsang Souchong black tea in this storage model. It’s necessary to use some fresh-keeping measures for the preservation of Kungfu black tea as green tea and oolong tea.

Key words： Lapsang Souchong black tea packaging materials storage quality

Received: 10 March 2020 Published: 09 March 2021

CLC:

Corresponding Authors: Youying TU,Bo LI E-mail: 21816164@zju.edu.cn;youytu@zju.edu.cn;drlib@zju.edu.cn

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	Yawen LIU
	Fei YU
	Cong CHEN
	Siwei YAN
	Yangjun Lü
	Yuejin ZHU
	Junhao KONG
	Xiufang YANG
	Yuanyuan WU
	Puming HE
	Youying TU
	Bo LI

Cite this article:

Yawen LIU,Fei YU,Cong CHEN,Siwei YAN,Yangjun Lü,Yuejin ZHU,Junhao KONG,Xiufang YANG,Yuanyuan WU,Puming HE,Youying TU,Bo LI. Effects of different packaging materials on the qualities of Lapsang Souchong black tea during storage. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(1): 60-73.

URL:

http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2020.03.101 OR http://www.zjujournals.com/agr/Y2021/V47/I1/60

不同包装材料对正山小种红茶贮藏品质的影响

为探明常用茶叶包装材料铝箔袋、牛皮纸袋、铝箔牛皮纸复合袋、玉米纤维袋对正山小种红茶贮藏保质的效果，采用40 ℃恒温贮藏8周，分别于1、2、4、6、8周取样，对样品进行感官审评，并对茶叶含水量、茶多酚、可溶性蛋白、游离氨基酸、汤色色度和香气成分进行比较分析。在贮藏末期采用正交偏最小二乘判别分析（orthogonal partial least squares-discriminant analysis, OPLS-DA）详细比较不同包装材料对香气成分的影响。结果表明：4种包装材料对阻止正山小种的含水量上升，茶多酚、可溶性蛋白和游离氨基酸含量下降以及汤色的变化有一定的作用，铝箔牛皮纸复合袋的保存效果最佳，其次为铝箔袋和牛皮纸袋，玉米纤维材料的保存效果最差。相对于无包装对照茶样，包装材料对上述指标具有一定的保护作用。包装材料对正山小种香气的保留效果较为明显，感官审评和OPLS-DA结果都表明铝箔牛皮纸复合袋在4种包装中效果最优。香气感官评分存在先升高后降低的现象，但最高分在不同包装材料中出现的时间点不同。本研究结果表明，在所用40 ℃恒温贮藏模型中，所选4种常用红茶包装材料都无法有效减缓正山小种在贮藏过程中的整体品质劣变。因此，采用其他保鲜措施对提高正山小种等工夫红茶的贮藏效果非常必要。

关键词： 正山小种红茶, 包装材料, 贮藏, 品质

包装材料 Packaging material	贮藏时间 Storage time/week	外形 Appearance (25%)		香气 Aroma (25%)		汤色 Infusion colour (10%)		滋味 Taste (30%)		叶底 Infused leaves (10%)		总分 Total score
包装材料 Packaging material	贮藏时间 Storage time/week	评语 Comment	得分 Score	评语 Comment	得分 Score	评语 Comment	得分 Score	评语 Comment	得分 Score	评语 Comment	得分 Score	总分 Total score
牛皮纸袋 Kraft paper bag	1	壮实，乌润，较匀齐	83.0	松烟香尚浓	71.0	橙红明亮	84.0	醇和，似桂圆汤味尚明显	85.0	尚嫩匀，红尚亮	84.0	80.8
	2	壮实，乌润，较匀齐	81.0	松烟香尚浓	77.0	橙红尚亮	70.5	尚醇和，似桂圆汤味尚明显	76.0	尚嫩匀，尚红亮	81.0	77.5
	4	壮实，尚乌润，较匀齐	75.0	纯正，松烟香明显	84.0	橙红欠亮	65.0	略有似桂圆汤味	70.0	尚嫩匀，尚红亮	75.0	74.8
	6	尚壮实，尚乌润，较匀齐	72.0	松烟香稍淡	66.5	橙红稍暗	52.0	平和，似桂圆汤味欠明显	64.0	尚嫩，尚红欠亮	72.0	66.2
	8	尚壮实，欠乌润，尚匀整	65.0	平正，略有松烟香	48.0	暗红	34.0	略粗	51.0	尚嫩，尚红欠亮	70.0	54.0
铝箔牛皮纸复合袋 Aluminum foil-kraft paper bag	1	壮实，乌润，较匀齐	84.0	松烟香尚浓	75.0	橙红明艳	91.0	醇厚，似桂圆汤味尚明显	89.0	尚嫩匀，红尚亮	84.0	84.0
	2	壮实，乌润，较匀齐	82.0	松烟香尚浓长	79.0	橙红明亮	83.0	醇和，似桂圆汤味尚明显	83.0	尚嫩匀，尚红亮	82.0	81.7
	4	壮实，尚乌润，较匀齐	76.0	松烟香较浓厚	82.0	橙红尚亮	71.0	尚醇和，似桂圆汤味尚明显	75.0	尚嫩匀，尚红亮	76.0	76.7
	6	尚壮实，尚乌润，较匀齐	73.0	纯正，松烟香浓长	89.0	橙红欠亮	65.0	平和，略有似桂圆汤味	68.5	尚嫩尚，红欠亮	73.0	74.9
	8	尚壮实，尚乌润，尚匀整	69.0	松烟香稍淡	61.0	橙红稍暗	51.5	略粗，略有似桂圆汤味	59.0	尚嫩尚，红欠亮	72.0	62.6
玉米纤维袋 Corn fiber bag	1	壮实，乌润，较匀齐	83.0	松烟香稍淡	67.0	橙红明亮	81.0	尚醇和，似桂圆汤味尚明显	78.0	尚嫩匀，红尚亮	83.0	77.3
	2	壮实，乌润，较匀齐	79.0	松烟香尚浓	74.0	橙红尚亮	69.0	略有似桂圆汤味	71.0	尚嫩匀，尚红亮	80.0	74.5
	4	尚壮实，尚乌润，较匀齐	72.0	松烟香稍淡	63.0	橙红稍暗	52.0	略粗，似桂圆汤味欠明显	59.0	尚嫩匀，尚红亮	74.0	64.1
	6	尚壮实，尚乌润，尚匀整	69.0	平淡，略有松烟香	42.0	暗红欠亮	39.0	略粗淡	47.0	尚嫩，尚红欠亮	71.0	52.9
	8	尚壮实，欠乌润，尚匀整	61.0	松烟香淡带粗老气	29.5	暗红	29.0	粗淡，有陈味	33.0	尚嫩，稍红暗	69.0	42.3
铝箔袋 Aluminum foil bag	1	壮实，乌润，较匀齐	84.0	松烟香尚浓	70.0	橙红明亮	85.0	醇和，似桂圆汤味尚明显	83.0	尚嫩匀，红尚亮	84.0	80.3
	2	壮实，乌润，较匀齐	81.0	松烟香尚浓	75.0	橙红尚亮	71.5	尚醇和，似桂圆汤味尚明显	75.0	尚嫩匀，尚红亮	81.0	76.8
	4	壮实，尚乌润，较匀齐	75.5	松烟香较浓厚	81.0	橙红欠亮	64.0	平和，略有似桂圆汤味	68.0	尚嫩匀，尚红亮	75.5	73.5
	6	尚壮实，尚乌润，较匀齐	71.0	松烟香稍淡	65.0	橙红稍暗	53.0	似桂圆汤味欠明显	62.5	尚嫩，尚红欠亮	71.5	65.2
	8	尚壮实，尚乌润，尚匀整	67.0	平正，略有松烟香	47.5	暗红	32.0	略粗	53.0	尚嫩，尚红欠亮	70.0	54.0

Table 1 Effects of different packaging materials on the sensory qualities of Lapsang Souchong black tea during storage

Fig. 1 Effects of different packaging materials on the water contents of Lapsang Souchong black tea during storage

Fig. 2 Effects of different packaging materials on the tea polyphenol contents of Lapsang Souchong black tea during storage

Fig. 3 Effects of different packaging materials on the soluble protein contents of Lapsang Souchong black tea during storage

Fig. 4 Effects of different packaging materials on the free amino acid contents of Lapsang Souchong black tea during storage

Fig. 5 Effects of different packaging materials on the chrominance of Lapsang Souchong black tea during storage

Fig. 6 Aroma OPLS score plot of the original and storaged Lapsang Souchong black tea with different packaging materials at the 8th week

Fig. 7 VIP plot for the aroma OPLS model of the original and storaged Lapsang Souchong black tea with different packaging materials at the 8th week

Fig. 8 VIP plot for the aroma compound contribution of the original and storaged Lapsang Souchong black tea without packaging at the 8th week

Fig. 9 VIP plot for the aroma compound contribution of the original and storaged Lapsang Souchong black tea with aluminum foil-kraft paper at the 8th week


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