Recommended storage temperature for green tea based on sensory quality

Area of Science:

• Food Science
• Sensory Science
• Agricultural Chemistry

Background:

• Tea quality is highly susceptible to storage conditions.
• Maintaining the sensory attributes of premium teas like Huangshan Maofeng is crucial for consumer satisfaction and market value.

Purpose of the Study:

• To investigate the impact of different storage temperatures on the sensory quality and chemical composition of Huangshan Maofeng tea.
• To determine optimal storage conditions for preserving tea freshness and aroma.

Main Methods:

• Huangshan Maofeng tea samples were stored at -80°C, -20°C, 4°C, and room temperature for up to 150 days.
• Analysis included physicochemical parameters, taste-related components, color, volatile compounds (GC-MS), and sensory evaluation.
• Multivariate statistical analyses (PCA, OPLS-DA) were employed to interpret volatile compound data.

Main Results:

• Low temperatures (-80°C and -20°C) effectively preserved physicochemical properties, taste compounds, and appearance.
• Tea stored at -80°C maintained a volatile compound profile similar to fresh tea.
• Significant alterations in volatile composition were observed at 4°C after 100 days, impacting sensory freshness.

Conclusions:

• Storage temperature critically influences the aromatic and sensory quality of Huangshan Maofeng tea.
• Recommended storage temperatures to maintain tea quality are -80°C or -20°C.
• Proper storage is essential for preserving the desirable characteristics of high-quality teas.