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In this study, the drum rolling machine, straightening machine, and flat tea frying machine were used to perform fixing treatment on the fresh tea leaves of 'Baiye 1'. Through sensory evaluation, colorimetric measurements and taste and aroma component analysis, the effects of the three fixation methods on the color, taste, and aroma quality of 'Baiye 1' green tea were systematically compared. The results indicate that the straightening machine demonstrated the best performance in color, achieving a sweet and mellow taste, and preserving floral aroma characteristics. Although the drum rolling machine and flat tea frying machine effectively removed grassy odors, they showed slightly inferior results in sensory quality and flavor compound retention. This research provided a theoretical basis and technical support for the targeted processing and quality improvement of 'Baiye 1' green tea.
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Basic Information:
China Classification Code:TS272.51
Citation Information:
[1]LIU Liping,SHAO Mei,ZHANG Kexing ,et al.Effects of Different Fixation Methods on the Formation of Flavor Quality of 'Baiye 1' Green Tea[J].China Tea,2026,48(10):58-64+72.
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湖州市农业新质生产力研发与推广项目（2025XZZD06）
2026-09-29
2026-09-29
2026-09-29