Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea
Despite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air–steam triple-coupled fixation (ERHSF) device was developed, and its operating parameters were...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523002870 |
| _version_ | 1827808677968478208 |
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| author | Yaya Yu Xizhe Zhu Wen Ouyang Ming Chen Yongwen Jiang Jinjin Wang Jinjie Hua Haibo Yuan |
| author_facet | Yaya Yu Xizhe Zhu Wen Ouyang Ming Chen Yongwen Jiang Jinjin Wang Jinjie Hua Haibo Yuan |
| author_sort | Yaya Yu |
| collection | DOAJ |
| description | Despite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air–steam triple-coupled fixation (ERHSF) device was developed, and its operating parameters were optimized (steam volume: 20 kg/h; hot-air temperature: 90 °C; hot-air blower speed: 1200 r/min). Compared with conventional fixation treated samples, the ratio of tea polyphenols to free amino acids and ester-catechins to simple-catechins in ERHSF-treated samples was reduced by 11.0% and 3.2%, reducing bitterness and astringency of green tea; amino acids, soluble sugars, and chlorophyll contents were significantly increased, enhancing the freshness, sweetness, and greenness; the color indexes, such as L/L* value of brightness and -a/-a* value of greenness, were also improved, and ERHSF-treated samples had the highest sensory scores. These results provided theoretical support and technical guidance for precise quality improvement of summer-autumn green tea. |
| first_indexed | 2024-03-11T22:30:30Z |
| format | Article |
| id | doaj.art-02c6dea71a254afb981506f7fc0b8678 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:30Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-02c6dea71a254afb981506f7fc0b86782023-09-23T05:12:30ZengElsevierFood Chemistry: X2590-15752023-10-0119100844Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green teaYaya Yu0Xizhe Zhu1Wen Ouyang2Ming Chen3Yongwen Jiang4Jinjin Wang5Jinjie Hua6Haibo Yuan7Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, ChinaCorresponding authors.; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, ChinaCorresponding authors.; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, ChinaDespite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air–steam triple-coupled fixation (ERHSF) device was developed, and its operating parameters were optimized (steam volume: 20 kg/h; hot-air temperature: 90 °C; hot-air blower speed: 1200 r/min). Compared with conventional fixation treated samples, the ratio of tea polyphenols to free amino acids and ester-catechins to simple-catechins in ERHSF-treated samples was reduced by 11.0% and 3.2%, reducing bitterness and astringency of green tea; amino acids, soluble sugars, and chlorophyll contents were significantly increased, enhancing the freshness, sweetness, and greenness; the color indexes, such as L/L* value of brightness and -a/-a* value of greenness, were also improved, and ERHSF-treated samples had the highest sensory scores. These results provided theoretical support and technical guidance for precise quality improvement of summer-autumn green tea.http://www.sciencedirect.com/science/article/pii/S2590157523002870Green teaRoller-hot-air–steam triple-coupled fixationCatechinsFree amino acidsChlorophyllBitterness |
| spellingShingle | Yaya Yu Xizhe Zhu Wen Ouyang Ming Chen Yongwen Jiang Jinjin Wang Jinjie Hua Haibo Yuan Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea Food Chemistry: X Green tea Roller-hot-air–steam triple-coupled fixation Catechins Free amino acids Chlorophyll Bitterness |
| title | Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea |
| title_full | Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea |
| title_fullStr | Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea |
| title_full_unstemmed | Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea |
| title_short | Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea |
| title_sort | effects of electromagnetic roller hot air steam triple coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea |
| topic | Green tea Roller-hot-air–steam triple-coupled fixation Catechins Free amino acids Chlorophyll Bitterness |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523002870 |
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