Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea
Fermentation is a vital process occurred under the premise of rolling affecting black tea quality. Theoretically, re-rolling during fermentation will remodel the biochemical conditions of tea leaves, and thus influence black tea quality. Herein, we studied the effect of re-rolling on black tea taste...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000300 |
| _version_ | 1827308816668033024 |
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| author | Qincao Chen Ying Fu Wenting Heng Shuai Yu Feng Xie Fang Dong Zhi Lin Weidong Dai Haihui Fu |
| author_facet | Qincao Chen Ying Fu Wenting Heng Shuai Yu Feng Xie Fang Dong Zhi Lin Weidong Dai Haihui Fu |
| author_sort | Qincao Chen |
| collection | DOAJ |
| description | Fermentation is a vital process occurred under the premise of rolling affecting black tea quality. Theoretically, re-rolling during fermentation will remodel the biochemical conditions of tea leaves, and thus influence black tea quality. Herein, we studied the effect of re-rolling on black tea taste and liquor color. Sensory evaluation showed that re-rolling significantly weakened the astringency taste and improved the redness and luminance of liquor. With re-rolling, the color attributes of a* and L* and the contents of theaflavins and thearubigins were significantly improved. Metabolomics analysis showed that the contents of 110 non-volatile compounds were significantly different among black teas with different rolling treatments. In summary, re-rolling accelerated the oxidation of polyphenols into pigments, the hydrolysis of proteins into amino acids, and the metabolism of alkaloids, organic acids, glycosidically-bound volatiles, and lipids during the fermentation period. Our study provided a novel and simple way to improve black tea quality. |
| first_indexed | 2024-03-08T11:42:18Z |
| format | Article |
| id | doaj.art-3dfc307b895f4cc3a13337f07ed33ae2 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:24Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-3dfc307b895f4cc3a13337f07ed33ae22024-03-26T04:27:19ZengElsevierFood Chemistry: X2590-15752024-03-0121101143Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black teaQincao Chen0Ying Fu1Wenting Heng2Shuai Yu3Feng Xie4Fang Dong5Zhi Lin6Weidong Dai7Haihui Fu8College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, ChinaCollege of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, ChinaCollege of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, ChinaHorticulture Research Institute, Jiangxi Academy of Agricultural Sciences, No. 602 Nanlian Avenue, Nanchang County, Nanchang, Jiangxi Province 330200, ChinaHorticulture Research Institute, Jiangxi Academy of Agricultural Sciences, No. 602 Nanlian Avenue, Nanchang County, Nanchang, Jiangxi Province 330200, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China; Corresponding authors.Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China; Corresponding authors.College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, China; Corresponding authors.Fermentation is a vital process occurred under the premise of rolling affecting black tea quality. Theoretically, re-rolling during fermentation will remodel the biochemical conditions of tea leaves, and thus influence black tea quality. Herein, we studied the effect of re-rolling on black tea taste and liquor color. Sensory evaluation showed that re-rolling significantly weakened the astringency taste and improved the redness and luminance of liquor. With re-rolling, the color attributes of a* and L* and the contents of theaflavins and thearubigins were significantly improved. Metabolomics analysis showed that the contents of 110 non-volatile compounds were significantly different among black teas with different rolling treatments. In summary, re-rolling accelerated the oxidation of polyphenols into pigments, the hydrolysis of proteins into amino acids, and the metabolism of alkaloids, organic acids, glycosidically-bound volatiles, and lipids during the fermentation period. Our study provided a novel and simple way to improve black tea quality.http://www.sciencedirect.com/science/article/pii/S2590157524000300Black teaRe-rollingTasteLiquor colorFermentationFlavor quality |
| spellingShingle | Qincao Chen Ying Fu Wenting Heng Shuai Yu Feng Xie Fang Dong Zhi Lin Weidong Dai Haihui Fu Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea Food Chemistry: X Black tea Re-rolling Taste Liquor color Fermentation Flavor quality |
| title | Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea |
| title_full | Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea |
| title_fullStr | Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea |
| title_full_unstemmed | Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea |
| title_short | Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea |
| title_sort | re rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea |
| topic | Black tea Re-rolling Taste Liquor color Fermentation Flavor quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000300 |
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