Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality...
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2627 |
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| author | Bernard Ntezimana Yuchuan Li Chang He Xinlei Yu Jingtao Zhou Yuqiong Chen Zhi Yu Dejiang Ni |
| author_facet | Bernard Ntezimana Yuchuan Li Chang He Xinlei Yu Jingtao Zhou Yuqiong Chen Zhi Yu Dejiang Ni |
| author_sort | Bernard Ntezimana |
| collection | DOAJ |
| description | The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics. |
| first_indexed | 2024-03-10T05:30:28Z |
| format | Article |
| id | doaj.art-66b795ba5aee49a9ba0f75a3e1bbf6e7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:30:28Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-66b795ba5aee49a9ba0f75a3e1bbf6e72023-11-22T23:19:38ZengMDPI AGFoods2304-81582021-10-011011262710.3390/foods10112627Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black TeaBernard Ntezimana0Yuchuan Li1Chang He2Xinlei Yu3Jingtao Zhou4Yuqiong Chen5Zhi Yu6Dejiang Ni7Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, ChinaThe present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics.https://www.mdpi.com/2304-8158/10/11/2627black teawitheringqualityvolatile compoundsnonvolatilecompounds |
| spellingShingle | Bernard Ntezimana Yuchuan Li Chang He Xinlei Yu Jingtao Zhou Yuqiong Chen Zhi Yu Dejiang Ni Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea Foods black tea withering quality volatile compounds nonvolatile compounds |
| title | Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea |
| title_full | Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea |
| title_fullStr | Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea |
| title_full_unstemmed | Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea |
| title_short | Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea |
| title_sort | different withering times affect sensory qualities chemical components and nutritional characteristics of black tea |
| topic | black tea withering quality volatile compounds nonvolatile compounds |
| url | https://www.mdpi.com/2304-8158/10/11/2627 |
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