Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea

Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine

“…Four sun-dried green teas, with triple repetitions, were manufactured from fresh tea leaves of newly transformed UPTTs and their corresponding PTTs. The sensory characteristics of infused tea leaves of sun-dried green tea manufactured in this work were similar to those of normal products ( 26 ), such as the color of infusions being yellow ( Figure 2A ). However, the tastes were slightly different.…”

Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach

“…2,4-Di- tert -butylphenol was described as ‘phenolic’ and ‘herbal’ odors in Fu-brick tea, which was also detected as an odor-active compound in other Dark teas ( Li et al, 2020 , Ma et al, 2021 ). 1,2,3-Trimethoxybenzene was detected to present ‘stale’ odor, which was regarded as the most important contributor to the ‘stale’ attribute of Fu-brick tea and Pu-erh tea ( Li et al, 2020 , Wang et al, 2022 ). It was considered to be formed by the microbial degradation and methylation of tea catechins as well as thermal degradation during the post-fermentation process ( Pang et al, 2019 ).…”

Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea

“…( E )-2-Nonenal was detected in Pu-erh tea with a high FD factor, and ( E , Z )-2,6-nonadienal was considered to be extremely potent aroma compounds in Pu-erh tea due to its relatively low threshold (0.2 μg/L) ( Pang et al, 2019 ). β -Cyclocitral wad identified to present ‘fruity’ and ‘sweet’ odors, which was detected in IPT tea with a medium odor intensity ( Wang et al, 2022 ). Citral was described as smelling like ‘lemon’ odor, which was detected to have a relatively low content in Pu-erh tea.…”

“…Drying of tea concentrate: The recovered OACs aqueous solution was added to the concentrate solution of Pu-erh tea and mixed evenly. The drying process and parameters were determined according to our previous research ( Wang et al, 2022 ). Freeze-drying was conducted by spreading solution of Pu-erh tea with a thickness of 0.8–1.0 cm on a stainless steel plate and drying it in a freeze dryer (SQ EL–85, SP Scientific, USA), in which the initial temperature –45 ℃, kept for 240 min, and then programmed from –45 ℃ to 27 ℃ for 2790 min.…”