Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

Wang, Huajie; Shen, Shuai; Wang, Jinjin; Jiang, Yongwen; Li, Jia; Yang, Yanqin; Jin, Hua; Yuan, Haibo

doi:10.1016/j.lwt.2021.112939

Cited by 44 publications

(44 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Subsequently, the rolled tea leaves were fermented for 4 h (28 °C, 90% relative humidity) in 6CH‐40 type continuous fermenting machine. The samples were dried at a thickness of 2 cm in drying machine for 15 min at 110 °C until tea samples moisture content reaches 20% (first‐drying), and second‐drying was completed by spreading out the samples for a further 30 min at 90 °C in 6CHC‐40B/D type drying machine (Wang, et al ., 2022).…”

Section: Methodsmentioning

confidence: 99%

“…Each sample was assessed three times for IRAE referring to our reported method (Hua, et al ., 2020). Then insert the extracted adsorption needle into a GC (7890B‐7000C, Agilent Corporation, USA), with the ultra‐inert capillary column (HP‐5 ms, 30 m × 0.25 mm × 0.25 μm) used with high‐purity helium (99.999%) at a flow rate of 1.0 mL/min in the splitless injection mode (Wang, et al ., 2022). The specific parameter setting refers to the method in the previous work (Zhang, et al ., 2020).…”

Section: Methodsmentioning

confidence: 99%

“…Among them, TFs are the main substances that determine the bright colour and fresh taste, when TRs are the key components of the red and thick tea soup, and dark-coloured TBs are tasteless. It is generally believed that high TFs and TRs contents are key to the quality of black tea (Wang, et al, 2022). Thus, the effect of the withering degree on TFs and their components was examined, as shown in Figure 1c, wherein it can be seen that the theaflavine-3-gallate (TF-3-G), theaflavine-3 0 -gallate (TF-3 0 -G), theaflavine-3-3 0gallate (TFDG) and total theaflavine (TATF) contents decrease in the order MW > AW > SW.…”

Section: Effect On Tea Pigmentsmentioning

confidence: 99%

“…Considering the above results, it should be noted that the high moisture content of leaves treated under MW conditions promoted a series of enzymatic oxidation reactions, which are conducive to the formation and retention of TFs. However, over-oxidation leads to the formation and retention of large amounts of TBs (Wang, et al, 2022), while the retention of TRs is low. In contrast, a low leaf moisture content results from SW, and so during the fermentation process, a low enzyme activity results from a lack of sufficient reaction medium (i.e.…”

Section: Effect On Tea Pigmentsmentioning

confidence: 99%

“…The black tea pigment contents were detected by systematic analysis (Wang, et al, 2020a(Wang, et al, , 2020c. The method of analysing soluble sugar components in black tea leaves was followed existing research (Huang, et al, 2017;Wang, et al, 2022).…”

Section: Analysis Of Non-volatile Metabolites In Dianhong Congou Blac...mentioning

confidence: 99%

See 4 more Smart Citations

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Wang

WANG

Yuan

et al. 2022

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Withering degrees (mild, appropriate and severe) have an important effect on the quality of Dianhong Congou black tea. In this study, appropriate withering (AW) promoted the conversion of catechins, yielding theaflavins (TFs) and thearubigins (TRs). This withering degree also resulted in the degradation of flavonoid glycosides, and the formation and conversion of soluble sugars and high-boiling volatile compounds. The objective colour attributes were significantly higher under AW conditions, in addition to the best sensory qualities, including umami and sweetness flavours. Moreover, nine key non-volatile compounds (TRs, theabrownins (TBs), fructose, etc.) and seven key volatile components (benzaldehyde, transb-Ionone, methyl salicylate, etc.) were determined. This research provides theoretical support for in-depth exploration of the formation mechanism of Dianhong Congou black tea.Keywords Dianhong Congou black tea, multivariate statistical analysis, objective evaluation, volatile and non-volatile compounds, withering degree. Highlights• Withering degree significantly affects the quality of Yunnan Congou black tea. • Evaluation conducted using sensory, objective attribute and multivariate analyses. • We detected 36 non-volatile and 137 volatile compounds among tea samples. • Appropriate withering results in the highest quality of Yunnan Congou black tea. • We screened out 9 non-volatile and 7 volatile key differential compounds.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Effect On Tea Pigmentsmentioning

confidence: 99%

Section: Effect On Tea Pigmentsmentioning

confidence: 99%

Section: Analysis Of Non-volatile Metabolites In Dianhong Congou Blac...mentioning

confidence: 99%

See 3 more Smart Citations

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Wang

WANG

Yuan

et al. 2022

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction

Bai

Wang

et al. 2022

eFood

View full text Add to dashboard Cite

Polyphenol oxidase (PPO) is a necessary medium for converting catechins into theaflavins in tea. This study aimed to provide an efficient and cost-effective method for the purpose of developing a tea beverage rich in four main theaflavins (TFs) by optimizing the key factors affecting the enzymatic oxidation reaction to produce TFs. Autumn green tea (AT) soup was mixed with pear PPO crude enzyme solution and then reacted for different time at varying reaction temperatures, pH, ratios of tea soup to crude enzyme solution, and ratios of tea to water. The content of TFs in tea beverage was monitored by UPLC-Q-Orbitrap-MS/MS to select the optimal process parameters to produce the maximum TFs. The TFs content after the reaction increased 968.49 times compared with that before the reaction. The results showed that the use of the enzymatic oxidation reaction of pear PPO crude enzyme solution to improve the TFs in AT soup was efficient. This method helped regulate the strong bitter and astringent taste sensation in AT, and it is unnecessary to purify the PPO enzyme source. This method is expected to be a breakthrough to use AT to produce high TFs tea beverages in a cost-effective way with high value.

show abstract

Unveiling the effect of leaf maturity on biochemical constituents and quality of CTC black tea: insights from Northeast India’s commercial cultivars

Deka,

Sarmah,

Nath

et al. 2024

Food Measure

View full text Add to dashboard Cite

Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

Cited by 44 publications

References 22 publications

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction

Unveiling the effect of leaf maturity on biochemical constituents and quality of CTC black tea: insights from Northeast India’s commercial cultivars

Contact Info

Product

Resources

About