The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars

He, Chang; Zhou, Ji‐Xun; Li, Yuchuan; De, Zhang; Ntezimana, Bernard; Zhu, Junyu; Wang, Xiaoyong; Xu, Wenluan; Wen, Xiang-Yang; Chen, Yuqiong; Yu, Zhi; Zhi, Yu

doi:10.1016/j.fochx.2023.100730

Cited by 7 publications

(2 citation statements)

References 38 publications

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“…Each type of tea has its own unique flavor, and the formation of quality is closely related to the variety of the tea plant [ 6 ], the environmental conditions of the tea plant [ 7 ], the cutting, picking, shading, and other cultivation techniques [ 8 ], and the processing technology [ 9 , 10 ]. Brewing is also a key step that determines the flavor; different brewing methods will give the tea different flavors.…”

Section: Introductionmentioning

confidence: 99%

Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas

Guo,

Pan,

et al. 2024

Plants

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The choice of tea utensils used for brewing significantly impacts the sensory and chemical attributes of tea. In order to assess the influence of various tea sets on the flavor and chemical composition of different tea varieties, a combination of sensory evaluation and high-performance liquid chromatography was employed. The results showed that the content of amino acids in the tea liquid brewed with tin tea utensils was relatively higher, which could exhibit freshness in taste, thus suitable for brewing green tea and white tea. The content of polyphenols, soluble carbohydrates, and water extract in the tea liquid brewed with a porcelain tea set was relatively higher; the sweetness and thickness of the tea liquid were increased, so it was more beneficial to brew black tea. The purple sand tea set was suitable for brewing oolong tea and dark tea, and could endow their respective quality characteristics. Ultimately, these research findings provide a scientific basis for the selection of tea utensils tailored to different types of tea.

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Section: Introductionmentioning

confidence: 99%

Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas

Guo,

Pan,

et al. 2024

Plants

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“…PPO plays an important role in tea processing [8,9], and it determines the degree of tea oxidation. According to the degree of oxidation, tea can be divided into six categories: green tea [10] (non-oxidized), white tea [11] and yellow tea [12] (lightly oxidized), oolong tea [13] (semi-oxidized), black tea [14] (fully oxidized), and dark tea [15] (post-fermented with micro-organisms). By inhibiting or promoting the enzymatic oxidation of PPO, various categories of teas with distinct flavors are produced.…”

Section: Introductionmentioning

confidence: 99%

Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application

Zou,

Zhang,

et al. 2024

Foods

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Polyphenol oxidase (PPO) is an important metalloenzyme in the tea plant (Camellia sinensis). However, there has recently been a lack of comprehensive reviews on Camellia sinensis PPO. In this study, the methods for extracting PPO from Camellia sinensis, including acetone extraction, buffer extraction, and surfactant extraction, are compared in detail. The main purification methods for Camellia sinensis PPO, such as ammonium sulfate precipitation, three-phase partitioning, dialysis, ultrafiltration, ion exchange chromatography, gel filtration chromatography, and affinity chromatography, are summarized. PPOs from different sources of tea plants are characterized and systematically compared in terms of optimal pH, optimal temperature, molecular weight, substrate specificity, and activators and inhibitors. In addition, the applications of PPO in tea processing and the in vitro synthesis of theaflavins are outlined. In this review, detailed research regarding the extraction, purification, properties, and application of Camellia sinensis PPO is summarized to provide a reference for further research on PPO.

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Effect of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea

Zhou,

Zhang,

Liu

et al. 2023

Food Bioscience

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The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars

Cited by 7 publications

References 38 publications

Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas

Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas

Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application

Effect of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea

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