您好，欢迎访问云南省农业科学院 机构知识库！

Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review

文献类型： 外文期刊

作者： Aaqil, Muhammad 1 ; Peng, Chunxiu 2 ; Kamal, Ayesha 2 ; Nawaz, Taufiq 3 ; Zhang, Fei 1 ; Gong, Jiashun 1 ;

作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Peoples R China

2.Yunnan Agr Univ, Coll Hort & Landscape, Kunming 650201, Peoples R China

3.South Dakota State Univ, Coll Nat Sci, Dept Phys, Brookings, SD 57007 USA

4.Yunnan Acad Agr Sci, Agroprod Proc Res Inst, Kunming 650221, Peoples R China

关键词： black tea; processing technique; phytochemical profile; sensory attributes

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 24 期

页码：

收录情况： SCI

摘要： Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat. By increasing fermentation time, TRs increased, and TF decreased. Each is liable for black tea's brightness, taste, and color. The amino acids and essential oils also grant a distinctive taste and aroma to black tea. Throughout withering, rolling, and fermentation, increases were found in essential oil content, but during drying, a decrease was observed. However, the Maillard reaction, which occurs when amino acids react with sugar during drying, reimburses for this decrease and enhances the flavor and color of black tea. As compared to normal conditions, accelerated storage showed a slight decrease in the total color, TF, and TRs. It is concluded that including plucking, each processing step (adopted technique) and storage system has a remarkable impact on black tea's final quality. To maintain the quality, an advanced mechanism is needed to optimize such factors to produce high-quality black tea, and an objective setting technique should be devised to attain the desirable quality characteristics.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：云南省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台