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Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea

文献类型： 外文期刊

作者： Chen, Qincao 1 ; Fu, Ying 1 ; Heng, Wenting 1 ; Yu, Shuai 2 ; Xie, Feng 3 ; Dong, Fang 3 ; Lin, Zhi 2 ; Dai, Weidong 2 ; Fu, Haihui 1 ;

作者机构： 1.Jiangxi Agr Univ, Coll Agr, 1101 Zhimin Ave, Nanchang 330045, Jiangxi, Peoples R China

2.Chinese Acad Agr Sci, Tea Res Inst, 9 Meiling South Rd, Hangzhou 310008, Zhejiang, Peoples R China

3.Jiangxi Acad Agr Sci, Hort Res Inst, 602 Nanlian Ave, Nanchang 330200, Jiangxi, Peoples R China

关键词： Black tea; Re-rolling; Taste; Liquor color; Fermentation; Flavor quality

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： Fermentation is a vital process occurred under the premise of rolling affecting black tea quality. Theoretically, rerolling during fermentation will remodel the biochemical conditions of tea leaves, and thus influence black tea quality. Herein, we studied the effect of re-rolling on black tea taste and liquor color. Sensory evaluation showed that re-rolling significantly weakened the astringency taste and improved the redness and luminance of liquor. With re-rolling, the color attributes of a* and L* and the contents of theaflavins and thearubigins were significantly improved. Metabolomics analysis showed that the contents of 110 non -volatile compounds were significantly different among black teas with different rolling treatments. In summary, re-rolling accelerated the oxidation of polyphenols into pigments, the hydrolysis of proteins into amino acids, and the metabolism of alkaloids, organic acids, glycosidically-bound volatiles, and lipids during the fermentation period. Our study provided a novel and simple way to improve black tea quality.

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