Using endogenous pigments to recolour roasted green tea

文献类型： 外文期刊

第一作者： Zhu, Hongkai

作者： Zhu, Hongkai;Chen, Lin;Ye, Yang;Zhu, Hongkai;Chen, Lin;Ye, Yang;Zhang, Jianqiang;Liu, Fei

作者机构：

关键词： Green tea; colour; pigments; rehydration; freeze-drying

期刊名称：FOOD QUALITY AND SAFETY （ 影响因子：3.102； 五年影响因子：4.8 ）

ISSN： 2399-1399

年卷期： 2021 年 5 卷

页码：

收录情况： SCI

摘要： Roasted green tea exhibits undesirable dark green that can seriously affect sensory quality, market price, and consumer acceptance. The aim of this work was to propose a method of improving the appearance of the roasted green tea. In this study, rehydration with freeze-drying (RFD) was used to recolour the tea leaves by redistributing the endogenous pigments. The results indicated that the colour of the roasted green tea changed from dark green to bright green after the RFD treatment, the values of L* and b* were significantly increased (P<0.05), and the value of a* was significantly decreased (P<0.05). In addition, the RFD treatment making the yellow-green pigments transfer onto the surface of the tea leaves also induced a change in pigment contents, including chlorophylls, carotenoids, and flavonoid glycosides. The well-defined optimum parameters for the rehydration process were moisture content of tea leaves at 35 per cent, water temperature 25 degrees C, and a standing time of 1.5 h.

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[1]Using endogenous pigments to recolour roasted green tea. Zhu, Hongkai,Chen, Lin,Ye, Yang,Zhu, Hongkai,Chen, Lin,Ye, Yang,Zhang, Jianqiang,Liu, Fei. 2021

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