Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

文献类型： 外文期刊

第一作者： Hua, Jinjie

作者： Hua, Jinjie;Xu, Qi;Yuan, Haibo;Wang, Jinjin;Jiang, Yongwen;Xu, Qi;Wu, Zhengqi;Wu, Zhengqi;Li, Xiuting

作者机构：

关键词： Congou black tea; Dynamic fermentation method; Liquor color evaluation; Catechin; Theaflavin; Partial least squares-discriminant analysis

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.556； 五年影响因子：4.89 ）

ISSN： 0889-1575

年卷期： 2021 年 96 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the effects of a novel dynamic fermentation method (DFM) on the biochemical components change and sensory quality formation of Congou black tea. It was found that the most drastic changes in biochemical components took place within 30 min of fermentation. The a value (redness) of liquor color, the reduction degree of catechins, polyphenol oxidase activity, the formation rate and contents of theaflavins and thearubigins, as well the content of amino acids were significantly higher under DFM than the traditional fermentation method. Sensory quality was also superior under DFM with the highest scores for liquor color, aroma, and taste. Partial least squares discrimination analysis (PLS-DA) indicated significant differences between DFM and the other two methods. Moreover, the loadings scatter plot and variables important in the projection (VIP) showed that amino acids, catechins, and tea pigments were the key differential substances among the fermentation methods. These results are expected to provide a theoretical basis and technical guidance for the improvement of black tea quality.

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