Effect of different drying temperature settings on the color characteristics of Tencha

文献类型： 外文期刊

第一作者： Mao, Ya-Lin

作者： Mao, Ya-Lin;Mao, Ya-Lin;Wang, Jie-Qiong;Wang, Fang;Cao, Qing-Qing;Yin, Jun-Feng;Xu, Yong-Quan

作者机构：

关键词： Tencha; Drying; Temperatures; Color; Pigments; Chlorophylls

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2024 年 24 卷

页码：

收录情况： SCI

摘要： Color is critical factor in the commercialization of Matcha. In this study, sensory evaluation, color difference analysis, as well as targeted and non-targeted analyses were employed to investigate the impact of different drying temperature settings on the color characteristics of Tencha. The findings revealed that compared to a single drying temperature setting, a two-stage or multi-stage drying process more effectively preserved the color quality of Tencha. Specifically, a setting involving an initial period of high-temperature drying followed by lowtemperature drying (samples T_6, T_7, T_10, and T_13) resulted in superior tea color quality, characterized by higher chlorophyll content and lower levels of lutein and /3-carotene. Chemometric analysis identified chlorophylls and their derivatives (chlorophyll a/b, pheophytin a/b, pyropheophytin a/b) as the key factors influencing Tencha's color. These results can provide valuable insights for optimizing tea processing methods to enhance quality.

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