Improving the quality of fermented black tea juice with oolong tea infusion

文献类型： 外文期刊

第一作者： Xu, Yong-Quan

作者： Xu, Yong-Quan;Chen, Jian-Xin;Yin, Jun-Feng;Du, Qi-Zhen

作者机构：

关键词： Fermented black tea juice;Process craft;Chemical components;Sensory quality

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

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年卷期：

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收录情况： SCI

摘要： Fresh tea leaves were crushed into juice and then fermented (oxidation) to obtain fermented black tea juice, which can be used to prepare black tea beverage. The effects of addition of oolong tea infusion or tossing of tea leaves on the sensory quality and theaflavins (TFs) concentration of fermented black tea juice were investigated. The results showed that both addition of tea infusion and tossing of fresh tea leaves increased the TFs/thearubigins (TRs) ratio and improved the sensory quality of fermented black tea juice. The TFs/TRs ratio was found to be significantly correlated with the scores for flavor (r = 0.98), mouth feel (r = 0.94), and overall acceptability (r = 0.91) of the fermented black tea juices from different processes. This result suggested that a relatively high concentration of catechins and stepwise enzymatic oxidation were the crucial factors that increased the TFs/TRs ratio and improved the sensory quality. The combination of adding tea infusion and tossing fresh tea leaves greatly improved the quality of the fermented black tea juice by markedly increasing the TFs/TRs ratio (87%). Results of the present study provided useful information for improving the quality of fermented black tea juice.

分类号： TS2

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