{"title":"Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea","authors":"Huajie Wang , Shuai Shen , Jinjin Wang, Yongwen Jiang, Jia Li, Yanqin Yang, Jinjie Hua, Haibo Yuan","doi":"10.1016/j.lwt.2021.112939","DOIUrl":null,"url":null,"abstract":"<div><p>Fermentation is a crucial process in black tea processing; however, the effect of fermentation time on the quality of Yunnan Congou black tea has never been assessed. This study aimed to evaluate the quality of Yunnan Congou black tea by detecting quality components, artificial sensory evaluation, and objective attributes under different fermentation times (2, 3, 4, and 5 h). Partial least squares discriminant, odor active value, and least-significant difference analyses were used to identify key differences in its compounds. Overall, 36 non-volatile and 142 volatile compounds were detected. We found that 3 h was the optimal fermentation time for retaining several simple catechins, allowing formation of theaflavins (TFs) and thearubigins (TRs) and promoting formation and conversion of sugars and degradation of flavonoid glycosides. The volatile compounds were most abundant, and sweet and umami comprehensive sensor responses were stronger in the 3 h-fermented samples with the best sensory quality. Nine non-volatile (including TFs, TRs, theabrownins, caffeine, and glucose) and eight volatile (including linalool, phenylacetaldehyde, methyl salicylate, benzaldehyde, 2-pentyl-furan, and <em>trans</em>-β-ionone) markers were identified using multivariate statistical analysis. This study provides technical guidance for directed and standardized production and lays a theoretical foundation for the in-depth study of Yunnan Congou black tea.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"26","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643821020922","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 26
Abstract
Fermentation is a crucial process in black tea processing; however, the effect of fermentation time on the quality of Yunnan Congou black tea has never been assessed. This study aimed to evaluate the quality of Yunnan Congou black tea by detecting quality components, artificial sensory evaluation, and objective attributes under different fermentation times (2, 3, 4, and 5 h). Partial least squares discriminant, odor active value, and least-significant difference analyses were used to identify key differences in its compounds. Overall, 36 non-volatile and 142 volatile compounds were detected. We found that 3 h was the optimal fermentation time for retaining several simple catechins, allowing formation of theaflavins (TFs) and thearubigins (TRs) and promoting formation and conversion of sugars and degradation of flavonoid glycosides. The volatile compounds were most abundant, and sweet and umami comprehensive sensor responses were stronger in the 3 h-fermented samples with the best sensory quality. Nine non-volatile (including TFs, TRs, theabrownins, caffeine, and glucose) and eight volatile (including linalool, phenylacetaldehyde, methyl salicylate, benzaldehyde, 2-pentyl-furan, and trans-β-ionone) markers were identified using multivariate statistical analysis. This study provides technical guidance for directed and standardized production and lays a theoretical foundation for the in-depth study of Yunnan Congou black tea.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.