Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice
Joint Authors
Yin, Jun-Feng
Xu, Yong-Quan
Tang, Ping
Shen, Dan-Yu
Zhang, Xing-Cai
Shi, John
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-05-27
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
The effects of fermentation conditions (temperature, time, and pH) and plucking standards (one leaf and a bud to four leaves and a bud) on the chemical components and sensory quality of the fermented juices processed from crushed fresh tea leaves were investigated.
The results showed that optimum fermentation conditions that resulted in fermented juices of the best sensory quality and the highest content of TFs were a temperature of 35°C, time duration of 75 min, and pH 5.1.
The fermented juices processed from new shoots with three leaves and a bud or four leaves and a bud afforded high overall acceptability and TF concentration.
These differences arise because tea leaves with different plucking standards have different catechin content and enzyme activities.
Fermented tea juice possessed higher concentrations of chemical components such as soluble solids, amino acids, and TFs and exhibited better sensory quality as compared to black tea infusion.
The TF concentrations decreased as the pH of the fermenting juice increased, and the fermented juice showed the best overall acceptability.
These results provide essential information for the improvement of the processing of black tea beverage by suggesting fermentation of fresh tea leaves as a better alternative to their infusion.
American Psychological Association (APA)
Tang, Ping& Shen, Dan-Yu& Xu, Yong-Quan& Zhang, Xing-Cai& Shi, John& Yin, Jun-Feng. 2018. Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice. Journal of Chemistry،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1182338
Modern Language Association (MLA)
Tang, Ping…[et al.]. Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice. Journal of Chemistry No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1182338
American Medical Association (AMA)
Tang, Ping& Shen, Dan-Yu& Xu, Yong-Quan& Zhang, Xing-Cai& Shi, John& Yin, Jun-Feng. Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice. Journal of Chemistry. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1182338
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1182338