Effect of Oxygen Concentration in Fermentation on Black Tea Quality and Optimization of Oxygen-enriched Fermentation Process

被引：0
作者：
Yang Y. [1 ,2 ]
Wang Y. [1 ]
Lin J. [1 ]
Tu Z. [1 ]
Lan T. [1 ]
Chen L. [1 ]
Ye Y. [1 ]
机构：
[1] Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou
[2] Graduate School of Chinese Academy of Agriculture Sciences, Beijing
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 19期
关键词：
black tea; fermentation; metabolites; oxygen; sensory quality;
D O I：
10.13386/j.issn1002-0306.2022100312
中图分类号：
学科分类号：
摘要：
Fermentation is a critical process of black tea quality formation and oxygen is the key factor affecting the fermentation, so it is important to analyze the effect of oxygen in fermentation on the quality and metabolites of black tea. One bud and two leaves of 'Longjing 43' tea varieties were used as materials for low oxygen fermentation (5%), natural fermentation (21%) and oxygen-enriched fermentation (36%) treatments, and the effects of oxygen concentration on sensory quality, non-volatile and volatile metabolites of black tea were analyzed by sensory evaluation combined with gas chromatography-mass spectrometry (GC-MS) and ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS), and the parameters of oxygen-enriched fermentation of black tea were optimized by single factor combined with response surface analysis. Results showed that oxygen-enriched fermentation could significantly improve the taste and aroma quality of black tea compared with nature fermentation (P<0.05). Compared with natural fermentation, the content of key taste compounds catechins and gallic acid (GA) decreased significantly (P<0.05), total theaflavins (TFs) and its monomer increased significantly (P<0.05), and amino acids did not change significantly (P>0.05) in oxygen-enriched fermentation. A total of 25 volatile compounds differed significantly in three treatments, including 12 aldehydes, 2 ketones, 3 alcohols, 3 alkenes, and 5 esters, and the content of most differing compounds increased with increasing oxygen concentration. The optimized parameters of oxygen-enriched black tea were: Oxygen concentration of 40%, oxygenation time of 1.5 h, fermentation time of 4 h. And the contents of TFs, TF, TF3G, TF3'G and TFDG of black tea were 2.86%, 0.25%, 1.71%, 0.24% and 0.68%, respectively. The results of this study would provide an important basis for guiding black tea processing and quality control. © 2023 Editorial Department of Science and Technology of Food Science.
引用
收藏
页码：199 / 207
页数：8
相关论文
共 29 条
  • [1] ZHAO D Y, NAGENDRA S., Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk–tea beverage[J], Food Chemistry, 158, 8, (2014)
  • [2] HUA J J, YUAN H B, JIANG Y W., Current situation, processing progress and prospect of China’s black tea industry[J], Journal of Huazhong Agricultural University, 41, 5, (2022)
  • [3] MA C H, HUNG Y C., Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) quality [J], Food Science & Nutritiong, 8, 8, pp. 4379-4387, (2020)
  • [4] QIAN Y F, YE Y, ZHOU X F, Et al., Current research situation in black tea fermentation technology[J], Science and Technology of Food Industry, 33, 23, pp. 388-392, (2012)
  • [5] HUANG H S, LI N, ZHONG X G, Et al., Analysis of quality formation and catechin oxidation kinetics of congou black tea through natural fermentation[J], Food and Fermentation Industries, 49, 8, pp. 164-169, (2023)
  • [6] Research for character of tea catechins enzymatic oxidative reaction and model of black tea fermentation with saturated oxygen, (2017)
  • [7] OBANDA M, OWUOR P O, MANG O R., Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature[J], Food Chemistry, 75, 4, (2002)
  • [8] REN G X, WANG Y J, NING J M, Et al., Evaluation of Dianhong black tea quality using near infrared hyperspectral imaging technology[J], Journal of the Science of Food and Agriculture, 101, 5, pp. 2135-2142, (2021)
  • [9] TANMOY S, VIJAYAKUMAR C, SHRILEKHA D, Et al., Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea[J], Journal of Food Science & Technology, 52, 4, pp. 2387-2393, (2015)
  • [10] ZHU K, OUYANG J, HUANG J A, Et al., Research progress of black tea thearubigins: A review[J], Critical Reviews in Food Science and Nutrition, 61, 9, pp. 1556-1566, (2021)
123