Effect of baking treatments on aged black tea sensory quality and major biochemical components
WANG Jie1,2, YANG Juan1,2, ZHONG Yingfu1,2, WU Quan1,2, XU Ze1,2, YUAN Linying1,2*
1(Tea Research Institute of Chongqing Academy of Agricultural Science,Yongchuan 402160,China) 2(Chongqing Engineering Technology Research Center for Tea,Yongchuan 402160,China)
Abstract: Using the congou black tea produced in 2016 as raw material, the effects of baking temperature (100, 110, 120 ℃) and baking time (5, 10, 15 minutes) on the sensory quality and major biochemical components of aged black tea were explored. The results showed that baking can significantly improve the aroma and taste quality of aged black tea, and it got the highest sensory evaluation score after baking at 110 ℃ for 10 minutes. When baked at 120 ℃ for 15 minutes, however, the sensory evaluation score decreased, since unpleasant high fire flavor was generated. With the baking treatment, the moisture, the contents of tea polyphenols, free amino acids and caffeine of aged black tea decreased overall while the contents of theaflavins, thearubigins, theabrownins and fatty acids increased. Besides, the contents of water extracts and soluble sugar were the highest when baked at 110 ℃ for 5, 10 minutes and the lowest when baked at 120 ℃ for 15 minutes. This study has provided a reference for improving the quality of aged black tea.
王杰,杨娟,钟应富,等. 烘焙对红陈茶感官品质及主要生化成分的影响[J]. 食品与发酵工业, 2021, 47(9): 240-244.
WANG Jie,YANG Juan,ZHONG Yingfu,et al. Effect of baking treatments on aged black tea sensory quality and major biochemical components[J]. Food and Fermentation Industries, 2021, 47(9): 240-244.
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