Food and Fermentation Industries >

2021 , Vol. 47 >Issue 9: 240 - 244

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026072

Effect of baking treatments on aged black tea sensory quality and major biochemical components

  • WANG Jie ,
  • YANG Juan ,
  • ZHONG Yingfu ,
  • WU Quan ,
  • XU Ze ,
  • YUAN Linying
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  • 1(Tea Research Institute of Chongqing Academy of Agricultural Science,Yongchuan 402160,China)
    2(Chongqing Engineering Technology Research Center for Tea,Yongchuan 402160,China)

Received date: 2020-11-03

  Revised date: 2020-11-24

  Online published: 2021-06-03

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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.

Key words： baking; aged black tea; sensory quality; biochemical components

Cite this article

WANG Jie , YANG Juan , ZHONG Yingfu , WU Quan , XU Ze , YUAN Linying . Effect of baking treatments on aged black tea sensory quality and major biochemical components[J]. Food and Fermentation Industries, 2021 , 47(9) : 240 -244 . DOI: 10.13995/j.cnki.11-1802/ts.026072

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