Food and Fermentation Industries >

2021 , Vol. 47 >Issue 13: 180 - 189

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025952

Effect of post-fermentation process on the quality of summer-autumn black tea

  • XIA Yimin ,
  • WANG Jinjin ,
  • YUAN Haibo
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  • 1(Tea Technology Extension Station of the Agricultural Bureau of Suichang,Zhejiang Province,Lishui 323300,China)
    2(Tea Research Institute,Chinese Academy of Agricultural Sciences,National Engineering Technology Research Center for Tea Industry,Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture,Key Laboratory of Tea Processing Engineering of Zhejiang Province,Hangzhou 310008,China)

Received date: 2020-10-20

  Revised date: 2020-12-02

  Online published: 2021-08-02

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Abstract

The primary tea samples of summer-autumn congou black tea was selected as research objects to investigate the effect of post-fermentation process on the quality of summer-autumn black tea. Samples were fermented in a controlled temperature and humidity environment. The effects of post-fermentation on the quality indexes and sensory quality of black tea were analyzed when the tea was fermented to 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5 and 6.0 days. Partial least squares discriminant analysis was used to explore the key differential components of different post-fermentation stages. The results showed that the contents of biochemical components, indexes of soup color properties showed increase or decrease tendency in fluctuation, and the contents of aroma components were higher at 2.5 to 3.5 days. Post-fermentation for 3.0 days, the ratio of ester catechins to simple catechins was lower (0.70), the contents of tea polyphenols and catechins were significantly lower than the non post-fermentation black tea (P<0.05), meanwhile, the values of theaflavins, thearubigins were higher, and the values of theabrownins, caffeine, octanoic acid were lower. The treatment of post-fermentation 3.0 days could obtain high-quality summer-autumn black tea. Phenylethyl alcohol, β-ionone, geranyl acetone, octanoic acid, theabrownins and total catechins were the distinctive characteristic components of different post-fermentation stages. This finding provides theoretical reference for the quality improvement of summer-autumn black tea.

Key words： post-fermentation; summer-autumn black tea; tea pigments; quality components; aroma components

Cite this article

XIA Yimin , WANG Jinjin , YUAN Haibo . Effect of post-fermentation process on the quality of summer-autumn black tea[J]. Food and Fermentation Industries, 2021 , 47(13) : 180 -189 . DOI: 10.13995/j.cnki.11-1802/ts.025952

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