文献类型：期刊文献

英文题名：Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

作者：Tang, Ping[1] Shen, Dan-Yu[2] Xu, Yong-Quan[3] Zhang, Xing-Cai[4,5] Shi, John[6] Yin, Jun-Feng[3]

第一作者：Tang, Ping

通信作者：Xu, YQ[1];Yin, JF[1];Zhang, XC[2];Zhang, XC[3]

机构：[1]Hangzhou Vocat & Tech Coll, 68 Xueyuan Rd, Hangzhou 310018, Zhejiang, Peoples R China;[2]Chinese Acad Forestry, Inst Subtrop Forestry, 73 Daqiao Rd, Hangzhou 311400, Zhejiang, Peoples R China;[3]Chinese Acad Agr Sci, Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Zhejiang, Peoples R China;[4]Sun Yat Sen Univ, Mat Sci Inst, Guangzhou 510275, Guangdong, Peoples R China;[5]MIT, Sch Engn, 77 Massachusetts Ave, Cambridge, MA 02139 USA;[6]Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada

年份：2018

卷号：2018

外文期刊名：JOURNAL OF CHEMISTRY

收录：;Scopus(收录号：2-s2.0-85048602450);WOS:【SCI-EXPANDED(收录号:WOS:000434812900001)】；

基金：This research was supported by the Hangzhou Agricultural Scientific Research Project (20160432B25) and the Central Level, Scientific Research Institutes for Basic R&D Special Fund Business (Y2016PT40 and Y2016CG13).

语种：英文

摘要：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 degrees 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.