High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing
Repeated thermal treatment could impair the flavor of instant black tea (IBT) as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process. Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to c...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001531 |
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| author | Junhao Kong Xiufang Yang Xiaobo Zuo Xiaoqin Su Bing Hu Xinle Liang |
| author_facet | Junhao Kong Xiufang Yang Xiaobo Zuo Xiaoqin Su Bing Hu Xinle Liang |
| author_sort | Junhao Kong |
| collection | DOAJ |
| description | Repeated thermal treatment could impair the flavor of instant black tea (IBT) as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process. Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods. This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing. The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour (taste and aroma) characteristics from fresh tea leaves were investigated. The changes of aroma profiles and chemical constituents including theaflavins (TFs), thearubigins (TRs), theabrownines (TBs) and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments, based on which the optimised conditions were determined. During the two-stage enzymatic processing, 75 kinds of volatile compounds were identified in all processed samples, and the contents of TFs, TRs, TBs and TRs/TFs ratio could be optimized by adjusting different procedures and parameters. The overall properties of final product were compared with two types of commercial IBT. High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach. |
| format | Article |
| id | doaj-art-1b533860cbdd49238a46d600727bd463 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-1b533860cbdd49238a46d600727bd4632025-02-03T05:38:31ZengTsinghua University PressFood Science and Human Wellness2213-45302022-05-01113676685High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processingJunhao Kong0Xiufang Yang1Xiaobo Zuo2Xiaoqin Su3Bing Hu4Xinle Liang5Department of Biochemical Engineering, Zhejiang Gongshang Univeristy, Hangzhou 310018, China; Hangzhou Tea Research Institute, China COOP, Hangzhou 310016, China; Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource, Hangzhou 310016, ChinaHangzhou Tea Research Institute, China COOP, Hangzhou 310016, China; Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource, Hangzhou 310016, China; Haixi Tea Deep Processing Institute, Zhangzhou 363007, ChinaHangzhou Tea Research Institute, China COOP, Hangzhou 310016, China; Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource, Hangzhou 310016, ChinaHangzhou Tea Research Institute, China COOP, Hangzhou 310016, China; Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource, Hangzhou 310016, ChinaZhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource, Hangzhou 310016, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding author at: Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource, Hangzhou 310016, ChinaDepartment of Biochemical Engineering, Zhejiang Gongshang Univeristy, Hangzhou 310018, China; Corresponding author.Repeated thermal treatment could impair the flavor of instant black tea (IBT) as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process. Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods. This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing. The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour (taste and aroma) characteristics from fresh tea leaves were investigated. The changes of aroma profiles and chemical constituents including theaflavins (TFs), thearubigins (TRs), theabrownines (TBs) and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments, based on which the optimised conditions were determined. During the two-stage enzymatic processing, 75 kinds of volatile compounds were identified in all processed samples, and the contents of TFs, TRs, TBs and TRs/TFs ratio could be optimized by adjusting different procedures and parameters. The overall properties of final product were compared with two types of commercial IBT. High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach.http://www.sciencedirect.com/science/article/pii/S2213453021001531Instant black teaLiquid-state fermentationEnzymatic-enhanced extractionQuality characteristics |
| spellingShingle | Junhao Kong Xiufang Yang Xiaobo Zuo Xiaoqin Su Bing Hu Xinle Liang High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing Food Science and Human Wellness Instant black tea Liquid-state fermentation Enzymatic-enhanced extraction Quality characteristics |
| title | High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing |
| title_full | High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing |
| title_fullStr | High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing |
| title_full_unstemmed | High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing |
| title_short | High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing |
| title_sort | high quality instant black tea manufactured using fresh tea leaves by two stage submerged enzymatic processing |
| topic | Instant black tea Liquid-state fermentation Enzymatic-enhanced extraction Quality characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001531 |
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