Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea

Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea

Black tea is widely consumed worldwide, and its characteristic taste and color result from fermentation, where polyphenols are enzymatically oxidized to generate major pigments, including theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). This study investigated the effects of increased...

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Bibliographic Details
Main Authors: Xinfeng Jiang, Xin Lei, Chen Li, Lixian Wang, Xiaoling Wang, Heyuan Jiang
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Foods
Subjects:
black tea
oxygen treatment
fermentation
sensory quality
metabolomics
Online Access:https://www.mdpi.com/2304-8158/14/15/2736
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