Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea.

ABSTRACT:

Introduction

Instant teas are particularly rich in tea polyphenols and caffeine and have great potential as food ingredients or additives to improve the quality of food and enhance their nutritional and commercial value.

Methods

To determine the relationships between raw material, drying method, and sensory and other quality attributes, instant teas were prepared from three tea varieties, namely black, green and jasmine tea, using two drying methods, namely spray-drying (SD) and freeze-drying (FD).

Results

Both the raw tea material and drying method influenced the quality of the finished instant teas. Black tea was quality stable under two drying, while green tea taste deteriorated much after SD. Jasmine tea must be produced from FD due to huge aroma deterioration aft

SUBMITTER: Jin JC 

PROVIDER: S-EPMC10600452 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature