Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea.

ABSTRACT: Fermentation is a vital process occurred under the premise of rolling affecting black tea quality. Theoretically, re-rolling during fermentation will remodel the biochemical conditions of tea leaves, and thus influence black tea quality. Herein, we studied the effect of re-rolling on black tea taste and liquor color. Sensory evaluation showed that re-rolling significantly weakened the astringency taste and improved the redness and luminance of liquor. With re-rolling, the color attributes of a* and L* and the contents of theaflavins and thearubigins were significantly improved. Metabolomics analysis showed that the contents of 110 non-volatile compounds were significantly different among black teas with different rolling treatments. In summary, re-rolling accelerated the oxidation of polyp

SUBMITTER: Chen Q 

PROVIDER: S-EPMC10837478 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature