Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea.

ABSTRACT:

Background

Black tea processing conditions significantly affect the final taste and flavor profiles, so researchers are now focusing on developing equipment and improving the appropriate processing conditions of major black tea varieties.

Methods

Here, we tested the effect of four different initial drying temperatures, i.e., R65 (65 °C), R85 (85 °C), R105 (105 °C), and R125 (125 °C), on the sensory and biochemical profiles and volatilome of the black tea variety "Lishui wild" (LWV).

Results

Our results indicate that both 85 and 105 °C are better than 65 and 125 °C for initial drying for 20 min. R105 had the highest sensory evaluation scores due to better shape, aroma, taste, leaf base, thearubigins, theanine, caffeine, and ratio of theaflavins + thearubigins to theafl

SUBMITTER: Shu Z 

PROVIDER: S-EPMC11857630 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature