Comprehensive analysis reveals the contribution of "rolling-anaerobic" processing to the improved aroma, taste and color of GABA black tea
文献类型： 外文期刊
作者： Huang, Dongzhu 1 ; Wang, Hong 1 ; Wu, Yuhan 1 ; Sun, Chenyi 1 ; Fu, Maoyin 1 ; Zhang, Ying 3 ; Yang, Yunqiu 1 ; Wan, Xiaochun 1 ; Li, Yeyun 1 ; Chen, Qi 1 ;
作者机构： 1.Anhui Agr Univ, Sch Tea & Food Sci & Technol, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
2.Anhui Agr Univ, Joint Res Ctr Food Nutr & Hlth IHM, Sch Tea & Food Sci & Technol,Minist Agr & Rural Af, Key Lab Jianghuai Agr Prod Fine Proc & Resource Ut, Hefei 230036, Peoples R China
3.Chongqing Acad Agr Sci, Tea Res Inst, Chongqing 402160, Peoples R China
关键词： GABA black tea; Processing improvement; Aroma quality; Taste quality; Color quality
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 212 卷
页码：
收录情况： SCI
摘要： GABA black tea (GABT), produced by the combination of anaerobic treatment and Chinese traditional black tea processing technology, has a unique flavor and health benefits. However, how to manufacture high-quality GABT efficiently is the major challenge for this area. In this study, a processing improvement of multiple rollinganaerobic treatment cycle was applied to prepare tailored GABTs, and their comprehensive quality including aroma, taste and color were analyzed. The sensory evaluation results showed that the improvement significantly optimized the overall GABT quality. The accumulation of linalool oxide I, citronellol, etc. was the main reason for the superior aroma of tailored GABT, while the dynamic changes of sweet/umami amino acids, catechins and tea pigments played critical roles in the GABT taste and color quality formation during processing. Furthermore, correlation analysis was applied to determine the contribution of various processing steps. These findings provide a novel manufacturing method for high-quality GABT products.
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