Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-03-24 DOI:10.1016/j.lwt.2025.117696

Mingxia Lu , Yanqun Jiang , Wei Zhao , Jixin Zhang , Zhenbin Chen , Jingming Ning

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Abstract

Drying greatly affects the quality of Yunnan Congou black tea (YCT). This study revealed the differences in color and taste of YCT between hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) based on computer vision technology, electronic tongue, non-targeted metabolomics and objective quantitative techniques. The results indicated that HD had higher brightness, redness, yellowness and sweetness, SD had higher tea pigment content and bitterness, and PD presented astringency. The high retention of polyphenolic compounds in PD mainly affected its astringency, with a total catechin content 7.2 % and 20.3 % higher than HD and SD, respectively; Enzymatic oxidation in SD accelerated the degradation of polyphenols and polysaccharides, but more amino acids were retained, among which arginine and isoleucine increasing the bitterness of the tea infusion. The sucrose in HD enhanced the sweetness of the tea infusion. This study provides a theoretical basis for standardizing the quality of YCT.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.