您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea

文献类型： 外文期刊

作者： Jiang, Xinfeng 1 ; Lei, Xin 2 ; Li, Chen 1 ; Wang, Lixian 1 ; Wang, Xiaoling 3 ; Jiang, Heyuan 4 ;

作者机构： 1.Jiangxi Econ Crops Res Inst, Jiangxi Prov Key Lab Plantat & High Valued Utiliza, Nanchang 330006, Peoples R China

2.Jingdezhen Univ, Coll Biol & Environm Engn, Jingdezhen 333000, Jiangxi, Peoples R China

3.Jiangxi Acad Sci, Inst Biol Resources, Nanchang 333104, Peoples R China

4.Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610299, Peoples R China

关键词： black tea; oxygen treatment; fermentation; sensory quality; metabolomics

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 15 期

页码：

收录情况： SCI

摘要： Black tea is widely consumed worldwide, and its characteristic taste and color result from fermentation, where polyphenols are enzymatically oxidized to generate major pigments, including theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). This study investigated the effects of increased oxygen treatment during fermentation on the flavor attributes and chemical properties of Congou black tea. Fresh tea leaves (variety "Fuyun 6") were subjected to four oxygen treatments: 0 h (CK), 1 h (TY-1h), 2 h (TY-2h), and 3 h (TY-3h), with oxygen supplied at 8.0 L/min. Sensory evaluation revealed that oxygen-treated samples exhibited tighter and deeper-colored leaves, a redder liquor, fuller taste, and a sweeter fragrance compared with CK. Chromatic analysis showed significant increases in redness (a*) and luminance (L*), alongside reduced yellowness (b*), indicating enhanced liquor color. Chemical analyses demonstrated elevated levels of TFs, TRs, and TBs in oxygen treatments, with TRs showing the most pronounced increase. Non-targeted metabolomics identified 2318 non-volatile and 761 volatile metabolites, highlighting upregulated flavonoids, phenolic acids, and lipids, and downregulated catechins and tannins, which collectively contributed to improved taste and aroma. Optimal results were achieved with 2-3 h of oxygen treatment, balancing pigment formation and sensory quality. These findings can provide a scientific basis for optimizing oxygen conditions in black tea fermentation to improve product quality.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台