Understanding process parameter-induced variability for physicochemical and sensory metrics of green tea powder
文献类型： 外文期刊
作者： Zhou, Fei 1 ; Wang, Jinchao 3 ; Jiang, Xuming 3 ; Zhao, Zhangfeng 3 ; Shi, Jiang 5 ; Hu, Lipeng 3 ; Lu, Baiyi 2 ; Peng, Jiyu 3 ;
作者机构： 1.China Jiliang Univ, Coll Qual & Standardizat, Hangzhou 310018, Peoples R China
2.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Key Lab Qual Evaluat & Hlth Benefit Agroprod, Minist Agr & Rural Affairs, Hangzhou 310058, Peoples R China
3.Zhejiang Univ Technol, Coll Mech Engn, Hangzhou 310023, Peoples R China
4.Zhejiang Univ Technol, Key Lab Special Purpose Equipment & Adv Proc Techn, Minist & Zhejiang Prov, Hangzhou 310023, Peoples R China
5.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China
关键词： Green tea powder; Process parameters; Physicochemical properties; Sensory attributes
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 223 卷
页码：
收录情况： SCI
摘要： Grinding is an essential process in green tea powder production, which greatly affects the final quality. However, in-depth studies on process parameter-quality correlations are lacking, especially regarding the multiple process parameters induced variability. In this work, the influence of process parameters (ambient temperature, rotational speed, and grinding time) on physicochemical and sensory metrics of green tea powder was investigated with univariate and multivariate analysis. Both rotational speed and grinding time contribute to reducing the particle size and water holding capacity (WHC), and increasing lightness, greenness, and yellowness of green tea powder, while low ambient temperature can help to improve the WHC and flowability. Rotational speed is significantly related to the concentrations of gallic acid, catechin, epigallocatechin gallate, and epigallocatechin gallate (p < 0.01). Rotational speed and grinding time are closely related to the final appearance of green tea powder, while temperature is the dominant factor influencing its aroma.
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