Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality...

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Autores principales:	Bernard Ntezimana, Yuchuan Li, Chang He, Xinlei Yu, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Dejiang Ni
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	black tea withering quality volatile compounds nonvolatile compounds Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/66b795ba5aee49a9ba0f75a3e1bbf6e7
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spelling	oai:doaj.org-article:66b795ba5aee49a9ba0f75a3e1bbf6e72021-11-25T17:33:35ZDifferent Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea10.3390/foods101126272304-8158https://doaj.org/article/66b795ba5aee49a9ba0f75a3e1bbf6e72021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2627https://doaj.org/toc/2304-8158The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics.Bernard NtezimanaYuchuan LiChang HeXinlei YuJingtao ZhouYuqiong ChenZhi YuDejiang NiMDPI AGarticleblack teawitheringqualityvolatile compoundsnonvolatilecompoundsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2627, p 2627 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	black tea withering quality volatile compounds nonvolatile compounds Chemical technology TP1-1185
spellingShingle	black tea withering quality volatile compounds nonvolatile compounds Chemical technology TP1-1185 Bernard Ntezimana Yuchuan Li Chang He Xinlei Yu Jingtao Zhou Yuqiong Chen Zhi Yu Dejiang Ni Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
description	The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics.
format	article
author	Bernard Ntezimana Yuchuan Li Chang He Xinlei Yu Jingtao Zhou Yuqiong Chen Zhi Yu Dejiang Ni
author_facet	Bernard Ntezimana Yuchuan Li Chang He Xinlei Yu Jingtao Zhou Yuqiong Chen Zhi Yu Dejiang Ni
author_sort	Bernard Ntezimana
title	Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
title_short	Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
title_full	Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
title_fullStr	Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
title_full_unstemmed	Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea
title_sort	different withering times affect sensory qualities, chemical components, and nutritional characteristics of black tea
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/66b795ba5aee49a9ba0f75a3e1bbf6e7
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_version_	1718412226581233664

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

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