Affiliation:
1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Abstract
Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the processing production of oolong tea. Combined with orthogonal partial least square discriminant analysis (OPLS-DA), correlation analysis, and principal component analysis (PCA), the optimal production procedure for oolong tea is as follows: red light withering for 8 h, leaf rotating for 10 min with a total standing time for 8 h, drum roasting for 5 min at 290 °C, low-temperature rolling (flattening at 4 °C for 5 min, without pressure for 1 min and under pressure for 5 min), microwave drying (800 W for 7.5 min). This study demonstrates a significant increase in the retention of catechins, which contributes to the mellow and brisk tastes of oolong tea, addressing the challenge of catechin content and sensory quality. Our study provides a novel insight into the relationship between the oolong tea processing and flavor formation.
Funder
Science Technology Innovation Foundation of Fujian Agriculture and Forestry University
Ministry of Agriculture and Rural Affairs: The Construction of Anxi Modern Agricultural Industrial Park
Fujian Agriculture and Forestry University Science and Technology innovation special fund project
Fujian Province Anxi County Science and Technology Fund Project
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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