Journal of Food Processing and Preservation

ORIGINAL ARTICLE

Dynamic changes of color, volatile, and non-volatile components during mechanized processing of green tea

Andong Qiu

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Contribution: Data curation, Writing - original draft

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Shihua Wu,

Shihua Wu

Laojunmei Tea Farm in Hongan County, Hongan, China

Contribution: Resources

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Yuqiong Chen,

Yuqiong Chen

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Contribution: Supervision, Validation

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Zhi Yu,

Zhi Yu

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Contribution: Formal analysis, Supervision

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De Zhang,

Corresponding Author

De Zhang

[email protected]

orcid.org/0000-0003-0308-3529

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Correspondence

De Zhang and Dejiang Ni, Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China.

Email: [email protected] and [email protected]

Contribution: Supervision, Writing - review & editing

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Dejiang Ni,

Corresponding Author

Dejiang Ni

[email protected]

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Correspondence

De Zhang and Dejiang Ni, Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China.

Email: [email protected] and [email protected]

Contribution: Funding acquisition, Writing - review & editing

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Andong Qiu,

Andong Qiu

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Contribution: Data curation, Writing - original draft

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Shihua Wu,

Shihua Wu

Laojunmei Tea Farm in Hongan County, Hongan, China

Contribution: Resources

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Yuqiong Chen,

Yuqiong Chen

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Contribution: Supervision, Validation

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Zhi Yu,

Zhi Yu

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Contribution: Formal analysis, Supervision

Search for more papers by this author

De Zhang,

Corresponding Author

De Zhang

[email protected]

orcid.org/0000-0003-0308-3529

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Correspondence

De Zhang and Dejiang Ni, Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China.

Email: [email protected] and [email protected]

Contribution: Supervision, Writing - review & editing

Search for more papers by this author

Dejiang Ni,

Corresponding Author

Dejiang Ni

[email protected]

Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China

Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, P. R. China

Correspondence

De Zhang and Dejiang Ni, Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Ministry of Education, Wuhan, China.

Email: [email protected] and [email protected]

Contribution: Funding acquisition, Writing - review & editing

Search for more papers by this author

First published: 09 June 2022

https://doi.org/10.1111/jfpp.16797

Citations: 20

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Abstract

The quality formation of green tea is closely related to the mechanized processing. Numerous papers involved with tea processing have been reported to optimize tea production. Nonetheless, there are seldom reports about the changes in chemical composition in green tea during mechanized processing. In this paper, the dynamic changes of main quality components in green tea during mechanized processing were analyzed with fresh leaves of tea tree variety (E-Cha No. 10) as raw materials. The content of tea polyphenols and free amino acids showed a downward trend during mechanized processing and decreased significantly during the fixing and drying stages. The content of soluble sugar increased first and then decreased during processing, reaching the maximum value after rolling. The content of total chlorophyll (Chl), chlorophyllide (Cd) a and b, and pheophorbide (Po) a and b displayed a decreasing trend during processing, but the content of pheophytin (Py) a and b showed a significantly increasing trend. The number of aroma type of tea leaves increased successively during the process of fixing, initial drying, and shaping, while the total amount of aroma declined significantly from fresh leaves to fixed leaves. The aroma types of tea leaves after fixing were relatively similar, which demonstrated that fixation was the basis of aroma formation in green tea. These results are conducive to understanding the impact of processing stages on tea quality and provide a powerful basis for the process optimization of green tea.

Practical applications

We found tea processing procedures have a great impact on the quality and composition of green tea (color, volatile, and non-volatile components), especially in the fixing process, which is conducive to the understanding of dynamic changes in main components of green tea during mechanized processing and has practical significance for the optimization of production parameters of green tea.

CONFLICT OF INTEREST

The authors declare no competing financial interest.

Open Research

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are openly available in figshare at http://doi.org/[doi], reference number [reference number].

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Dynamic changes of color, volatile, and non-volatile components during mechanized processing of green tea

Abstract

Practical applications

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Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

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References

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Dynamic changes of color, volatile, and non-volatile components during mechanized processing of green tea

Abstract

Practical applications

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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