Abstract
In order to attenuate the bitter taste and improve the aroma of the summer tieguanyin oolong tea from the Chinese Anxi county, the effects of processing treatment with exogenous laccase and α-galactosidase on tea sensory quality and related compounds were investigated. The solutions of laccase and/or α-galactosidase were sprayed on the tea leaves before the first drying process. The sensory evaluation results showed that the sensory quality of the tea was significantly enhanced with the enzymatic treatment. The combined application of laccase at 8.25 and α-galactosidase at 22 U per kg of fresh tea shoots achieved the most satisfying sensory quality. Further analysis of flavour-related constituents was carried out by HPLC and GC-MS. The HPLC analysis showed that the contents of catechins and total polyphenols were reduced, compared to the untreated group, by 11.9 and 13.3% respectively, and the total soluble sugars and water extract content were increased by 19.4 and 6.6% respectively, after the treatment with both enzymes. The decrease of catechins and total polyphenols reduced the bitterness and astringency of the summer tea, while the increase of total soluble sugars and water extract content improved the sweetness and mellow taste. The aromatic compound data from GC-MS showed that the total essential oil content in these tea samples co-treated with laccase and α-galactosidase increased significantly, in which aldehydes, alcohols, esters and alkenes increased by 23.28, 37.05, 20.10 and 38.99%, respectively. Our data suggest that the exogenous enzymatic treatment can enhance the summer oolong tea quality, especially its taste and aroma.
Highlights
IntroductionA popular healthy beverage consumed around the world, is classified into six types: green tea, yellow tea, dark tea (including brick tea and pu-erh tea), white tea, oolong tea and black tea based on the degree of fermentation (oxidation) during processing [1]
Tea, a popular healthy beverage consumed around the world, is classified into six types: green tea, yellow tea, dark tea, white tea, oolong tea and black tea based on the degree of fermentation during processing [1]
In order to improve the quality of summer tea, the exogenous enzymes laccase and α-galactosidase were added to adjust the content of one or several taste and aromatic factors
Summary
A popular healthy beverage consumed around the world, is classified into six types: green tea, yellow tea, dark tea (including brick tea and pu-erh tea), white tea, oolong tea and black tea based on the degree of fermentation (oxidation) during processing [1]. These types of tea have different quality characteristics including colour, aroma, taste and appearance. Many studies have shown the positive effects of green and black tea on oxidative and inflammatory stress, insulin resistance and lipid metabolism [2].
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