Effect of baking on the flavor stability of green tea beverages. (30th November 2020)

• Record Type: Journal Article
• Authors: Fu, Yan-Qing; Wang, Jie-Qiong; Chen, Jian-Xin; Wang, Fang; Yin, Jun-Feng; Zeng, Liang; Shi, John; Xu, Yong-Quan
• Is Part Of: Food chemistry. Volume 331(2020)
• Publication Date: 2020-11-30
• Subjects: Green tea beverages -- Sensory quality -- Flavor stability -- Baking -- Pyrroles; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127258
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Flavor of green tea beverages processed from baked leaves was more stable. Baking decreased concentrations of catechins, amino acids and carbohydrates. Baking increased concentrations of gallic acid, caffeine and pyrrole substances. Pyrrole substances in baked tea beverages were stable after heat treatment. Steamed leaves are more suitable for beverage procession than pan-fired leaves. Abstract: Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages. The results showed that tea beverages prepared with baked tea had better flavor stability. The baking process obviously changed the concentrations of some important flavor substances, especially the aromatic pyrrole substances from 0 (unbaked) to 338.13 μg/L (baked) in tea beverages. Heat treatment had little influence on the flavor of tea beverages prepared from baked tea, but caused great changes in non-volatile and volatile components in those prepared from unbaked leaves. These results could help guide the processing of tea beverages which would improve their flavor quality stability.