1. Effects of stem removal on physicochemical properties and sensory quality of tencha beverages ( Camellia sinensis; Chuanxiaoye )
- Author
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Zhipeng Xiao, Meng Tao, and Zhengquan Liu
- Subjects
Chlorophyll ,Quality Control ,Taste ,Chemical Phenomena ,030309 nutrition & dietetics ,Sensation ,Sensory system ,Epigallocatechin gallate ,Stem-and-leaf display ,Camellia sinensis ,Catechin ,Beverages ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Phenols ,Caffeine ,Food science ,Aroma ,0303 health sciences ,Plant Stems ,Tea ,biology ,Chemistry ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Plant Leaves ,Odorants ,Food Science - Abstract
Fresh tea leaves (Camellia sinensis; Chuanxiaoye) used to make tencha tea are a combination of the stem and leaf. Tencha made from the leaf alone is considered a high-quality tencha beverage with a seaweed-like aroma, mellow taste, and a green appearance. However, no study has investigated the differences between these two variants. In this study, the effects of stem removal on physicochemical properties and sensory quality of tencha beverage were investigated. The appearance feature, taste, and aroma were evaluated, and the results indicated that stem removal improved the quality of tencha beverages. The water extract, total free amino acids, total catechin, epigallocatechin gallate, caffeine, and chlorophyll were higher in leaf-only tencha (LOT) than in leaf and stem tencha (LST), whereas the crude fiber and phenol ammonia ratios were lower in LOT than in LST. Principal component analysis and hierarchical clustering analysis further discriminated between the tencha beverages with different stem contents. This study provided a theoretical basis for quality control by adopting a stem-leaf separation process in tencha manufacturing. PRACTICAL APPLICATION: This research provides theoretical guidance for improving tencha quality during manufacturing.
- Published
- 2021
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