Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10
Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT. This study investigated the sensory quality, flavor components, and bioactivity of Echa No. 10 Lichuan...
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2025-01-01
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| author | Dan Su Junyu Zhu Yuchuan Li Muxue Qin Zhendong Lei Jingtao Zhou Zhi Yu Yuqiong Chen De Zhang Dejiang Ni |
| author_facet | Dan Su Junyu Zhu Yuchuan Li Muxue Qin Zhendong Lei Jingtao Zhou Zhi Yu Yuqiong Chen De Zhang Dejiang Ni |
| author_sort | Dan Su |
| collection | DOAJ |
| description | Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT. This study investigated the sensory quality, flavor components, and bioactivity of Echa No. 10 Lichuan black tea (LBT) at different drying temperatures (70, 80, 90, 100, 110, 120, and 130 °C). During 80–120 °C, increasing the drying temperature enabled a higher sweet aroma concentration and enhanced the sweetness in the taste, in contrast to reducing the floral, fruity, and sweet aromas, and increasing the bitterness and astringency, at >120 °C. Additionally, with an increasing drying temperature, the contents of tea polyphenols and total catechins significantly decreased, with the theaflavins decreasing first and then increasing, and the alcohols, aldehydes, esters, and hydrocarbons increasing first and then decreasing. Meanwhile, compounds (including linalool, (Z)-linalool oxide (furanoid), (E)-linalool oxide (furanoid), cis-β-Ocimene, and methyl salicylate) contribute more to the floral and fruity aromas at <110 °C. Furthermore, low-temperature drying favors the antioxidant and inhibitory effects of the α-amylase, α-glucosidase, and glucose absorption activity. Both the tea quality and bioactivity results revealed 80–110 °C as the optimal drying temperature range for LBT. |
| format | Article |
| id | doaj-art-272eaa1b204249b18d19ae40cd5fb07c |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
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| series | Molecules |
| spelling | doaj-art-272eaa1b204249b18d19ae40cd5fb07c2025-01-24T13:43:46ZengMDPI AGMolecules1420-30492025-01-0130236110.3390/molecules30020361Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10Dan Su0Junyu Zhu1Yuchuan Li2Muxue Qin3Zhendong Lei4Jingtao Zhou5Zhi Yu6Yuqiong Chen7De Zhang8Dejiang Ni9National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaNational Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaNational Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaNational Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaNational Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaNational Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaNational Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaNational Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaNational Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaNational Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, ChinaLichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT. This study investigated the sensory quality, flavor components, and bioactivity of Echa No. 10 Lichuan black tea (LBT) at different drying temperatures (70, 80, 90, 100, 110, 120, and 130 °C). During 80–120 °C, increasing the drying temperature enabled a higher sweet aroma concentration and enhanced the sweetness in the taste, in contrast to reducing the floral, fruity, and sweet aromas, and increasing the bitterness and astringency, at >120 °C. Additionally, with an increasing drying temperature, the contents of tea polyphenols and total catechins significantly decreased, with the theaflavins decreasing first and then increasing, and the alcohols, aldehydes, esters, and hydrocarbons increasing first and then decreasing. Meanwhile, compounds (including linalool, (Z)-linalool oxide (furanoid), (E)-linalool oxide (furanoid), cis-β-Ocimene, and methyl salicylate) contribute more to the floral and fruity aromas at <110 °C. Furthermore, low-temperature drying favors the antioxidant and inhibitory effects of the α-amylase, α-glucosidase, and glucose absorption activity. Both the tea quality and bioactivity results revealed 80–110 °C as the optimal drying temperature range for LBT.https://www.mdpi.com/1420-3049/30/2/361congou black teadryingsensory evaluationaroma componentsantioxidant propertyenzyme activity |
| spellingShingle | Dan Su Junyu Zhu Yuchuan Li Muxue Qin Zhendong Lei Jingtao Zhou Zhi Yu Yuqiong Chen De Zhang Dejiang Ni Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10 Molecules congou black tea drying sensory evaluation aroma components antioxidant property enzyme activity |
| title | Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10 |
| title_full | Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10 |
| title_fullStr | Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10 |
| title_full_unstemmed | Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10 |
| title_short | Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10 |
| title_sort | effect of drying temperature on sensory quality flavor components and bioactivity of lichuan black tea processed by echa no 10 |
| topic | congou black tea drying sensory evaluation aroma components antioxidant property enzyme activity |
| url | https://www.mdpi.com/1420-3049/30/2/361 |
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