Effects of the firing process on sensory testing and aromatic compounds of a mixed fermented tea product obtained by kneading third-crop green tea and loquat leaves

Yuji Miyata, Takashi Tanaka, Kei Tamaya, Toshiro Matsui, Shizuka Tamaru, Kazunari Tanaka

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

We kneaded third-crop green tea and loquat leaves and prepared them by a firing process in order to manufacture a new fermented tea mix. Sensory testing was carried out and aromatic compounds were measured during the firing stage in order to investigate the effects of temperature and time on the tea product. The firing process did not alter the contents of the major aromatic chemicals in the tea mix. On the other hand, levels of (E,E)-2, 4-heptadienal, an unfavorable aromatic chemical found in low-grade tea leaves, decreased with increases in both temperature and time. Aromatic compounds increased only when firing was carried out at higher temperatures and for longer periods. The firing process does not typically enhance favorable flavors of third-crop teas. However, this study demonstrated that firing can enhance heat-induced aromatic compounds, thereby making it suitable for firstcrop green tea processing.

Original languageEnglish
Pages (from-to)110-116
Number of pages7
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume60
Issue number2
DOIs
Publication statusPublished - 2013

All Science Journal Classification (ASJC) codes

  • Food Science

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