Effect of Ultra-high Pressure Treatment on Sensory Quality and Main Chemical Components of CTC (Crush,Tear and Curl) Black Tea

Abstract

Abstract: CTC black tea was procuded by following process: fresh tea leaves → urtra-high pressure processing (UHPP) (550 MPa for 10 min) → withering sealedly at room temperature for 4 h → cutting → fermenting for 30 min → drying. It was found that the urtra-high pressure processing can obviously improve the aroma of CTC black tea, in which the contents of alcohols, esters and aldehydes increase, but the content of some alkanes decreases. Compared with the control, the 550- MPa pressure processing for 5 min can increase the contents of theaflavins, free amino acids and water extracts in CTC black tea by 20.43%, 24.03% and 8.70% respectively, but decrease the content of thearubigins in CTC black tea by 10.09%.

Key words: ultrahigh pressure, tea, theaflavins, amino acids, aroma

TAN Jun-Feng, GUO Li, 吕Hai-Peng , PENG Qun-Hua, SHAO Qing, LIN Zhi. Effect of Ultra-high Pressure Treatment on Sensory Quality and Main Chemical Components of CTC (Crush,Tear and Curl) Black Tea[J]. FOOD SCIENCE, 2008, 29(9): 87-91.

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Effect of Ultra-high Pressure Treatment on Sensory Quality and Main Chemical Components of CTC (Crush,Tear and Curl) Black Tea

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