Effect of different drying temperature settings on the color characteristics of Tencha
Color is critical factor in the commercialization of Matcha. In this study, sensory evaluation, color difference analysis, as well as targeted and non-targeted analyses were employed to investigate the impact of different drying temperature settings on the color characteristics of Tencha. The findin...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008514 |
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| _version_ | 1846125223221395456 |
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| author | Ya-Lin Mao Jie-Qiong Wang Fang Wang Qing-Qing Cao Jun-Feng Yin Yong-Quan Xu |
| author_facet | Ya-Lin Mao Jie-Qiong Wang Fang Wang Qing-Qing Cao Jun-Feng Yin Yong-Quan Xu |
| author_sort | Ya-Lin Mao |
| collection | DOAJ |
| description | Color is critical factor in the commercialization of Matcha. In this study, sensory evaluation, color difference analysis, as well as targeted and non-targeted analyses were employed to investigate the impact of different drying temperature settings on the color characteristics of Tencha. The findings revealed that compared to a single drying temperature setting, a two-stage or multi-stage drying process more effectively preserved the color quality of Tencha. Specifically, a setting involving an initial period of high-temperature drying followed by low-temperature drying (samples T_6, T_7, T_10, and T_13) resulted in superior tea color quality, characterized by higher chlorophyll content and lower levels of lutein and β-carotene. Chemometric analysis identified chlorophylls and their derivatives (chlorophyll a/b, pheophytin a/b, pyropheophytin a/b) as the key factors influencing Tencha's color. These results can provide valuable insights for optimizing tea processing methods to enhance quality. |
| format | Article |
| id | doaj-art-06ed8be968ff46e09a5daa412c51a0fe |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-06ed8be968ff46e09a5daa412c51a0fe2024-12-13T11:02:00ZengElsevierFood Chemistry: X2590-15752024-12-0124101963Effect of different drying temperature settings on the color characteristics of TenchaYa-Lin Mao0Jie-Qiong Wang1Fang Wang2Qing-Qing Cao3Jun-Feng Yin4Yong-Quan Xu5Modern Agricultural institute, Jiaxing Vocational & Technical College, Jiaxing 314036, China; Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China; Corresponding author.Color is critical factor in the commercialization of Matcha. In this study, sensory evaluation, color difference analysis, as well as targeted and non-targeted analyses were employed to investigate the impact of different drying temperature settings on the color characteristics of Tencha. The findings revealed that compared to a single drying temperature setting, a two-stage or multi-stage drying process more effectively preserved the color quality of Tencha. Specifically, a setting involving an initial period of high-temperature drying followed by low-temperature drying (samples T_6, T_7, T_10, and T_13) resulted in superior tea color quality, characterized by higher chlorophyll content and lower levels of lutein and β-carotene. Chemometric analysis identified chlorophylls and their derivatives (chlorophyll a/b, pheophytin a/b, pyropheophytin a/b) as the key factors influencing Tencha's color. These results can provide valuable insights for optimizing tea processing methods to enhance quality.http://www.sciencedirect.com/science/article/pii/S2590157524008514TenchaDryingTemperaturesColorPigmentsChlorophylls |
| spellingShingle | Ya-Lin Mao Jie-Qiong Wang Fang Wang Qing-Qing Cao Jun-Feng Yin Yong-Quan Xu Effect of different drying temperature settings on the color characteristics of Tencha Food Chemistry: X Tencha Drying Temperatures Color Pigments Chlorophylls |
| title | Effect of different drying temperature settings on the color characteristics of Tencha |
| title_full | Effect of different drying temperature settings on the color characteristics of Tencha |
| title_fullStr | Effect of different drying temperature settings on the color characteristics of Tencha |
| title_full_unstemmed | Effect of different drying temperature settings on the color characteristics of Tencha |
| title_short | Effect of different drying temperature settings on the color characteristics of Tencha |
| title_sort | effect of different drying temperature settings on the color characteristics of tencha |
| topic | Tencha Drying Temperatures Color Pigments Chlorophylls |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008514 |
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