Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract
The gallated catechin content in Wuyi Rock Tea is higher in the summer, leading to a more bitter and less desirable taste. Here, tannase, tyrosinase, and laccase were used to treat summer Rougui Wuyi Rock Tea extracts. The effects of single and combined enzymes on the taste of the tea extracts and t...
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2024-12-01
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| author | Zixuan Wang Bo Yang Peng Zhou Guang Yang Zhijun Zhao |
| author_facet | Zixuan Wang Bo Yang Peng Zhou Guang Yang Zhijun Zhao |
| author_sort | Zixuan Wang |
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| description | The gallated catechin content in Wuyi Rock Tea is higher in the summer, leading to a more bitter and less desirable taste. Here, tannase, tyrosinase, and laccase were used to treat summer Rougui Wuyi Rock Tea extracts. The effects of single and combined enzymes on the taste of the tea extracts and their mechanisms of action were analyzed. Compared with the no-enzyme-treated sample, the sensory score results showed that tannase was the most effective, increasing the bitterness and astringency scores by 113.9% and 255.3%, respectively. Among the combined enzyme treatments, the samples treated with tannase and tyrosinase yielded the best sensory scores, with bitterness and astringency scores increasing by 141.2% and 289.0%, respectively. Data obtained using an electronic tongue confirmed the role of these enzymes, showing that, in addition to bitterness and astringency, enzyme treatment also influenced the bitterness aftertaste and astringency aftertaste, as well as its sourness and sweetness. Further product analysis revealed that tannase hydrolyzes the ester bonds on the gallacyl groups in gallated catechins, converting them to non-gallated catechins, while tyrosinase and laccase oxidize the phenolic hydroxyl groups on catechins to form o-quinone, leading to the production of theaflavins and improved tea quality. This study presents an effective approach to improving the quality of summer tea using biological enzymes. |
| format | Article |
| id | doaj-art-4d413968c3654edd8ac36639cd04ac9c |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-4d413968c3654edd8ac36639cd04ac9c2025-01-10T13:15:11ZengMDPI AGApplied Sciences2076-34172024-12-0115133010.3390/app15010330Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea ExtractZixuan Wang0Bo Yang1Peng Zhou2Guang Yang3Zhijun Zhao4School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaLab of Biorefinery, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201210, ChinaThe gallated catechin content in Wuyi Rock Tea is higher in the summer, leading to a more bitter and less desirable taste. Here, tannase, tyrosinase, and laccase were used to treat summer Rougui Wuyi Rock Tea extracts. The effects of single and combined enzymes on the taste of the tea extracts and their mechanisms of action were analyzed. Compared with the no-enzyme-treated sample, the sensory score results showed that tannase was the most effective, increasing the bitterness and astringency scores by 113.9% and 255.3%, respectively. Among the combined enzyme treatments, the samples treated with tannase and tyrosinase yielded the best sensory scores, with bitterness and astringency scores increasing by 141.2% and 289.0%, respectively. Data obtained using an electronic tongue confirmed the role of these enzymes, showing that, in addition to bitterness and astringency, enzyme treatment also influenced the bitterness aftertaste and astringency aftertaste, as well as its sourness and sweetness. Further product analysis revealed that tannase hydrolyzes the ester bonds on the gallacyl groups in gallated catechins, converting them to non-gallated catechins, while tyrosinase and laccase oxidize the phenolic hydroxyl groups on catechins to form o-quinone, leading to the production of theaflavins and improved tea quality. This study presents an effective approach to improving the quality of summer tea using biological enzymes.https://www.mdpi.com/2076-3417/15/1/330Rougui Wuyi Rock teatannasecatechinstheaflavinstea creamelectronic tongue |
| spellingShingle | Zixuan Wang Bo Yang Peng Zhou Guang Yang Zhijun Zhao Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract Applied Sciences Rougui Wuyi Rock tea tannase catechins theaflavins tea cream electronic tongue |
| title | Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract |
| title_full | Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract |
| title_fullStr | Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract |
| title_full_unstemmed | Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract |
| title_short | Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract |
| title_sort | study on the effects and mechanisms of action of biological enzymes on the quality of summer rock tea extract |
| topic | Rougui Wuyi Rock tea tannase catechins theaflavins tea cream electronic tongue |
| url | https://www.mdpi.com/2076-3417/15/1/330 |
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