Crude Enzymatic Solution of Strawberry Promotes Fermentation and Improves the Physicochemical Quality of Autumn Black Tea
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Abstract:
In order to improve the quality of autumn black tea, a crude enzymatic solution of strawberry was used to promote the black tea fermentation, and the sensory quality, taste characteristics, main chemical components and aroma compositions of the obtained black teas were investigated for comparison. The results of sensory evaluation and electronic tongue evaluation showed that adding the crude enzymatic solution of strawberry promoted the fermentation process, and alleviated the bitterness and astringency and improved the aroma quality of the autumn black tea. Analysis of quality and aroma components revealed that the addition of the crude enzymatic solution of strawberry had a greater influence on the contents of tea polyphenols, soluble sugars, catechins, amino acids and aroma components. Compared with the control, the tea polyphenol content decreased significantly in black tea at a crude enzymatic solution-to-rolled leave mass ratio of 10% (CM3), among which the contents of C, ECG and EGCG were reduced by 30.92%, 27.34% and 17.87%, respectively, while the contents of soluble sugars and theaflavins in black tea increased by 18.70% and 15.93%, respectively. Among the aroma compositions, the contents of dehydrolinalool and nerolidol increased by 58.79%, 61.67%, respectively, and the contents of linalool, nerol, phenylacetaldehyde and beta-pinene also reached the highest level for the treatment. These aroma components increased greatly the black tea aroma. In addition, the CM3-treated black tea exhibited the strongest DPPH free radical scavenging activity (IC50=85.01±0.85 μg/mL). In conclusion, the addition of the crude enzymatic solution of strawberry promoted the fermentation of black tea, alleviated the bitter taste and astringency, and improved the aroma quality of autumn black tea. Moreover, the addition ratio for crude enzymatic solution and tea leave at 10% led to the greatest quality improvement and an increase in the antioxidant activity of black tea. Key words:
