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

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  • Miyata Yuji
    Agriculture and Forestry Technical Development Center, Nagasaki Prefectural Tea Laboratory Graduate School of Human Health Science, University of Nagasaki
  • Tanaka Takashi
    Graduate School of Biomedical Sciences, Nagasaki University
  • Tamaya Kei
    Industrial Technology Center of Nagasaki,
  • Matsui Toshiro
    Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Faculty ofAgriculture, Graduate School, Kyushu University
  • Tamaru Shizuka
    Graduate School of Human Health Science, University of Nagasaki
  • Tanaka Kazunari
    Graduate School of Human Health Science, University of Nagasaki

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  • 三番茶葉とビワ葉を混合揉捻した発酵茶の香りに及ぼす火入れ条件の影響
  • サンバン チャバ ト ビワ ヨウ オ コンゴウジュウネンシタ ハッコウチャ ノ カオリ ニ オヨボス ヒイレ ジョウケン ノ エイキョウ

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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 first-crop green tea processing.

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