Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea

• DOI: 10.1016/j.fochx.2023.100844
• Publication Date: 2023-08-19T08:11:07Z
• Authors: Yaya Yu; Xizhe Zhu; Wen Ouyang; Ming Chen; Yongwen Jiang; Jinjin Wang; Jinjie Hua; Haibo Yuan
• Keywords: Astringent; Sweetness; Mouthfeel

Despite the importance of fixation in determining green tea quality, its role reducing bitter and astringent taste this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air-steam triple-coupled (ERHSF) device was developed, operating parameters were optimized (steam volume: 20 kg/h; hot-air temperature: 90 °C; blower speed: 1200 r/min). Compared with conventional treated samples, ratio polyphenols to free amino acids ester-catechins simple-catechins ERHSF-treated samples reduced by 11.0% 3.2%, bitterness astringency tea; acids, soluble sugars, chlorophyll contents significantly increased, enhancing freshness, sweetness, greenness; color indexes, such as L/L* value brightness -a/-a* greenness, also improved, had highest sensory scores. These results provided theoretical support technical guidance for precise quality improvement summer-autumn tea.