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Article Abstract
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 -carotene. Chemometric analysis identified chlorophylls and their derivatives (chlorophyll /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.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11584762 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101963 | DOI Listing |
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