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Processing Technology Innovation in the Beverage Industry and Special Tea’s...
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Processing Technology Innovation in the Beverage Industry and Special Tea’s Mechanism of Flavor Quality Formation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (10 December 2024) | Viewed by 3021

Special Issue Editors

Prof. Dr. Junfeng Yin

E-Mail Website
Guest Editor
Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
Interests: tea biochemistry; tea flavor chemistry; tea processing; tea chemistry; tea biological activity; tea nutritional health components; tea quality control of processing
Special Issues, Collections and Topics in MDPI journals
Dr. Jianyong Zhang

E-Mail Website
Guest Editor
Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
Interests: tea biochemistry; tea flavor chemistry; tea processing; tea chemistry; tea biological activity; tea nutritional health components; tea quality control of processing
Dr. Chun Zou

E-Mail Website
Guest Editor
Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
Interests: tea biochemistry; tea flavor chemistry; tea processing; tea chemistry; tea biological activity; tea nutritional health components; tea quality control of processing

Special Issue Information

Dear Colleagues,

The main product categories of the tea industry include bottled and new-style tea beverages. Tea is the most important raw material in these drinks, and its origin, type, processing technology, and flavor are constantly changing. Innovating tea processing technology and the mechanism of flavor quality formation in special tea are important fields of research for the beverage industry; this Special Issue provides a platform for researchers to present their work on these areas. Specific topics of interest include baking, flavoring, microbial fermentation, cold extraction, ultra-high pressure, or enzyme-assisted extraction technology; metabolomics changes in volatile and non-volatile flavor compounds during processing; the mechanism of taste and aroma formation, etc. We welcome original research papers and reviews that are within this scope and meet the requirements of Foods.

Prof. Dr. Junfeng Yin
Dr. Jianyong Zhang
Dr. Chun Zou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bottled tea beverage
  • new-style tea drinks
  • tea processing technology
  • tea flavor
  • formation mechanism of flavor quality
  • volatile flavor compounds
  • non-volatile flavor compounds

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Published Papers (2 papers)

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Research

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14 pages, 2665 KiB  
Article
Analysis of the Changes in Volatile Components During the Processing of Enshi Yulu Tea
by Anhui Gui, Fei Ye, Jinjin Xue, Shengpeng Wang, Panpan Liu, Xueping Wang, Jing Teng, Lin Feng, Jun Xiang, Pengcheng Zheng and Shiwei Gao
Foods 2024, 13(23), 3968; https://doi.org/10.3390/foods13233968 - 9 Dec 2024
Viewed by 960
Abstract
Volatile constituents are critical to the flavor of tea, but the changes in Enshi Yulu tea during the processing have not been clearly understood. Using headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) techniques, we analyze the aroma components of Enshi [...] Read more.
Volatile constituents are critical to the flavor of tea, but the changes in Enshi Yulu tea during the processing have not been clearly understood. Using headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS) techniques, we analyze the aroma components of Enshi Yulu tea and changes in them during the processing stages. In total, 242 volatile compounds were identified. From fresh leaves to the shaping process in tea production, there are significant decreases in overall aroma substances, followed by increases after drying. Linalool is the dominant aroma component in Enshi Yulu tea, with a proportion of 12.35%, followed by compounds such as geraniol (7.41%), 2,6-dimethyl-5-heptene (6.93%), phenylmethanol (5.98%), isobutyl acetate (4.16%), hexan-1-ol (3.95%), 2-phenylacetaldehyde (3.80%), and oct-1-ene-3-ol (3.34%). The number of differential volatile components varied by production stage, with 20 up- and 139 down-regulated after steaming, 24 down-regulated after rolling, 60 up- and 51 down-regulated after shaping, and 68 up- and 13 down-regulated after drying. Most variation in expression occurred because of steaming, and the least during the rolling stage. PLS-DA analysis revealed significant differences in aroma components throughout processing and the identification of 100 compounds with higher relative contents, with five distinct change trends. Phenylmethanol, phenylacetaldehyde, (2E)-non-2-enal, oct-1-ene-3-ol, and cis-3-hexenyl hexanoate could exert a profound influence on the overall aroma quality of Enshi Yulu tea during processing. The results offer a scientific foundation and valuable insights for understanding the volatile composition of Enshi Yulu tea and its changes during the processing. Full article
(This article belongs to the Special Issue Processing Technology Innovation in the Beverage Industry and Special Tea’s Mechanism of Flavor Quality Formation)
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Review

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27 pages, 1708 KiB  
Review
Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry
by Zhanhui Tang, Liyu Shi, Shuang Liang, Junfeng Yin, Wenjiang Dong, Chun Zou and Yongquan Xu
Foods 2025, 14(1), 79; https://doi.org/10.3390/foods14010079 - 31 Dec 2024
Cited by 1 | Viewed by 1459
Abstract
Tannase, as a type of tannin−degrading enzyme, can catalyze the hydrolysis of ester and depside bonds in gallotannins, thereby releasing gallic acid and glucose. Based on this reaction mechanism, Tannase can effectively improve the problems of bitter taste, weak aroma, and tea cheese [...] Read more.
Tannase, as a type of tannin−degrading enzyme, can catalyze the hydrolysis of ester and depside bonds in gallotannins, thereby releasing gallic acid and glucose. Based on this reaction mechanism, Tannase can effectively improve the problems of bitter taste, weak aroma, and tea cheese in tea infusion, and is therefore widely used in the tea industry. However, due to high production costs, difficulties in purification and recovery, and insufficient understanding of Tannase properties, the large−scale application of Tannase is severely limited. Therefore, the sources of Tannase and the effects of fermentation temperature, pH, stirring speed, time, carbon, and nitrogen sources on the preparation of Tannase are described in this study. The advantages and disadvantages of various methods for measuring Tannase activity and their enzymatic characterization are summarized, and the concentration and purification methods of Tannase are emphasized. Finally, the application of Tannase to reduce the formation of tea precipitate, enhance antioxidant capacity, increase the extraction rate of active ingredients, and improve the flavor of the tea infusion is described. This study systematically reviews the production, characterization, purification, and application of Tannase to provide a reference for further research and application of Tannase. Full article
(This article belongs to the Special Issue Processing Technology Innovation in the Beverage Industry and Special Tea’s Mechanism of Flavor Quality Formation)
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