All Title Author
Keywords Abstract

Publish in OALib Journal
ISSN: 2333-9721
APC: Only $99


Optimization of Fermentation Process Enhancing Quality of Dandelion Black Tea on the Functional Components, Activity and Sensory Quality

DOI: 10.4236/oalib.1106323, PP. 1-11

Subject Areas: Food Science & Technology, Biotechnology

Keywords: Dandelion Black Tea, Fermentation Process, Biochemical Composition, Aroma Components, Antioxidant Activity

Full-Text   Cite this paper   Add to My Lib


The fermentation technology of dandelion black tea was optimized by Box-Behnken response surface method. Combined with sensory evaluation and biochemical analysis, the effects of fermentation conditions such as temperature, time and humidity on the functional components, sensory quality and antioxidant function of dandelion black tea were evaluated. Results showed that under the conditions of fermentation temperature of 25°C, humidity of 80% and time of 15 h, functional properties of dandelion black tea were the highest, of which, chlorogenic acid was 1.53 mg/g, water extracts of tea were 32.59%, tea polyphenol was 1.535%, DPPH radical scavenging rate was 95.9%, and tea soup had good sensory quality, orange and mellow taste. Various volatile flavor components among different fermentation treatments with the maximum difference of 45.3% were found, including 17 alcohols, 14 aldehydes, 12 ketones, 6 esters, 6 organic acids, 5 sulfur compounds, indicating that optimized fermentation process could change the types and quantity of volatile compounds, thus affecting sensory quality of dandelion black tea. This study could provide a reference for the development of high-quality functional dandelion black tea.

Cite this paper

Ning, Y. , Wu, Z. , Li, Z. , Meng, R. , Xue, Z. , Wang, X. , Lu, X. and Zhang, X. (2020). Optimization of Fermentation Process Enhancing Quality of Dandelion Black Tea on the Functional Components, Activity and Sensory Quality. Open Access Library Journal, 7, e6323. doi:


[1]  Wu, Z., Xue, Z., Li, H., Zhang, X., Wang, X. and Lu, X. (2019) Cultivation of Dandelion (Taraxacum erythropodium) on Coastal Saline Land Based on the Control of Salinity and Fertilizer. Folia Horticulturae, 31, 277-284.
[2]  Gardner, E.J., Ruxton, C.H.S. and Leeds, A.R. (2007) Black Tea—Helpful or Harmful? A Review of the Evidence. European Journal of Clinical Nutrition, 61, 3-18.
[3]  Rawat, R., Gulati, A., Kiran Babu, G.D., Acharya, R., Kaul, V.K. and Singh, B. (2007) Characterization of Volatile Components of Kangra Orthodox Black Tea by Gas Chromatography-Mass Spectrometry. Food Chemistry, 105, 229-235.
[4]  Sun, B., Wang, W., He, Z., Zhang, M., Kong, F., Sain, M. and Ni, Y. (2018) Improvement of Stability of Tea Polyphenols: A Review. Current Pharmaceutical Design, 24, 3410-3423.
[5]  Tomlins, K.I. and Mashingaidze, A. (1997) Influence of Withering, Including Leaf Handling, on the Manufacturing and Quality of Black Teas—A Review. Food Chemistry, 60, 573-580.
[6]  Kim, M.H., Kim, S.D. and Kim, K.S. (2000) Effect of Salting Conditions on the Fermentation and Quality of Dandelion (Taraxacum platycarpum D.) Kimchi. Korean Journal of Food Science & Technology, 32, 1142-1148.
[7]  Zhao, M., Zhang, D.-L., Su, X.-Q., Duan, S.-M., Wan, J.-Q., Yuan, W.-X., Liu, B.-Y., Ma, Y. and Pan, Y.-H. (2015) An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-State Fermentation of Pu-erh Tea. Scientific Reports, 5, 10117.
[8]  Lin, R., Rong, D., Xu, L. and Univercity, X.H. (2017) Feasibility Study of Green Tea Flavor Identification Based on GC-IMS Technology. Guangdong Chemical Industry, 44, 19-21.
[9]  Chang, M.S. and Kim, G.H. (2015) Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-Cut Burdocks. Korean Journal of Horticultural Science & Technology, 33, 364-374.
[10]  Zareef, M., Chen, Q., Ouyang, Q., Kutsanedzie, F., Hassan, M., Viswadevarayalu, A. and Wang, A. (2018) Prediction of Amino Acids, Caffeine, Theaflavins and Water Extract in Black Tea by FT-NIR Spectroscopy Coupled Chemometrics Algorithms. Analytical Methods, 10, 3023-3031.
[11]  Adnan, M., Ahmad, A., Ahmed, A., Khalid, N. and Ahmed, I. (2013) Chemical Composition and Sensory Evaluation of Tea (Camellia sinensis) Commercialized in Pakistan. Pakistan Journal of Botany, 45, 901-907.
[12]  Rumalla, C.S., Avula, B., Wang, Y.H., Smillie, T.J. and Khan, I.A. (2011) Method Development and Identification of Taraxacum officinale Web. ex Wigg. Leaves and Roots Using HPTLC. Planta Medica, 77, 72.
[13]  Moon, J.-K. and Shibamoto, T. (2010) Formation of Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components: Quinic Acid, Caffeic Acid, and Chlorogenic Acid. Journal of Agricultural and Food Chemistry, 58, 5465-5470.
[14]  Gomez, M.K., Singh, J., Acharya, P., Jayaprakasha, G.K. and Patil, B.S. (2018) Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid-Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale). Journal of Food Science, 83, 1569-1578.


comments powered by Disqus

Contact Us


微信:OALib Journal