Data · collection · 2016
Quality Characteristics of a Pickled Tea Processed by Submerged Fermentation
Listed in DataCite
There is a traditional pickled tea fermented under anaerobic condition in many Asian countries, but its quality characteristics are still unclear.
Description
The dynamic qualities, chemical components, and volatile components of pickled tea processed by submerged fermentation were investigated. The results showed that the sensory qualities of the pickled tea gradually improved with increasing fermentation time.
Sensory qualities decreased gradually after 7 d of fermentation, and the change was extremely significant ( p < 0.01). Correspondingly, biochemical indicators (except for soluble extract) decreased continuously and significantly ( p < 0.01) within 5–7 d of fermentation, but the decrease was much slower in the later stage. The proper control of fermentation time is a key step for obtaining the desired quality of pickled tea.
Read the rest (2 more)
By submerged fermentation for 7 d, the best sensory quality of pickled tea was obtained: the taste of pickled tea was less bitter and astringent, but certainly acidic; the flavor of pickled tea was sour with sweet and floral tastes; the tea had low caffeine content, high gamma-amino butyric acid content, and high contents of special volatile components, such as hotrienol and 2,6-bis (1,1-dimethylethyl)-4-methyl-phenol.
Results indicated that submerged fermentation is potentially a new method of processing pickled tea to obtain the desired quality. Our results contribute to the understanding of the microbial transformation of tea components under anaerobic conditions.
Links
Where it is published
- Repository landing page tandf.figshare.com/collections/Quality_characteristics_of_a_pickled_tea_processed… ↗
landing page · from DataCite
- DOI doi.org/10.6084/m9.figshare.c.2116631 ↗
DOI / persistent id · from DataCite
Documentation and papers
Catalogue records · 2
- DataCite API api.datacite.org/dois/10.6084/m9.figshare.c.2116631 ↗
metadata API · from DataCite
- DataCite Commons commons.datacite.org/doi.org/10.6084/m9.figshare.c.2116631 ↗
catalogue entry · from DataCite
Topics
- Stated by source
- Sociology
- From keywords
- Biochemistry and cell biology · Social Science · Sociology
Related
- Inverse of has versionQuality characteristics of a pickled tea processed by submerged fermentation
Provenance · 1 source records, 9 field assertions
| Source | Key | Last seen | Raw |
|---|---|---|---|
| DataCite | 10.6084/m9.figshare.c.2116631 | 12 d ago | JSON v1 |
| Field | Assertion | Extractor | Evidence |
|---|---|---|---|
| access_level | source · DataCite | connector:datacite@1.0.0 | /data/attributes/rightsList |
| concepts[field].fos:sociology | source · DataCite | connector:datacite@1.0.0 | |
| concepts[field].local:field:social-science | mapping · DataCite | vocabulary-mapper@1.0.0 | keywords['Sociology'] |
| created_date | source · DataCite | connector:datacite@1.0.0 | |
| description | source · DataCite | connector:datacite@1.0.0 | /data/attributes/descriptions |
| license | source · DataCite | connector:datacite@1.0.0 | /data/attributes/rightsList |
| publication_date | source · DataCite | connector:datacite@1.0.0 | /data/attributes/dates |
| title | source · DataCite | connector:datacite@1.0.0 | /data/attributes/titles/0/title |
| updated_date | source · DataCite | connector:datacite@1.0.0 |