Multiple responses optimization of instant dark tea production by submerged fermentation using response surface methodology

Abstract

In this study, submerged fermentation mode for preparing instant dark tea production was developed through utilizing industrial low grade green tea as raw material and as fermentation microbe starter. The fermentation parameters (inoculum size, liquid-solid ratio and rotation speed) were optimized by using Box-Behnken design and response surface methodology (RSM) with desirability function, the theabrownins content, redness and turbidity value as responses. The optimal conditions were set as follow: inoculum size of 5.3% (), liquid-solid ratio of 27.78 mL/g, and rotation speed of 182 r/min. The optimized conditions model showed a good correlation between the predicted and experimental values. Further, the optimum product of instant dark was achieved in a 3-L laboratory fermenter, and the main parameters of product were theabrownins content of 140.92 g/kg and redness value of 40.78 and turbidity of 90.98 NTU. Sensory evaluation showed that the instant dark tea infusion approached mellow mouthfeel, an aroma of mint and a good overall acceptance.

Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis

“…These data indicated that A. tubingensis could efficiently utilize TPs and catalyze the transformation from TPs to TFs and TBs, while A. cristatus had a weak ability to catalyze the oxidation of TPs but consumed the highest contents of TPs in IDTs fermented by fungi. Our study showed that the mellow mouthfeel of IDTs would better format with the degradation of TPs and the formation of tea pigments under the action of microorganisms ( Wang Y. et al, 2018 ).…”

Aroma Components Analysis and Origin Differentiation of Black Tea Based on ATD-GC-MS and E-Nose

“…The response surface optimization experiments were based on Wang's method and slightly modified [24]. Based on the single factor experiments, the software design response surface experiment was designed, and the factors and levels are shown in Table 1.…”

Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science

“…Therefore, the production of many famous green teas has certain requirements for varieties. For example, Anji white tea, a green tea produced from the ‘ Baiye1 ’ tea variety, has high umami and low bitterness and astringency because of its high free amino acid content and low polyphenolic content ( Wang, Zhang, Chen, & Jiang, 2020 ; Yan et al, 2017 ). Taiping Houkui tea, produced from ‘ Shidacha ’, has a strong orchid aroma and a mellow flavor ( Zhou et al, 2022 ).…”