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: http://dx.doi.org/10.4236/oalib.1106323.
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.
https://doi.org/10.2478/fhort-2019-0022
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.
https://doi.org/10.1038/sj.ejcn.1602489
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.
https://doi.org/10.1016/j.foodchem.2007.03.071
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. https://doi.org/10.2174/1381612824666180810160321
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. https://doi.org/10.1016/S0308-8146(97)00035-6
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.
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. https://doi.org/10.1038/srep10117
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.
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.
https://doi.org/10.7235/hort.2015.14042
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. https://doi.org/10.1039/C8AY00731D
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.
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. https://doi.org/10.1055/s-0031-1273601
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. https://doi.org/10.1021/jf1005148