Quality Characteristics of a Pickled Tea Processed by Submerged Fermentation

Figures & data

TABLE 1 The sensory quality of pickled tea during submerged fermentation

Day of fermentation time	Color	Scent	Texture	Taste	Score
1	Green	Tea scent, little grassy odor	Hard	Strong bitter and astringent	45 ± 2.94Ee
3	Yellow-green	Tea scent, little grassy odor, weak sour	Hard	Much bitter and astringent, little sour	68 ± 2.49Dd
5	Yellow-green	Weak tea scent, odor, sour, weak ester aroma	Slightly soft	Little bitter and astringent, obvious sour	77 ± 3.40Cc
7	Dark yellow-green	Weak tea scent, sour, ester aroma	Soft	Slightly bitter, sour	89 ± 1.63Aa
9	Dark yellow-green	Weak tea scent, sour, ester aroma	Soft	Slightly bitter, sour	83 ± 2.05Bb
11	Dark yellow	Weak tea scent, much sour, ester aroma	Soft	Slightly bitter, much sour	81 ± 2.62Bb

a, b: p < 0.05;

A, B: p < 0.01;

All data are expressed as mean ± standard deviation (SD) of three replicates.

FIGURE 1 The pH value and chemical components of pickled tea during submerged fermentation (g/kg).

TABLE 2 Tea pigments and soluble protein in pickled tea (g/kg)

Samples	TRs	TFs	TBs	Soluble protein
CK	0.36 ± 0.02Bb	26.64 ± 0.48a	15.23 ± 0.39Aa	33.47 ± 0.28Aa
DFAC	0.99 ± 0.14Aa	22.43 ± 1.62b	10.37 ± 0.64Bb	19.46 ± 0.03Bb
Percentage change (%)	+175.00	–15.80	–31.91	–41.86

a, b: p < 0.05;

A, B: p < 0.01;

All data are expressed as mean ± standard deviation (SD) of three replicates;

CK, the sample fermented for 0 days; pickled tea, the sample fermented for 7 days.

FIGURE 2 The FAA composition in pickled tea (g/kg). CK, the sample fermented for 0 days; pickled tea, the sample fermented for 7 days.

FIGURE 3 The catechins in pickled tea (g/kg). CK, the sample fermented for 0 days; pickled tea, the sample fermented for 7 days.

FIGURE 4 The figures of pickled tea’s volatile components analyzed by GC–MS. A, CK (fermented for 0 days); B, pickled tea (fermented for 7 days).

FIGURE 5 The types and percentage of volatile compounds in pickled tea. CK, the sample fermented for 0 days; pickled tea, the sample fermented for 7 days.