Journal of Tea Science Research, 2024, Vol.14, No.5, 249-261 http://hortherbpublisher.com/index.php/jtsr 249 Feature Review Open Access Optimizing Fermentation Conditions: Impact on Tea Flavor and Quality SuXu1,3, Honglin Wang1, Yichen Zhao1,2 1 Plant Conservation & Breeding Technology Center, Guizhou Key Laboratory of Agricultural Biotechnology, Guizhou Academy of Agricultural Sciences, Guiyang, 550006, Guizhou, China 2 Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Tea Sciences, Guizhou University, Guiyang, 550025, Guizhou, China 3 College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual- Food Homologous Resources, Guiyang University, Guiyang, 550005, Guizhou, China Corresponding author: yczhao@gzu.edu.cn Journal of Tea Science Research, 2024, Vol.14, No.5 doi: 10.5376/jtsr.2024.14.0023 Received: 10 Jul., 2024 Accepted: 21 Aug., 2024 Published: 08 Sep., 2024 Copyright © 2024 Xu et al., This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Xu S., Wang H.L., and Zhao Y.C., 2024, Optimizing fermentation conditions: impact on tea flavor and quality, Journal of Tea Science Research, 14(5): 249-261 (doi: 10.5376/jtsr.2024.14.0023) Abstract Tea fermentation is a crucial process that affects the flavor and quality of tea. This study investigated the biochemical changes occurring during tea fermentation, focusing on the roles of key compounds and enzymes. It also examined the influence of factors such as temperature, humidity, and fermentation time on these chemical transformations. Sensory evaluations were conducted to determine the impact on aroma and taste, and analyses of physical properties, chemical composition, and consumer preferences were performed to assess tea quality. Case studies of black tea, green tea, and oolong tea highlighted optimized fermentation practices and innovations in specialty tea production. The study also discussed advancements in technology, such as modern equipment, microbiome applications, and automation, addressing challenges related to raw material variability, the integration of traditional methods with modern innovations, and regulatory issues. Future research directions propose emerging trends, including the integration of artificial intelligence and data analysis, as well as personalized fermentation processes. This study provides comprehensive insights and recommendations for optimizing tea fermentation to enhance flavor and quality. Keywords Tea fermentation; Flavor compounds; Enzymatic activity; Sensory evaluation; Fermentation optimization 1 Introduction Tea fermentation is a critical process in the production of various types of tea, particularly black and oolong teas. This biochemical process involves the oxidation of tea leaves, catalyzed by naturally occurring enzymes, which leads to the development of the tea's characteristic flavor, color, and aroma. During fermentation, polyphenolic compounds in the tea leaves are oxidized, resulting in the formation of theaflavins and thearubigins, which contribute to the tea's taste and color profile (Huang et al., 2021; Josephine et al., 2023). The duration and conditions of fermentation, such as temperature and humidity, play a significant role in determining the final quality of the tea (Josephine et al., 2023). Fermentation is essential in tea production as it directly influences the sensory attributes and chemical composition of the final product. The process enhances the flavor complexity and reduces the bitterness and astringency of the tea, making it more palatable (Huang et al., 2021). Additionally, fermentation can increase the antioxidant properties of tea, which are beneficial for health. For instance, the fermentation of cherry leaf kombucha tea has been shown to enhance its antioxidant activity, phenolic content, and vitamin C levels, thereby improving its overall quality (Josephine et al., 2023). The optimization of fermentation conditions is crucial for producing high-quality tea with desirable organoleptic properties and health benefits. This study investigated the impact of different fermentation times and conditions on the chemical and sensory characteristics of tea, aiming to optimize fermentation conditions to enhance tea flavor and quality. By systematically analyzing the effects of these variables, the study sought to determine the optimal fermentation parameters to maximize the tea's taste, aroma, and health benefits. Additionally, the research explored the
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