DOAJ Open Access 2025

An Efficient and Safe Rapid Aging Technology for Tea: UV-C Irradiation Enhances the Taste and Aroma of Fresh Pu’er Raw Tea Toward a Naturally Aged Profile

Xinghai Zhang Xinyu Feng Yani Pan Hanfei Wuzeng Xinxin Wang +6 lainnya

Abstrak

Pu’er raw tea, a representative tea with a positive correlation between quality and storage time, has a unique aging process. It can not only reduce the heavy astringent taste of newly produced tea, but also has a complex and fragrant aging aroma. However, the extremely slow natural aging process often takes years or even decades for quality transformation, along with the risk of termite infestation, odor absorption, etc. This study found that UV-C irradiation could significantly accelerate the aging process of tea. It enhanced the richness of the aroma, while reducing astringency and creating a smoother and mellower taste. The results of substances analysis revealed an increase in key aroma compounds such as alcohols, aldehydes and terpenes, and a decrease in catechin and caffeine with UV-C irradiation, which is consistent with the natural aging trend. An efficient and safe rapid aging technology of Pu’er raw tea has been successfully established.

Topik & Kata Kunci

Botany

Penulis (11)

Xinghai Zhang

Xinyu Feng

Yani Pan

Hanfei Wuzeng

Xinxin Wang

Anran Yan

Lin Xiang

Yaping Lin

Ping Chen

Qiang Chu

Liping Liu

Format Sitasi

APA MLA BibTeX

Zhang, X., Feng, X., Pan, Y., Wuzeng, H., Wang, X., Yan, A. et al. (2025). An Efficient and Safe Rapid Aging Technology for Tea: UV-C Irradiation Enhances the Taste and Aroma of Fresh Pu’er Raw Tea Toward a Naturally Aged Profile. https://doi.org/10.3390/plants14121851

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Informasi Jurnal

Tahun Terbit: 2025
Sumber Database: DOAJ
DOI: 10.3390/plants14121851
Akses: Open Access ✓