Abstract
Catechins are the key substances that endow green tea with a bitter and astringent taste,and the changes in their structures and content have an important effect on the flavor quality of green tea.By collating the current research results related to catechins,this paper summarizes the changes of catechins during the main processing steps including withering,de-enzyming,rolling,and drying of green tea,and explores the main mechanisms of changes in catechins during processing and their effects on the bitterness and astringency of green tea.
Publication Date
7-11-2025
First Page
219
Last Page
225
DOI
10.13652/j.spjx.1003.5788.2024.81190
Recommended Citation
Fangzheng, YUAN; Yu, WEI; Fengling, LI; Xuehui, DU; Haichuan, SHI; and Aiying, GAO
(2025)
"Research progress in the effects of processing techniques on catechins in green tea,"
Food and Machinery: Vol. 41:
Iss.
7, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2024.81190
Available at:
https://www.ifoodmm.cn/journal/vol41/iss7/28
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