EFFECTS OF BACTERIAL STRAINS ON SENSORY QUALITY OF PU-ERH TEA IN AN IMPROVED PILE-FERMENTATION PROCESS

摘要: ABSTRACT The aim of this study was to evaluate the sensory quality differences between microbe-inoculated and noninoculated tea infusions. Fifteen strains isolate from samples 15-year Ta-Huang-In 25-year Ta-Hon-In Pu-erh were inoculated into leaves then an improved pile-fermentation process under 60–70% relative humidity at 37C for 42 days commenced. The results showed that there significant effects on infusion mustiness, floral aroma, caramelness, sweetness, grassiness, fullness sweet aftertaste. evaluation odor, flavor aftertaste infusions with R8, R9, R15, Y11 Y21 achieved higher scores than blank. Thus, these governed better performance in overall acceptability infusion. This also demonstrated principal component analysis score plot. Furthermore, color similar commercial product. By indicated way using isolated microbe shortened fermentation time (6 weeks), may be same as old tea. PRACTICAL APPLICATIONS In report, we studied microbes (i.e., aftertaste) non-inoculated process. study, inoculating sample tea. What is crucial isolation useful a remarkable action improving tea-leaf research developed herein could effectively reduce suitably applied field technology large-scale purposes.