Process Optimization and Quality Components Analysis of γ-Aminobutyric Acid Pickled Tea

Area of Science:

• Food Science and Technology
• Agricultural Science
• Biochemistry

Background:

• Pickled tea, a fermented tea, is popular in Southeast Asia and China.
• Gamma-aminobutyric acid (GABA) is a bioactive compound produced under anaerobic conditions.
• Optimizing pickled tea processing can increase GABA content, but precise parameters are unknown.

Purpose of the Study:

• To identify optimal processing parameters for producing GABA-rich pickled tea.
• To evaluate different Camellia sinensis cultivars for GABA production.
• To provide a scientific basis for high-GABA pickled tea production.

Main Methods:

• Single-factor and orthogonal experiments were used to optimize processing parameters.
• Four Camellia sinensis cultivars were tested for GABA content.
• GABA, tea polyphenols, and sensory evaluations were analyzed.

Main Results:

• Camellia sinensis 'MabianLv No. 1' showed the highest initial GABA content (2.61 mg·g⁻¹).
• Optimal parameters included 8h vacuum, 20 min rolling, 20 min spreading, and 20 days anaerobic fermentation.
• The optimized pickled tea had 2.53 mg·g⁻¹ GABA and superior sensory qualities.

Conclusions:

• The identified processing parameters are optimal for producing high-GABA pickled tea.
• This research provides a scientific foundation for the commercial production of GABA-rich pickled tea.
• Further studies can explore the bioactivity and applications of this optimized pickled tea.