Research Article

Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

Table 1

Effect of pH on the concentrations of different chemical components (mg·mL−1) and overall acceptability of fermented juices.

pHOverall acceptability scoreGallic acidCaffeineAmino acidsCatechinsTFsTRs

4.35.73a0.13a0.87a0.62b1.21a0.24a0.92a
4.75.88a0.17b0.88a0.57c1.17a0.21b0.96a
5.16.86b0.17b0.89a0.52d0.91b0.18c1.21b
5.56.51c0.24c0.98b0.66a0.85c0.16d1.42c

a,b,c,dSignificant differences at the level .