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Withering: Loss of moisture, increase in cell membrane permeability, initiation of polyphenol oxidase/ peroxidase activity, breakdown of chlorophylls, breakdown of proteins releasing amino acids, degradation of carbohydrates, increase in caffeine and inorganic phosphate contents and the development of flavour volatiles. Rolling: Enhanced levels of polyphenols oxidase/Peroxidase activity, production of flavour compounds and degradation of chlorophylls. Fermentation: Polyphenols are oxidized and then condensed to form theaflavins, thearubigins etc.; chlorophylls are degraded and some of flavour components are produced from lipids, amino acids, carotenoids and terpenoids. Drying: Loss of moisture, inactivation of enzymes, loss of soluble solids, development/loss of some flavour components and phaeophytin produced from chlorophylls. |