MUMBAI, India, Aug. 10 -- Intellectual Property India has published a patent application (202611073819 A) filed by Noida Institute Of Engineering And Technology Niet on June 14, 2026, for Sequential Multi-Enzyme Fermentation Process For Enhanced Black Tea Flavor And Aroma Modulation.
Inventors include Dr. Asad Amir; and Dr. Dolly Sharma.
The application for the patent was published on July 31, 2026, under issue no. 31/2026.
Abstract: The present invention discloses a process for enhancing the flavor quality of black tea during fermentation by staged sequential application of papain, beta-glucosidase, and laccase. The invention provides a papain plus beta-glucosidase dual-channel combination operating on protein and glycoside substrate pools simultaneously; a papain plus laccase dual-channel combination exploiting amino-quinone coupling for honey and malty volatile generation with theaflavin enrichment; and a papain plus beta-glucosidase plus laccase triple-channel combination engaging oxidative, glycolytic, and proteolytic channels concurrently. The triple combination achieves 14-fold elevation of Myricetin-3-O-arabinoside, 13-fold elevation of Vitexin-7-O-glucoside, theaflavin content of 0.62 percent, free amino acid content of 4.18 percent, and over 2-fold elevation of floral volatile OAVs including linalool and geraniol, with an overall sensory score of 93.5. The process is applicable to Indian tea cultivars including Assam, Darjeeling, and Nilgiri varieties across orthodox and CTC methods.
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