Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea

Shi, Jiang; Wu, Wenliang; Zhang, Yongcheng; Peng, Qunhua; Wang, Jiatong; Xu, Lili; Yang, Gaozhong; Fu, Jianyu; Lv, Haipeng; Lin, Zhi; Wu, Wenliang; Baldermann, Susanne; Wang, Jiatong; Xu, Lili; Yang, Gaozhong; Lv, Haipeng; Lin, Zhi; SCI

机构： Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resource Utilizat, Minist Agr, Hangzhou 310008, Peoples R China; Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Hunan, Peoples R China; Univ Bayreuth, Fac Life Sci Food Nutr, Food Metabolome, Kulmbach, Germany; Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China; Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY年份：2023

关键词： Purple colouration; Carotenoids; Tea manufacturing; Green tea; Carotenoid-derive aroma