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Lipids: A noteworthy role in better tea quality

文献类型： 外文期刊

作者： Huang, Fang-Fang 1 ; Yang, Pei-Di 5 ; Bai, Si-Lei 1 ; Liu, Zhong-Hua 1 ; Li, Juan 1 ; Huang, Jian-An 1 ; Xiong, Li-Gui 1 ;

作者机构： 1.Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Hunan, Peoples R China

2.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China

3.Hunan Agr Univ, Coinnovat Ctr Educ, Minist Utilizat Bot Funct Ingredients, Changsha 410128, Hunan, Peoples R China

4.Hunan Agr Univ, Minist Agr & Rural Affairs China, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410128, Hunan, Peoples R China

5.Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Hunan, Peoples R China

关键词： Lipids; Preharvest tea leaves; Postharvest tea leaves; Flavor formation

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 431 卷

页码：

收录情况： SCI

摘要： New shoots from tea plants (Camellia sinensis) are changed into finished tea after the process, which endows the products with a characteristic flavor. Tea quality is reflected in all aspects, from new shoots to the finished tea that are affected by cultivar, cultivation condition, harvest season, manufacturing methods, and quality of fresh tea leaves. Lipids are hydrophobic metabolites connected with tea flavor quality formation. Herein, we emphasize that the lipids composition in preharvest tea leaves is crucial for materials quality and hence tea flavor. The characterization of lipids in preharvest tea leaves provides a reference to obtain better tea quality. Lipids transformation in postharvest stages of tea leaves differs from varieties of tea types, and lipid oxidations functions in the tea flavor formation. A comprehensive overview of the lipids in tea leaves of preharvest and postharvest stages is necessary to improve tea quality.

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