Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea
文献类型： 外文期刊
作者： Shi, Jiang 1 ; Wu, Wenliang 1 ; Zhang, Yongcheng 1 ; Baldermann, Susanne 3 ; Peng, Qunhua 1 ; Wang, Jiatong 1 ; Xu, Lili 1 ; Yang, Gaozhong 1 ; Fu, Jianyu 1 ; Lv, Haipeng 1 ; Lin, Zhi 1 ;
作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resource Utilizat, Minist Agr, Hangzhou 310008, Peoples R China
2.Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Hunan, Peoples R China
3.Univ Bayreuth, Fac Life Sci Food Nutr, Food Metabolome, Kulmbach, Germany
4.Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China
5.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China
关键词： Purple colouration; Carotenoids; Tea manufacturing; Green tea; Carotenoid-derive aroma
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2023 年 173 卷
页码：
收录情况： SCI
摘要： Carotenoids differentiate among tea cultivars and play role in contributing aroma flavor and colour appearance in tea products. In this study, 3 carotenes and 16 xanthophylls were accurately quantified of 0.79-1.56 x 103 mu g g-1 in 15 tea cultivars possessing leaves of different colours. Lutein and 0-carotene accounted for >80% of total carotenoids. Single carotenoid accumulation patterns and their correlations with chlorophylls and primary metabolites (amino acids, alkaloids, and saccharides) were elucidated. Tea processing (withering, 'kill-green,' fermentation, and drying processes) decreased tea carotenoids by >65%, promoting volatile apocarotenoid production. In total, 25 crucial carotenoid-derived aroma compounds were detected in green, white, and black teas prepared from purple shoots. Additionally, alpha/0-ionone and their derivates, and dihydroactinidiolide accounted for >50% of total volatiles and therefore explained the fruity aroma in purple tea products. A comprehensive integrative analysis of sensory attributes and volatile and carotenoid precursor dynamics clearly revealed patterns of tea carotenoid accumulation and degradation contribution to tea aroma.
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