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.
- 相关文献
作者其他论文 更多>>
-
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
作者：Yin, Xia;Xiao, Yangbo;Wu, Wenliang;Huang, Jing;Liu, Shujuan;Zhang, Shuguang;Wang, Kuofei
关键词：Hunan black tea; Shaking; GC -O; Aroma recombination; Floral aroma compounds
-
Fuzhuan brick tea ameliorates hepatic steatosis and steatohepatitis through gut microbiota-derived aryl hydrocarbon receptor ligands in high-fat diet-induced obese mice
作者：Liu, Dongmin;Wang, Siyu;Liu, Yaqing;Liu, Dongmin;Luo, Yong;Wen, Beibei;Wu, Wenliang;Huang, Jianan;Liu, Zhonghua;Luo, Yong;Wen, Beibei;Huang, Jianan;Liu, Zhonghua;Wu, Wenliang;Zeng, Hongliang
关键词：
-
Investigating the antidepressant effect of Ziyan green tea on chronic unpredictable mild stress mice through fecal metabolomics
作者：Jia, Wenbao;Tang, Qian;Zou, Yao;Xu, Wei;Jia, Wenbao;Wu, Wenliang;Yang, Yang
关键词：Ziyan green tea; CUMS; depression-like behaviors; neurochemical factors; pro-inflammatory factors; gut microbiota; fecal metabolites
-
Comprehensive metabolic analyses provide new insights into primary and secondary metabolites in different tissues of Jianghua Kucha tea (Camellia sinensis var. assamica cv. Jianghua)
作者：Wu, Wenliang;Shi, Jiang;Jin, Jiqiang;Dai, Weidong;Lin, Zhi;Wu, Wenliang;Liu, Zhen;Zhang, Shuguang;Yuan, Yong;Chen, Zhida
关键词：Jianghua Kucha; leaf position; metabolomics; primary metabolites; secondary metabolites
-
Special tea products featuring functional components: Health benefits and processing strategies
作者：Yang, Gaozhong;Shi, Jiang;Zhou, Mengxue;Zhu, Yin;You, Qiushuang;Lin, Zhi;Lv, Haipeng;Yang, Gaozhong;You, Qiushuang;Meng, Qing;Xu, Ping;Wu, Wenliang
关键词：Camellia sinensis; flavor quality; functional ingredients; health functions; processing techniques
-
Nontargeted and targeted metabolomics analysis provides novel insight into nonvolatile metabolites in Jianghua Kucha tea germplasm (Camellia sinensis var. Assamica cv. Jianghua)
作者：Wu, Wenliang;Peng, Jiakun;Lv, Haipeng;Shi, Jiang;Chen, Dan;Dai, Weidong;Lin, Zhi;Wu, Wenliang;Zhang, Shuguang;Liu, Zhen;Duan, Jihua;Lu, Meiling
关键词：Jianghua Kucha; Metabolomics; Nonvolatile metabolites; Theacrine; LC-MS
-
Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis
作者：Yin, Xia;Huang, Jian'an;Huang, Jing;Wu, Wenliang;Tong, Tong;Liu, Shujuan;Zhou, Lingyun;Zhang, Shuguang;Liu, Zhonghua
关键词：Hunan black tea; Characteristic aromatic compounds; HS-SPME/GC-MS; OAV; Multivariate analysis
