Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas

文献类型： 外文期刊

第一作者： Zhang, Yongcheng

作者： Zhang, Yongcheng;Yan, Kangni;Peng, Qunhua;Zhu, Yin;Dai, Weidong;Fu, Jianyu;Lv, Haipeng;Lin, Zhi;Shi, Jiang;Baldermann, Susanne;Feng, Shan;Simal-Gandara, Jesus

作者机构：

关键词： Strip/needle green tea; Pigment derivates; Flavonoids; Carotenoids; Maillard products

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2024 年 175 卷

页码：

收录情况： SCI

摘要： Strip/needle green teas (SGT/NGT) processed using innovative technologies are in high demand; however, mechanisms behind their color and flavor have not been comprehensively studied. We aimed to reveal the dynamics of major pigmented components (carotenoids, lipids, flavonoids, and Maillard products) and their contributions to the flavor of green teas. The total content of flavonoids in SGT and NGT were 255 +/- 4.51 and 201 +/- 3.91 mg center dot g(-1), respectively; these values are slightly lower than that in fresh leaves (FLs), resulting in a fresh and sweet aftertaste. In average, carotene content in SGT/NGT (24.8 mu g center dot g(-1)) was higher than in FL (17.4 mu g center dot g(-1)), whilst xanthophyll content (603 mu g center dot g(-1)) decreased to one-half of that in FL (310 mu g center dot g(-1)). Among the 218 primary metabolites, glutamine, glutamic acid, and arginine were found to accumulate and were dominate contributors for the umami and sweet taste. Notably, more than 96 volatiles were screened and revealed their correlations with carotenoids, lipids, and amino acids. Overall, the synergism between pigments and their non-enzymatic derivates' contribution to GT characterized flavor was illustrated.

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