Tea aroma retention strategies using tea polysaccharide conjugates: Insights from the yellowing process
文献类型： 外文期刊
第一作者： Xu, Anan
作者： Xu, Anan;Tao, Meng;Tu, Zheng;Wang, Shanshan;Cao, Yanyan;Liu, Zhengquan;Chen, Lin
作者机构：
关键词： Tea aroma; Yellowing treatment; Tea polysaccharide conjugates; Interaction
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 488 卷
页码：
收录情况： SCI
摘要： The quality degradation resulting from tea fragrance dissipation is a critical bottleneck hindering the advancement of the tea industry. This study explored how yellowing treatment influences tea polysaccharide (TPS) conjugates to enhance flavor in a natural and safe manner. The results demonstrated that yellowing treatment substantially increased the yield of TPS and formed structures enriched with phenolics and proteins. SPME-GC-MS analysis and in vitro simulation experiments revealed that yellowed TPS (YTPS) exhibited superior capacity for retaining tea aroma. Specifically, the proteins within the YTPS conjugate played a key role in stabilizing the aroma, whereas the phenolics competed with aroma compounds for binding to galacturonic acid carboxylic groups. These findings provide a novel strategy for enhancing the aroma stability of tea products by modulating the composition and structure of TPS.
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