Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes

文献类型： 外文期刊

第一作者： Chen, Meichun

作者： Chen, Meichun;Zhu, Yujing;Liu, Bo;Chen, Zheng;Zheng, Jiangmin;Guan, Mindan;Shi, Huai;Wang, Yanna;Yang, Wenwen

作者机构：

关键词： Jasmine tea;Volatile compounds;Chemical components;Scenting process;Antioxidant activities

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Chinese jasmine tea, a type of flower-scented tea, is produced by repeatedly mixing the base tea with the aromatic flowers of Jasminum sambac. The aim of this study was to analyze the changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during six rounds of the scenting processes. The results indicated that benzyl alcohol, linalool, benzyl acetate, (Z)-3-hexenyl benzoate, methyl anthranilate, indole, and -farnesene were seven major volatile compounds of jasmine tea. Moreover, the total amount of the volatile compounds increased gradually with increasing scenting rounds. The absorption of linalool became saturated quickly, while those of the other six major volatile compounds exhibited nearly linear increases throughout all six repeated scenting rounds. Importantly, the value of the jasmine tea flavor index, an evaluating indicator of the aroma quality, gradually increased with the progression of the repeated scenting rounds. The change of each detected taste component was less than 15% during six rounds of the scenting process. The antioxidant activities of the tea samples decreased in the first two rounds and later increased in the succeeding four rounds of the scenting process. However, the antioxidant activity of the finished tea was lower than that of the base tea, being significantly correlated with the change of catechin concentration. The findings provided insight into the changes in the volatiles, chemical components, and antioxidant activity of Chinese jasmine green tea during the repetitious scenting process, which could provide beneficial insight on improving the quality grade of the tea.

分类号： TS2

  • 相关文献

[1]Effect of extraction methods on the chemical components and taste quality of green tea extract. Xu, Yong-Quan,Ji, Wei-Bin,Chen, Jian-Xin,Wang, Fang,Yin, Jun-Feng,Yu, Peigen. 2018

[2]Improving the quality of fermented black tea juice with oolong tea infusion. Xu, Yong-Quan,Chen, Jian-Xin,Yin, Jun-Feng,Du, Qi-Zhen.

[3]Cream Formation And Main Chemical Components Of Green Tea Infusions Processed From Different Parts Of New Shoots. Yin, Jun-Feng,Xu, Yong-Quan,Yuan, Hai-Bo,Luo, Long-Xin,Qian, Xiao-Jun.

[4]Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. Liu, Pan-Pan,Gao, Ying,Yin, Jun-Feng,Liu, Pan-Pan,Shi, John,Wang, Qiu-Shuang. 2018

[5]Analysis of cream formation in green tea concentrates with different solid concentrations. Xu, Yong-Quan,Yuan, Hai-Bo,Yin, Jun-Feng,Chen, Su-Qin,Tang, Ping. 2012

[6]Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas. Xu, Yong-Quan,Zou, Chun,Gao, Ying,Chen, Jian-Xin,Wang, Fang,Chen, Gen-Sheng,Yin, Jun-Feng.

[7]Irreversible Sediment Formation in Green Tea Infusions. Xu, Yong-Quan,Chen, Gen-Sheng,Yuan, Hai-Bo,Feng, Chun-Hong,Yin, Jun-Feng,Wang, Qiu-Shuang. 2012

[8]Effects of Chemical Components on the Amount of Green Tea Cream. Xu Yong-quan,Yin Jun-feng,Chen Su-qin,Shen Dan-yu. 2011

[9]Chemical Basis of the Fungicidal Activity of Tobacco Extracts against Valsa mali. Duan, Suzhen,Du, Yongmei,Hou, Xiaodong,Yan, Ning,Dong, Weijie,Mao, Xinxin,Zhang, Zhongfeng,Duan, Suzhen,Dong, Weijie,Mao, Xinxin.

[10]Antioxidant activities of tilapia (Oreochromis niloticus) protein hydrolysates-iron chelate based on properties of biological materials. Hu, Xiao,Ma, Sairui,Wu, Yanyan,Li, Laihao,Yang, Xianqing,Hao, Shuxian,Chen, Shengjun,Lin, Wanling. 2013

[11]ANTIOXIDANT AND TYROSINASE INHIBITORY PROPERTIES OF AQUEOUS ETHANOL EXTRACTS FROM MONOFLORAL BEE POLLEN. Zhang, Hongcheng,Wang, Xue,Wang, Kai,Li, Chunyang. 2015

[12]Effects of post-harvest stigmasterol treatment on quality-related parameters and antioxidant enzymes of green asparagus (Asparagus officinalis L.). Dong, Huanhuan,Wang, Xiangyang,Huang, Jianying,Xing, Jianrong. 2016

[13]Characterization of antioxidant polysaccharides in bitter gourd (Momordica charantia L.) cultivars. Wang, Yunqiang,Xiang, Changping,Li, Junli,Huang, Jin,Xu, Xiaofei,Wang, Yunqiang. 2010

[14]Characterization and bioactivity of water-soluble polysaccharides from the fruit of pumpkin. Wang, Yunqiang,Zhang, De,Xiang, Changping,Li, Junli,Wang, Yunqiang,Hu, Xiaohua,Zhang, Zhengqin. 2010

[15]Extraction optimization of polyphenols, antioxidant and xanthine oxidase inhibitory activities from Prunus salicina Lindl.. Li, Yibin,Lai, Pufu,Chen, Junchen,Shen, Hengsheng,Tang, Baosha,Wu, Li,Weng, Minjie. 2016

[16]Hydrogen-rich water delays postharvest ripening and senescence of kiwifruit. Hu, Huali,Li, Pengxia,Wang, Yuning,Gu, Rongxin.

[17]In vitro antioxidative activities of three marine oligosaccharides. Wang, Peng,Jiang, Xiaolu,Jiang, Yanhua,Hu, Xiaoke,Mou, Haijin,Li, Man,Guan, Huashi. 2007

[18]Chemical constituents, anticancer, antimicrobial and antioxidant activities of essential oil from Anaphalis lacteal grown in Qinghai-Tibet Plateau. Liu, Shi-Jun,Liao, Zhi-Xin,Liu, Chao,Liu, Shi-Jun,Liao, Zhi-Xin,Liu, Chao,Sun, Jin-Yue.

[19]Hydrogen-rich water increases postharvest quality by enhancing antioxidant capacity in Hypsizygus marmoreus. Chen, Hui,Ye, Ming,Chen, Hui,Zhang, Jinjing,Hao, Haibo,Feng, Zhiyong,Chen, Mingjie,Wang, Hong. 2017

[20]Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies. Lv, Hai-peng,Zhang, Yue,Shi, Jiang,Lin, Zhi.

作者其他论文 更多>>

微信小程序