Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots

文献类型： 外文期刊

第一作者： Liu, Pan-Pan

作者： Liu, Pan-Pan;Gao, Ying;Yin, Jun-Feng;Liu, Pan-Pan;Shi, John;Wang, Qiu-Shuang

作者机构：

关键词： Oolong tea;Enzyme activity;Quality;Chemical components

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 249 卷

页码：

收录情况： SCI

摘要： The Tieguanyin oolong tea is popular in China. However, the quality development and chemical change during processing were still unclear. This study aimed to investigate the chemical compositions and quality of Tieguanyin oolong teas processed from different leaves of fresh shoots. The results showed the fermentation degree of oolong teas decreased from the first leaves to the fourth-fifth leaves, and was associated with the changes in infusion color (b*) and chroma, as well as the contents of total theaflavins, (E)-nerolidol and indole. After shaking and setting, the differences in the water contents and the activities of polyphenoloxidase, peroxidase, and ss-glucosidase of the tea leaves, significantly influenced the oxidation of catechins. The hydrolysis of volatile compounds might influence the fermentation degrees of the oolong teas processed from different leaves of fresh shoots. The results generated from the present study can be used in guiding the production of oolong teas.

分类号：

  • 相关文献

[1]Effects of potassium and magnesium nutrition on the quality components of different types of tea. Ruan, JY,Wu, X,Hardter, R. 1999

[2]Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC. Jiang, Heyuan,Jiang, Heyuan,Engelhardt, Ulrich H.,Thraene, Claudia,Maiwald, Beate,Stark, Janina,Jiang, Heyuan.

[3]Geographical Origin Discrimination of Oolong Tea (TieGuanYin, Camellia sinensis (L.) O. Kuntze) Using Proton Nuclear Magnetic Resonance Spectroscopy and Near-Infrared Spectroscopy. Meng, Weijun,Xu, Xiangnan,Xu, Jingjing,Shen, Guiping,Dong, Jiyang,Cheng, Kian-Kai,Wu, Zhidan.

[4]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

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

[6]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.

[7]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

[8]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.

[9]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

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

[11]Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes. Chen, Meichun,Zhu, Yujing,Liu, Bo,Chen, Zheng,Zheng, Jiangmin,Guan, Mindan,Shi, Huai,Wang, Yanna,Yang, Wenwen.

[12]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.

[13]Applications of 5-aminolevulinic acid on the physiological and biochemical characteristics of strawberry fruit during postharvest cold storage. Wang, Liangju,Li, Yi,Li, Zhiqiang. 2016

[14]A MALDI-TOF based analysis of high molecular weight glutenin subunits for wheat breeding. Liu, Li,Wang, Aili,Ma, Junhong,Lan, Ping,Ma, Wujun,Liu, Li,Xia, Xianchun,He, Zhonghu,Wang, Aili,Yan, Yueming,He, Zhonghu,Bekes, Frank,Appels, Rudi. 2009

[15]Effects of Bagging Twice and Room Temperature Storage on Quality of 'Cuiguan' Pear Fruit. Lin, J.,Wang, Z. H.,Li, X. G.,Chang, Y. H.. 2012

[16]Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage. Mu, Honglei,Chen, Hangjun,Fang, Xiangjun,Mao, Jinlin,Gao, Haiyan. 2012

[17]Effect of Different Pre-cooling and Transportation Methods on the Quality of Green Asparagus. Duan, Xiao-Ming,Liu, Sheng,Jia, Li-e. 2016

[18]FTIR Assessment of the Secondary Structure of Proteins in Royal Jelly under Different Storage Conditions. Zhou Qun,Sun Su-qin,Wu Li-ming,Hu Fu-liang,Wu Li-ming,Zhou Xiao,Zhao Jing. 2009

[19]Effects of dry process technology on quality of "Laba" garlic during process. Li, Xihong,Wang, Yu,Ju, Xiaofeng,Liu, Xia,Wang, Dan,Xing, Yage. 2011

[20]Influences of organic manure addition on the maturity and quality of pineapple fruits ripened in winter. Liu, C. H.. 2012

作者其他论文 更多>>

微信小程序