Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach

文献类型： 外文期刊

第一作者： Sun, Lingli

作者： Sun, Lingli;Wen, Shuai;Zhang, Suwan;Li, Qiuhua;Cao, Junxi;Chen, Ruohong;Zhang, Zhenbiao;Li, Zhigang;Zhang, Suwan;Chen, Zhongzheng;Li, Qian;Lai, Zhaoxiang;Sun, Shili

作者机构：

关键词： Tea; Taste formation; UPLC-MS/MS; Taste characteristics; Process

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： Yellow tea (YT) has an additional process of yellowing before or after rolling than green tea (GT), making YT sweeter. We analyzed the variations of composition and taste throughout the withering, fixing and rolling steps using UPLC-MS/MS and sensory evaluation, and investigated the influence of various yellowing times on flavor profile of YT. 532 non-volatile metabolites were identified. Withering and fixing were the important processes to form the taste quality of GT. Withering, fixing and yellowing were important processes to form flavor profile of YT. Withering mainly regulated bitterness and astringency, and fixing mainly regulated bitterness, astringency and sweetness of YT and GT. Yellowing mainly regulated sweetness of YT. Trans-4-hydroxy-L-proline and glutathione reduced form as the key characteristic components of YT, increased significantly during yellowing mainly through Arginine and proline metabolism and ABC transporters. The paper offers a systematic insight into intrinsic mechanisms of flavor formation in YT and GT.

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