Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing
文献类型： 外文期刊
第一作者： Zhang, Yongcheng
作者： Zhang, Yongcheng;Mu, Dan;Wu, Yan;Yan, Kangni;Zhang, Yongcheng;Peng, Qunhua;Fu, Jianyu;Lv, Haipeng;Lin, Zhi;Shi, Jiang;Yan, Kangni;Feng, Shan;Zhao, Zhangfeng;Chen, Long;Ye, Lin;Dong, Chunwang
作者机构：
关键词： Intelligently processed black tea; Pigments; Carotenoids; Maillard products; Flavor
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 437 卷
页码：
收录情况： SCI
摘要：
Intelligently processed black teas (BT) possess premium quality but there is a lack in comprehensive understanding of flavor formation mechanism. In this study, the accumulation of carotenoids, flavonoids, and Maillard products and (non)enzymatic degradations and conjugations to characterized flavors were comprehensively studied. Significant decrease was observed that flava-3-ols were heavily oxidised from > 240 mg
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