Differential accumulation patterns of flavor compounds in Longjing 43 and Qunti fresh leaves and during processing responding to altitude changes

文献类型： 外文期刊

第一作者： Bassiony, A.

作者： Bassiony, A.;Peng, Qunhua;Yang, Kangni;Zhang, Yongcheng;Fu, Jianyu;Lv, Haipeng;Lin, Zhi;Shi, Jiang;Bassiony, A.;Baldermann, Susanne;Feng, Shan

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关键词： Longjing teas; Altitude difference; Green tea processing; Flavonoids; Saccharides

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2024 年 187 卷

页码：

收录情况： SCI

摘要： Variations in cultivars and cultivation altitudes have significant impacts on tea flavour compounds however lack of comprehensive understanding. This study provided insights into differential accumulation of crucial flavour compounds in response to cultivars, cultivation altitudes, and processing. Twelve flavonoids (262.4 similar to 275.4 mg.g (-1) ) and 20 amino acids (AAs) (56.5 similar to 64.8 mg.g (-1) ) were comparative analyzed in 'Longjing 43 ' and 'Qunti'fresh leaves harvested at low (80 m, LA) and high (500 m, HA) altitudes. Additionally, an in-depth correlation unravelling of 31 alkaloids, 25 fatty acids, 31 saccharides, 8 organic acids, and 7 vitamins and flavonoids/AAs during green tea (GT) and black tea (BT) processing was performed. Enhenced flavonoid accumulation alongside higher AAs and saccharides in HA GT promoted a sweet/mellow flavour. Abundant flavonoids, AAs, and saccharides derivates in LA BT gave rise to a sweet aftertaste. The study presents an integrated illustration of major flavour compounds ' differential accumulation patterns and their interrelations, providing new insights into the influence of cultivation conditions on tea flavour.

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