Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages

文献类型： 外文期刊

第一作者： Wang, Jie-Qiong

作者： Wang, Jie-Qiong;Gao, Ying;Yin, Jun-Feng;Xu, Yong-Quan;Wang, Jie-Qiong;Zeng, Liang;Long, Dan;Xu, Yan-Qun

作者机构：

关键词： green tea beverages; EGCG; hydrogen peroxide; linalool; flavor

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 9 期

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收录情况： SCI

摘要： Hydrogen peroxide has a significant effect on the flavor of tea beverages. In this study, the yield of hydrogen peroxide in (-)-epigallocatechin gallate (EGCG) solution was first investigated and found to be significantly enhanced under specific conditions, and the above phenomenon was amplified by the addition of linalool. Then, an aqueous hydrogen peroxide solution was added to a linalool solution and it was found that the concentration of linalool was significantly reduced in the above-reconstituted system. These findings were verified by extending the study system to the whole green tea infusions. The results suggested that the production of hydrogen peroxide in tea beverages may be dominated by catechins, with multiple factors acting synergistically, thereby leading to aroma deterioration and affecting the quality of tea beverages. The above results provided a feasible explanation for the deterioration of flavor quality of green tea beverages with shelf life.

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