Tea aroma retention strategies using tea polysaccharide conjugates: Insights from the yellowing process
文献类型： 外文期刊
作者： Xu, Anan 1 ; Tao, Meng 1 ; Tu, Zheng 1 ; Wang, Shanshan 1 ; Cao, Yanyan 1 ; Chen, Lin 2 ; Liu, Zhengquan 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Sericulture & Tea, Hangzhou 310021, Zhejiang, Peoples R China
2.Zhejiang Univ, Inst Tea Sci, Hangzhou 310058, Peoples R China
关键词： Tea aroma; Yellowing treatment; Tea polysaccharide conjugates; Interaction
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 488 卷
页码：
收录情况： SCI
摘要： The quality degradation resulting from tea fragrance dissipation is a critical bottleneck hindering the advancement of the tea industry. This study explored how yellowing treatment influences tea polysaccharide (TPS) conjugates to enhance flavor in a natural and safe manner. The results demonstrated that yellowing treatment substantially increased the yield of TPS and formed structures enriched with phenolics and proteins. SPME-GC-MS analysis and in vitro simulation experiments revealed that yellowed TPS (YTPS) exhibited superior capacity for retaining tea aroma. Specifically, the proteins within the YTPS conjugate played a key role in stabilizing the aroma, whereas the phenolics competed with aroma compounds for binding to galacturonic acid carboxylic groups. These findings provide a novel strategy for enhancing the aroma stability of tea products by modulating the composition and structure of TPS.
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