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
作者： Sun, Lingli 1 ; Wen, Shuai 1 ; Zhang, Suwan 1 ; Li, Qiuhua 1 ; Cao, Junxi 1 ; Chen, Ruohong 1 ; Chen, Zhongzheng 2 ; Zhang, Zhenbiao 1 ; Li, Zhigang 1 ; Li, Qian 3 ; Lai, Zhaoxiang 4 ; Sun, Shili 4 ;
作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China
2.South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Nutraceut & Funct Foods, 483 Wushan St, Guangzhou, Guangdong, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr P, Guangzhou 510610, Peoples R China
4.Guangdong Acad Agr Sci, Tea Res Inst, Dafeng Rd 6, Guangzhou 510640, Peoples R China
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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