Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea
文献类型: 外文期刊
第一作者: Shi, Jiang
作者: Shi, Jiang;Wu, Wenliang;Zhang, Yongcheng;Peng, Qunhua;Wang, Jiatong;Xu, Lili;Yang, Gaozhong;Fu, Jianyu;Lv, Haipeng;Lin, Zhi;Wu, Wenliang;Baldermann, Susanne;Wang, Jiatong;Xu, Lili;Yang, Gaozhong;Lv, Haipeng;Lin, Zhi
作者机构:
关键词: Purple colouration; Carotenoids; Tea manufacturing; Green tea; Carotenoid-derive aroma
期刊名称:LWT-FOOD SCIENCE AND TECHNOLOGY ( 影响因子:6.056; 五年影响因子:6.295 )
ISSN: 0023-6438
年卷期: 2023 年 173 卷
页码:
收录情况: SCI
摘要: Carotenoids differentiate among tea cultivars and play role in contributing aroma flavor and colour appearance in tea products. In this study, 3 carotenes and 16 xanthophylls were accurately quantified of 0.79-1.56 x 103 mu g g-1 in 15 tea cultivars possessing leaves of different colours. Lutein and 0-carotene accounted for >80% of total carotenoids. Single carotenoid accumulation patterns and their correlations with chlorophylls and primary metabolites (amino acids, alkaloids, and saccharides) were elucidated. Tea processing (withering, 'kill-green,' fermentation, and drying processes) decreased tea carotenoids by >65%, promoting volatile apocarotenoid production. In total, 25 crucial carotenoid-derived aroma compounds were detected in green, white, and black teas prepared from purple shoots. Additionally, alpha/0-ionone and their derivates, and dihydroactinidiolide accounted for >50% of total volatiles and therefore explained the fruity aroma in purple tea products. A comprehensive integrative analysis of sensory attributes and volatile and carotenoid precursor dynamics clearly revealed patterns of tea carotenoid accumulation and degradation contribution to tea aroma.
分类号:
- 相关文献
作者其他论文 更多>>
-
Influence of linoleic acid on the immunodetection of shrimp (Litopenaeus vannamei) tropomyosin and the mechanism investigation via multi-spectroscopic and molecular modeling techniques
作者:Zhao, Jinlong;Wang, Hao;Zhang, Ziye;Lin, Hong;Li, Zhenxing;Zhao, Jinlong;Zhao, Jinlong;Liu, Yuhai;Xu, Lili;Sun, Lirui;Chen, Guanzhi;Li, Zhenxing
关键词:Shrimp(Litopenaeusvannamei) tropomyosin; Linoleic acid; Matrix effect; Immunodetection; Spectroscopic analysis; Molecular modeling
-
Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing
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
关键词:Intelligently processed black tea; Pigments; Carotenoids; Maillard products; Flavor
-
Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics
作者:Xu, LiLi;Wen, Yun Qi;Zhao, Jin Long;Lin, Hong;Li, Zhen Xing;Zhang, Xiao Mei;Zhang, Hong Wei;Xu, LiLi;Xu, Tong Cheng;Yong, Ling
关键词:Tropomyosin; In vitro digestion; Cross-reactivity; SWATH-MS based proteomics; Peptide marker; Epitope
-
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
作者:Yin, Xia;Xiao, Yangbo;Wu, Wenliang;Huang, Jing;Liu, Shujuan;Zhang, Shuguang;Wang, Kuofei
关键词:Hunan black tea; Shaking; GC -O; Aroma recombination; Floral aroma compounds
-
A Chemical Explanation for Variations in Antioxidant Capacity across Camellia sinensis L. Cultivars
作者:Li, Zhengzhen;Wu, Yaxian;Zhang, Lan;Hasan, Md. Kamrul;Zhang, Liping;Yan, Peng;Fu, Jianyu;Han, Wenyan;Li, Xin;Wu, Yaxian;Hasan, Md. Kamrul
关键词:Camellia sinensis; antioxidant capacity; phenolic compounds; cultivar variation; epigallocatechin gallate
-
Complete genome sequences and comparative secretomic analysis for the industrially cultivated edible mushroom Lyophyllum decastes reveals insights on evolution and lignocellulose degradation potential
作者:Xu, Lili;Qiu, Tianmei;Guo, Lizhong;Yu, Hao;Xu, Lili;Yu, Hailong;Yang, Wujie;Gao, Xia;Cui, Hui;Zhang, Hongyong;Zhang, Shuliang
关键词:edible mushroom; Lyophyllum decastes; genome; proteome; secretome; CAZymes
-
How anaerobic treatment is controlling the volatile components and key odorants of purple-colored leaf tea
作者:Yang, Gaozhong;Zhou, Mengxue;Shi, Jiang;Peng, Qunhua;Lin, Zhi;Lv, Haipeng;Yang, Gaozhong;Simal-Gandara, Jesus
关键词:Anaerobic treatment; GABA-rich tea; Volatile metabolites; Key odorants; Purple-colored leaf tea