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The role of glutathione in stabilizing aromatic volatile organic compounds in Rougui Oolong tea: A comprehensive study from content to mechanisms

文献类型： 外文期刊

作者： Xu, Yanqun 1 ; Wang, Jieqiong 1 ; Wu, Ziqing 2 ; Huang, Jing 2 ; Li, Zhenbiao 2 ; Xu, Jiayi 2 ; Long, Dan 3 ; Ye, Tian 3 ; Wang, Gennv 3 ; Yin, Junfeng 3 ; Luo, Zisheng 2 ; Xu, Yongquan 1 ;

作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Peoples R China

2.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China

3.Ever Maple Food Sci & Technol Co Ltd, Food Res Inst, Hangzhou 311200, Peoples R China

关键词： Oolong tea; Volatile organic compounds; Glutathione; Preservation

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 437 卷

页码：

收录情况： SCI

摘要： Chinese Oolong tea is widely known for its intricate aroma. However, the degradation of volatile organic compounds (VOCs) poses significant challenges for the tea products. In this study, glutathione (GSH) has an excellent preservation effect on VOCs in both the VOCs extract and the tea infusion during storage, specifically slowing the degradation of hexanal (by 66.39% and 35.09%) and heptanal (by 67.46% and 63.50%). Additionally, the addition of GSH maintained higher levels of active ingredients in tea infusion, including epigallocatechin, procyanidin B1, glutamic acid, and L-(+)-arginine, with respective increases of 184.09, 2.92, 4.10, and 6.35 times. The sulfhydryl group of GSH formed a covalent bond with hexanal and 2-methylbutanal, therefore improving the stability of VOCs. These findings provided a valuable insight for developing effective VOC preservation techniques for water-based tea products.

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