The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature
© 2024 The Authors. Published by Elsevier Ltd..
Hundreds of green tea products are available on the tea market and exhibit different characteristics. In the present study, seven types of green tea were processed, and their nonvolatile profiles were analyzed by liquid chromatography-mass spectrometry. Non-spreading green tea contained higher concentrations of catechins and flavonoid glycosides, but lower concentrations of amino acids, caffeine, and theaflavins. Non-rolling green teas with a straight appearance contained higher concentrations of flavonoid glycosides and theaflavins. In contrast, leaf-rolling green teas contained much lower concentrations of flavonoid glycosides and catechins. These seven green tea qualities all decreased following prolonged storage, concurrent with increasing concentrations of proanthocyanidins, catechins dimers, theaflavins, and organic acids. The leaf-rolling green teas exhibited reduced levels of deterioration during storage in terms of their nonvolatile profile and sensory quality. Findings show that moderate destruction on tea leaves during green tea processing is beneficial to both tea flavor and quality maintenance during storage.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:22 |
|---|---|
| Enthalten in: |
Food chemistry: X - 22(2024) vom: 30. Apr., Seite 101371 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Zhou, Hanchen [VerfasserIn] |
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| Links: |
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| Themen: |
Deterioration |
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| Anmerkungen: |
Date Revised 25.04.2024 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1016/j.fochx.2024.101371 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Hundreds of green tea products are available on the tea market and exhibit different characteristics. In the present study, seven types of green tea were processed, and their nonvolatile profiles were analyzed by liquid chromatography-mass spectrometry. Non-spreading green tea contained higher concentrations of catechins and flavonoid glycosides, but lower concentrations of amino acids, caffeine, and theaflavins. Non-rolling green teas with a straight appearance contained higher concentrations of flavonoid glycosides and theaflavins. In contrast, leaf-rolling green teas contained much lower concentrations of flavonoid glycosides and catechins. These seven green tea qualities all decreased following prolonged storage, concurrent with increasing concentrations of proanthocyanidins, catechins dimers, theaflavins, and organic acids. The leaf-rolling green teas exhibited reduced levels of deterioration during storage in terms of their nonvolatile profile and sensory quality. Findings show that moderate destruction on tea leaves during green tea processing is beneficial to both tea flavor and quality maintenance during storage | ||
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| 700 | 1 | |a Wu, Qiong |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Xiaolei |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Hui |e verfasserin |4 aut | |
| 700 | 1 | |a Lei, Pandeng |e verfasserin |4 aut | |
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