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The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature

文献类型： 外文期刊

作者： Zhou, Hanchen 1 ; Liu, Yaqin 1 ; Wu, Qiong 2 ; Zhang, Xiaolei 1 ; Wang, Hui 1 ; Lei, Pandeng 1 ;

作者机构： 1.Anhui Acad Agr Sci, Tea Res Inst, Huangshan 245000, Peoples R China

2.Technol Ctr Hefei Customs, Anhui Prov Key Lab Anal & Detect Food Safety, Hefei 230022, Peoples R China

关键词： Green tea; Tea processing; UPLC-QTRAP-MS/MS; Storage; Deterioration

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： 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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