Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird's eye spot disease
| العنوان: | Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird's eye spot disease |
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| المؤلفون: | Jingna Yan, Anxia Lu, Jirui Kun, Bei Wang, Yiwen Miao, Yingjuan Chen, Chi-Tang Ho, Qing Meng, Huarong Tong |
| المصدر: | Food Research International 167 (2023) Food Research International, 167 |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | Food Quality and Design, Tea, Bitter compounds, Bird's eye spot disease, Triterpenoids, VLAG, Food Science |
| الوصف: | Tea infected with bird's eye spot disease generally imparts a long-lasting bitter taste, which is unacceptable to most consumers. This study has comprehensively evaluated the taste profiles of infected and healthy teas and investigated their known bitter compounds previously reported in tea. Quantification analyses and calculation of dose-over-threshold (DoT) factors revealed that no obvious difference was visualized in catechins, caffeine, bitter amino acids, and flavonols and their glycosides between infected and healthy tea samples, which was also verified by principal component analysis (PCA) and hierarchical cluster analysis (HCA). Therefore, these known bitter compounds have been ruled out as critical contributors to the long-lasting bitterness of infected teas. Furthermore, Gel permeation chromatography, sensory analysis, and UPLC-Q-TOF-MS were employed and identified 13 substances from the target bitter fractions, including caffeine, ten triterpenoids, and two oxylipins. The higher triterpenoid levels were supposed to be the reason causing the long-lasting bitterness. This study has provided a research direction for the molecular basis of the long-lasting bitterness of infected tea leaves with bird's eye spot disease. |
| وصف الملف: | application/pdf; application/octet-stream |
| اللغة: | English |
| تدمد: | 0963-9969 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52d40204ba09d707f442ad48f84c1d48 https://research.wur.nl/en/publications/characterization-of-triterpenoids-as-possible-bitter-tasting-comp |
| حقوق: | RESTRICTED |
| رقم الأكسشن: | edsair.doi.dedup.....52d40204ba09d707f442ad48f84c1d48 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 09639969 |
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