دورية أكاديمية
Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes
| العنوان: | Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes |
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| المؤلفون: | Yuchuan Li, Songhui Yu, Shuya Yang, Dejiang Ni, Xinfeng Jiang, De Zhang, Jirong Zhou, Chunlei Li, Zhi Yu |
| المصدر: | Food Chemistry: X, Vol 18, Iss , Pp 100731- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Six tea types, Processings, Non-targeted metabolomics, Taste, Conducting tissue, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | This study fristly investigated the taste quality formation and leaf conducting tissue changes in six types of Chinese tea (green, black, oolong, yellow, white, and dark) made from Mingke No.1 variety. Non-targeted metabolomics showed the vital manufacturing processes (green tea-de-enzyming, black tea-fermenting, oolong tea-turning-over, yellow tea-yellowing, white tea-withering, and dark tea-pile-fermenting) were highly related to their unique taste formation, due to different fermentation degree in these processes. After drying, the retained phenolics, theanine, caffeine, and other substances significantly impacted each tea taste quality formation. Meanwhile, the tea leaf conducting tissue structure was significantly influenced by high processing temperature, and the change of its inner diameter was related to moisture loss during tea processing, as indicated by its significant different Raman characteristic peaks (mainly cellulose and lignin) in each key process. This study provides a reference for process optimization to improve tea quality. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157523001748; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2023.100731 |
| URL الوصول: | https://doaj.org/article/7e4ce99726c845bc92e4e64709589231 |
| رقم الأكسشن: | edsdoj.7e4ce99726c845bc92e4e64709589231 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2023.100731 |