Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing

Zhang, Yongcheng; Mu, Dan; Wu, Yan; Yan, Kangni; Zhang, Yongcheng; Peng, Qunhua; Fu, Jianyu; Lv, Haipeng; Lin, Zhi; Shi, Jiang; Yan, Kangni; Feng, Shan; Zhao, Zhangfeng; Chen, Long; Ye, Lin; Dong, Chunwang; SCI

机构： Anqing Normal Univ, Key Lab Intelligent Percept & Comp Anhui Prov, Anqing 246133, Anhui, Peoples R China; Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resource Utilizat, Minist Agr, Hangzhou 310008, Peoples R China; Westlake Univ, Key Lab Struct Biol Zhejiang Prov, Mass Spectrometry & Metabol Core Facil, Hangzhou 310024, Peoples R China; Zhejiang Univ Technol, Coll Mech Engn, Hangzhou 310023, Peoples R China; Fuliang Tea Dev Grp Co Ltd, Fuliang 333400, Peoples R China; Fuliang Cty Tea Ind Dev Ctr, Fuliang 333400, Peoples R China; Shandong Acad Agr Sci, Tea Res Inst, Jinan 250100, Peoples R China;

来源：FOOD CHEMISTRY年份：2024

关键词： Intelligently processed black tea; Pigments; Carotenoids; Maillard products; Flavor