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

文献类型： 外文期刊

作者： Zhang, Yongcheng 1 ; Peng, Qunhua 2 ; Feng, Shan 3 ; Zhao, Zhangfeng 4 ; Chen, Long 5 ; Ye, Lin 6 ; Fu, Jianyu 2 ; Lv, Haipeng 2 ; Mu, Dan 1 ; Dong, Chunwang 7 ; Lin, Zhi 2 ; Wu, Yan 1 ; Shi, Jiang 2 ; Yan, Kangni 1 ;

作者机构： 1.Anqing Normal Univ, Key Lab Intelligent Percept & Comp Anhui Prov, Anqing 246133, Anhui, Peoples R China

2.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resource Utilizat, Minist Agr, Hangzhou 310008, Peoples R China

3.Westlake Univ, Key Lab Struct Biol Zhejiang Prov, Mass Spectrometry & Metabol Core Facil, Hangzhou 310024, Peoples R China

4.Zhejiang Univ Technol, Coll Mech Engn, Hangzhou 310023, Peoples R China

5.Fuliang Tea Dev Grp Co Ltd, Fuliang 333400, Peoples R China

6.Fuliang Cty Tea Ind Dev Ctr, Fuliang 333400, Peoples R China

7.Shandong Acad Agr Sci, Tea Res Inst, Jinan 250100, Peoples R China

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

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 437 卷

页码：

收录情况： SCI

摘要： Intelligently processed black teas (BT) possess premium quality but there is a lack in comprehensive understanding of flavor formation mechanism. In this study, the accumulation of carotenoids, flavonoids, and Maillard products and (non)enzymatic degradations and conjugations to characterized flavors were comprehensively studied. Significant decrease was observed that flava-3-ols were heavily oxidised from > 240 mgg(-1) in fresh leaves (FL) to < 30 mgg(-1), while other 21 flavonoids decreased by < 30% in BT, accompanied by a sweet aftertaste. Carotenes and xanthophylls, significantly accumulated during withering compared to FL (from 641 +/- 39.7 mu gg(-1) to 728 +/- 44.9 mu gg(-1)) but decreased in BT. Strong correlations were confirmed between the 218 primary metabolites, carotenoids, and flavonoids, and their contributions to BT sweet tastes were elucidated. Furthermore, 45 floral/sweet volatiles with VIP > 1 originating from carotenoids, lipids, and amino acids were screened. An integrated illustration of pigments thermal- and enzymatic-dominated contributions to BT flavour was comprehensively conducted.

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