从白色和黄色芽的白化茶品种加工的绿茶的化学成分

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100143

Jihong Yang , Hanchen Zhou , Yaqin Liu, Hui Wang, Yujie Xu, Jianqin Huang, Pandeng Lei

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引用次数: 1

摘要

用白化茶品种加工而成的绿茶往往具有鲜味和清新的香气。本研究鉴定了由两种白化茶品种制成的绿茶，一种有白色的芽(称为Naibai, NB)，另一种有黄色的芽(称为Huangjinya, HJY)。味觉成分分析表明，沪江绿茶中没食子酸儿茶素含量较高，而NB绿茶中非没食子酸儿茶素和氨基酸含量较高。CsTA(参与没食子酸儿茶素的分解代谢)在HJY茶叶中高表达，导致没食子酸作为β-胰高糖素生物合成的前体在HJY中丰富。CsPDX2.1(负责茶氨酸水解)在NB中的表达量低于HJY。脂肪酸衍生挥发物(FADVs)、糖苷结合挥发物(GBVs)和类胡萝卜素衍生挥发物(cdv)在HJY绿茶中含量较高，而氨基酸衍生挥发物在NB绿茶中含量较高。

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Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots

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Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots

Green tea processed from albino tea varieties often has umami taste and fresh aroma. This study identified green teas made from two types of albino tea cultivar, one having the white shoots (called Naibai, NB) and the other having the yellow shoots (called Huangjinya, HJY). Taste compounds analyses showed that galloylated catechins were highly concentrated in HJY green teas, whereas non-galloylated catechins and amino acids were more abundant in NB green teas. CsTA (involved in the catabolism of galloylated catechins) showed high expression in HJY tea shoots, resulting in gallic acid as a precursor for β-glucogallin biosynthesis being abundant in HJY. CsPDX2.1 (responsible for theanine hydrolyzation) had a lower expression level in NB than HJY shoots. Fatty acid–derived volatiles (FADVs), glycosidically bound volatiles (GBVs) and carotenoid–derived volatiles (CDVs) were highly concentrated in HJY green teas, whereas amino acids–derived volatiles were highly concentrated in NB green teas.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.