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The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

机译：黄茶品质和化学成分的动态变化型材在泛黄过程中

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摘要

Yellowing is the key process used to produce the unique yellow tea, but the effect of the yellowing process on tea quality and chemical composition remains unclear. Here, electronic eye and tongue and metabolomics were applied to investigate dynamic changes in tea leaves during the yellowing process for the first time. During the first 18 h of yellowing, the colour of tea leaves was observed becoming yellowish. Compounds related to umami and sweetness (amino acids, catechins, sucrose, phenolic acids, etc.) are at high levels. However, after 24 h of yellowing, the colour of tea becomes darker, with richness of tea infusion decreasing significantly. The levels of most catechins, amino acids, phenolic acids, and glycosidically bound volatiles (GBVs) decreased significantly, whereas betaine, piperidine, theasinensin B, and lysophosphatidylcholines (LPCs) increased significantly. Meanwhile, according to partial least-squares (PLS) analysis, most amino acids and sucrose were positively correlated with umami and sweetness; most catechins and phenolic acids had positively correlated with bitterness and astringency; phaeophorbides were positively correlated with red value (+a*) of tea leaves' colour. This work provides a comprehensive, novel knowledge on the quality and chemical changes of yellow tea during the yellowing process.
机译：黄变是生产独特黄茶的关键工艺，但黄变过程对茶叶品质和化学成分的影响尚不清楚。本文首次应用电子眼、电子舌和代谢组学研究茶叶在变黄过程中的动态变化。在变黄的前18小时，观察到茶叶的颜色变黄。与鲜味和甜味有关的化合物（氨基酸、儿茶素、蔗糖、酚酸等）含量较高。然而，在变黄24小时后，茶的颜色变深，茶液的丰富度显著降低。大多数儿茶素、氨基酸、酚酸和糖苷结合挥发物（GBV）的水平显著降低，而甜菜碱、哌啶、茶氨酸B和溶血磷脂酰胆碱（LPC）的水平显著升高。同时，根据偏最小二乘（PLS）分析，大多数氨基酸和蔗糖与鲜味和甜度呈正相关；大多数儿茶素和酚酸与苦味和涩味呈正相关；褐飞虱与茶叶颜色的红色值（+a*）呈正相关。这项工作为黄茶在变黄过程中的品质和化学变化提供了全面、新颖的知识。

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  • 来源
    《LWT-Food Science & Technology》 |2021年第1期|共11页
  • 作者

    Wei Yuming; Li Tiehan; Xu Shanshan; Ni Tiancheng; Deng Wei-Wei; Ning Jingming;

  • 作者单位

    Anhui Agr Univ State Key Lab Tea Plant Biol &

    Utilizat 130 Changjiang West Rd Hefei 230036 Peoples R China;

    Anhui Agr Univ State Key Lab Tea Plant Biol &

    Utilizat 130 Changjiang West Rd Hefei 230036 Peoples R China;

    Anhui Agr Univ State Key Lab Tea Plant Biol &

    Utilizat 130 Changjiang West Rd Hefei 230036 Peoples R China;

    Anhui Agr Univ State Key Lab Tea Plant Biol &

    Utilizat 130 Changjiang West Rd Hefei 230036 Peoples R China;

    Anhui Agr Univ State Key Lab Tea Plant Biol &

    Utilizat 130 Changjiang West Rd Hefei 230036 Peoples R China;

    Anhui Agr Univ State Key Lab Tea Plant Biol &

    Utilizat 130 Changjiang West Rd Hefei 230036 Peoples R China;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

    Yellow tea; Yellowing process; Colour; Taste quality; Metabolomics;

    机译：黄茶;变黄过程;颜色口感质量;代谢组学;

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