Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes
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 t...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523001748 |
| _version_ | 1797798674185584640 |
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| author | Yuchuan Li Songhui Yu Shuya Yang Dejiang Ni Xinfeng Jiang De Zhang Jirong Zhou Chunlei Li Zhi Yu |
| author_facet | Yuchuan Li Songhui Yu Shuya Yang Dejiang Ni Xinfeng Jiang De Zhang Jirong Zhou Chunlei Li Zhi Yu |
| author_sort | Yuchuan Li |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-13T04:07:24Z |
| format | Article |
| id | doaj.art-7e4ce99726c845bc92e4e64709589231 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-13T04:07:24Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-7e4ce99726c845bc92e4e647095892312023-06-21T06:59:41ZengElsevierFood Chemistry: X2590-15752023-06-0118100731Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processesYuchuan Li0Songhui Yu1Shuya Yang2Dejiang Ni3Xinfeng Jiang4De Zhang5Jirong Zhou6Chunlei Li7Zhi Yu8Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of ChinaJiangxi Institute of Cash Crops /The Key Laboratory of Tea Quality and Safety Control in Jiangxi Province, Nanchang 330203, People's Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of ChinaAgricultural College, Weifang University of Science & Technology, Weifang, Shandong 262700, People's Republic of ChinaKey Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China; Corresponding author at: Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China.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.http://www.sciencedirect.com/science/article/pii/S2590157523001748Six tea typesProcessingsNon-targeted metabolomicsTasteConducting tissue |
| spellingShingle | Yuchuan Li Songhui Yu Shuya Yang Dejiang Ni Xinfeng Jiang De Zhang Jirong Zhou Chunlei Li Zhi Yu Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes Food Chemistry: X Six tea types Processings Non-targeted metabolomics Taste Conducting tissue |
| title | Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes |
| title_full | Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes |
| title_fullStr | Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes |
| title_full_unstemmed | Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes |
| title_short | Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes |
| title_sort | study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes |
| topic | Six tea types Processings Non-targeted metabolomics Taste Conducting tissue |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523001748 |
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