Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach

Lingli Sun; Shuai Wen; Suwan Zhang; Qiuhua Li; Junxi Cao; Ruohong Chen; Zhongzheng Chen; Zhenbiao Zhang; Zhigang Li; Qian Li; Zhaoxiang Lai; Shili Sun

Food Chemistry: X (Jun 2024)

Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach

Lingli Sun,
Shuai Wen,
Suwan Zhang,
Qiuhua Li,
Junxi Cao,
Ruohong Chen,
Zhongzheng Chen,
Zhenbiao Zhang,
Zhigang Li,
Qian Li,
Zhaoxiang Lai,
Shili Sun

Affiliations

Lingli Sun: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Shuai Wen: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Suwan Zhang: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China; College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China
Qiuhua Li: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Junxi Cao: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Ruohong Chen: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Zhongzheng Chen: College of Food Science/Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, China
Zhenbiao Zhang: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Zhigang Li: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Qian Li: Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Zhaoxiang Lai: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China; Corresponding author at: Tea Research Institute, Guangdong Academy of Agricultural Sciences, Dafeng Road NO.6, Guangzhou 510640, China.
Shili Sun: Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China; Corresponding author at: Tea Research Institute, Guangdong Academy of Agricultural Sciences, Dafeng Road NO.6, Guangzhou 510640, China.

Journal volume & issue: Vol. 22
p. 101342

Abstract

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Yellow tea (YT) has an additional process of yellowing before or after rolling than green tea (GT), making YT sweeter. We analyzed the variations of composition and taste throughout the withering, fixing and rolling steps using UPLC-MS/MS and sensory evaluation, and investigated the influence of various yellowing times on flavor profile of YT. 532 non-volatile metabolites were identified. Withering and fixing were the important processes to form the taste quality of GT. Withering, fixing and yellowing were important processes to form flavor profile of YT. Withering mainly regulated bitterness and astringency, and fixing mainly regulated bitterness, astringency and sweetness of YT and GT. Yellowing mainly regulated sweetness of YT. Trans-4-hydroxy-L-proline and glutathione reduced form as the key characteristic components of YT, increased significantly during yellowing mainly through Arginine and proline metabolism and ABC transporters. The paper offers a systematic insight into intrinsic mechanisms of flavor formation in YT and GT.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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