« Previous AbstractCytotoxicity of a Quinone-containing Cockroach Sex Pheromone in Human Lung Adenocarcinoma Cells    Next AbstractEnhanced Catalytic Ozonation for Eliminating CH(3)SH via Stable and Circular Electronic Metal-Support Interactions of Si-O-Mn Bonds with Low Mn Loading »

Food Chem X

Title:		"Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions"
Author(s):		Ma C; Ma B; Wang J; Wang Z; Chen X; Zhou B; Li X;
Address:		"College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China. College of Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China. Menghai Branch, Zhongcha Tea Industry Co. Ltd, Xishuangbanna 666200, Yunnan, China. Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Tea College, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, China"
Journal Title:		Food Chem X
Year:		2022
Volume:		20221107
Issue:
Page Number:		100504 -
DOI:		10.1016/j.fochx.2022.100504
ISSN/ISBN:		2590-1575 (Electronic) 2590-1575 (Linking)
Abstract:		"The producing area of Chinese white tea has been expanded to Xinyang and Yunnan from Fuding region. In this study, six sensory tastes and fifty-one chemical components including seventeen phenolic compounds, three purine alkaloids and twenty amino acids were determined in eighteen Bai mudan sub-type of white tea by electronic tongue, high performance liquid chromatography and amino acid analyzer for geographical identification, respectively. Additionally, in vitro antioxidant activities were evaluated by five various assays. Multivariate statistical analyses such as PCA, HCA and PLS-DA, completely divided these white teas into Xinyang, Yunnan and Fuding groups, indicating the feasibility of white tea classification by the production region. Twelve characteristic compounds (VIP > 1.0, P < 0.05) like gallic acid, theaflavin and L-glutamic acid contributed to the geographical identification. In conclusion, this study explored the chemical, taste and antioxidant capacity differences among three main production regions, and revealed their potential relations in white tea"
Keywords:		"(-)-Epicatechin gallate (PubChem CID 107905) ANOVA, analysis of variance C, (+)-catechin CG, (-)-catechin gallate CNIS, China National Institute of Standardization Catechins E-tongue, electronic tongue EC, (-)-epicatechin ECG, (-)-epicatechin gallate EGC, ;"
Notes:		"PubMed-not-MEDLINEMa, Cunqiang Ma, Bingsong Wang, Jiacai Wang, Zihao Chen, Xuan Zhou, Binxing Li, Xinghui eng Netherlands 2022/12/16 Food Chem X. 2022 Nov 7; 16:100504. doi: 10.1016/j.fochx.2022.100504. eCollection 2022 Dec 30"