| Title: | Effect of baking on the flavor stability of green tea beverages |
| Author(s): | Fu YQ; Wang JQ; Chen JX; Wang F; Yin JF; Zeng L; Shi J; Xu YQ; |
| Address: | "Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; College of Food Science, Southwest University, Chongqing 400715, China. Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yinjf@tricaas.com. College of Food Science, Southwest University, Chongqing 400715, China. Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada. Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yqx33@126.com" |
| DOI: | 10.1016/j.foodchem.2020.127258 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages. The results showed that tea beverages prepared with baked tea had better flavor stability. The baking process obviously changed the concentrations of some important flavor substances, especially the aromatic pyrrole substances from 0 (unbaked) to 338.13 mug/L (baked) in tea beverages. Heat treatment had little influence on the flavor of tea beverages prepared from baked tea, but caused great changes in non-volatile and volatile components in those prepared from unbaked leaves. These results could help guide the processing of tea beverages which would improve their flavor quality stability" |
| Keywords: | "Beverages/*analysis Catechin/analysis Chromatography, High Pressure Liquid Color Food Handling/*methods Mass Spectrometry Plant Leaves/chemistry/metabolism Polyphenols/analysis Principal Component Analysis Taste Tea/*chemistry/metabolism Volatile Organic;" |
| Notes: | "MedlineFu, Yan-Qing Wang, Jie-Qiong Chen, Jian-Xin Wang, Fang Yin, Jun-Feng Zeng, Liang Shi, John Xu, Yong-Quan eng England 2020/06/17 Food Chem. 2020 Nov 30; 331:127258. doi: 10.1016/j.foodchem.2020.127258. Epub 2020 Jun 7" |
