| Title: | Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots |
| Author(s): | Xu YQ; Liu PP; Shi J; Gao Y; Wang QS; Yin JF; |
| 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. Electronic address: yqx33@126.com. 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; Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064, 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. Tea Research Institute of Guangdong Academy of Agricultural Science, Guangzhou 510640, 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" |
| DOI: | 10.1016/j.foodchem.2018.01.019 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The Tieguanyin oolong tea is popular in China. However, the quality development and chemical change during processing were still unclear. This study aimed to investigate the chemical compositions and quality of Tieguanyin oolong teas processed from different leaves of fresh shoots. The results showed the fermentation degree of oolong teas decreased from the first leaves to the fourth-fifth leaves, and was associated with the changes in infusion color (b( *)) and chroma, as well as the contents of total theaflavins, (E)-nerolidol and indole. After shaking and setting, the differences in the water contents and the activities of polyphenoloxidase, peroxidase, and beta-glucosidase of the tea leaves, significantly influenced the oxidation of catechins. The hydrolysis of volatile compounds might influence the fermentation degrees of the oolong teas processed from different leaves of fresh shoots. The results generated from the present study can be used in guiding the production of oolong teas" |
| Keywords: | Antioxidants/analysis Biflavonoids/chemistry Camellia sinensis/*chemistry Catechin/chemistry China Fermentation Food Handling Plant Leaves/chemistry Plant Shoots/chemistry Quality Control Tea/*chemistry Volatile Organic Compounds/chemistry (-)-Epigallocat; |
| Notes: | "MedlineXu, Yong-Quan Liu, Pan-Pan Shi, John Gao, Ying Wang, Qiu-Shuang Yin, Jun-Feng eng England 2018/02/07 Food Chem. 2018 May 30; 249:176-183. doi: 10.1016/j.foodchem.2018.01.019. Epub 2018 Jan 3" |
