Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots.
Food Chem
; 249: 176-183, 2018 May 30.
Article
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| MEDLINE
| ID: mdl-29407922
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 ß-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.
Palabras clave
(−)-Epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin (PubChem CID: 72276); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-gallocatechin (PubChem CID: 9882981); Caffeine (PubChem CID: 2519); Chemical components; Enzyme activity; Oolong tea; Quality; Theaflavin (PubChem CID: 114777); Theaflavin-3, 3'-digallate (PubChem CID: 71307580); Theaflavin-3-gallate (PubChem CID: 102115506); Theaflavin-3'-gallate (PubChem CID: 102115505)
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1
Bases de datos:
MEDLINE
Asunto principal:
Té
/
Camellia sinensis
País/Región como asunto:
Asia
Idioma:
En
Revista:
Food Chem
Año:
2018
Tipo del documento:
Article