Effects of isolated scenting on the taste quality of broken green tea based on metabolomics.
Food Chem X
; 22: 101454, 2024 Jun 30.
Article
de En
| MEDLINE
| ID: mdl-38808163
ABSTRACT
Liquid chromatography-mass spectrometry (LC-MS) combined with multivariate analysis were used to characterize the nonvolatile compounds of broken green tea and explore the effect of isolated scenting on metabolic profile and taste quality of broken green tea in this research. A total of 236 nonvolatile compounds were identified and 13 compounds were believed to be the key characteristic taste compounds of scented broken green tea. Meanwhile, the optimal isolated scenting time of broken green tea was determined to be 10 h based on the sensory evaluation and PLS results. The contents and types of flavonoids, organic acids and catechins lead to the difference of taste quality at different scenting times. Overall, these findings provided a theoretical basis for scenting to improve the taste of broken green tea, and provide a new idea for improving the taste of broken green tea.
(−)-Catechin (PubChem CID: 73160); (−)-Gallocatechin (PubChem CID: 9882981); Broken green tea; Butein (PubChem CID: 5281222); Caffeine (PubChem CID: 2159); Epigallocatechin gallate (PubChem CID: 65064); Isolated scenting; Isoschaftoside (PubChem CID: 3084995); Nonvolatile compounds; Palmitic Acid (PubChem CID: 985).; Pheophorbide A (PubChem CID: 253193); Taste; l-(−)-Malic acid (PubChem CID: 222656); trans-3-Indoleacrylic acid (PubChem CID: 5375048)
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Langue:
En
Journal:
Food Chem X
Année:
2024
Type de document:
Article
Pays d'affiliation:
Chine
Pays de publication:
Pays-Bas