Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products
Increased attention has been attracted by unique beverage plants resources which specifically accumulate metabolites, such as anthocyanin, catechin and caffeine, because of special flavor quality or high efficacy activity. To reveal the key metabolites constituting the quality of Qianlin tea, a trad...
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002348 |
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| author | Longxiang Zhang Hua Zhang Xiaofu Zhang Haiyan Tang Jianyun Ruan Chunlei Li Qunfeng Zhang |
| author_facet | Longxiang Zhang Hua Zhang Xiaofu Zhang Haiyan Tang Jianyun Ruan Chunlei Li Qunfeng Zhang |
| author_sort | Longxiang Zhang |
| collection | DOAJ |
| description | Increased attention has been attracted by unique beverage plants resources which specifically accumulate metabolites, such as anthocyanin, catechin and caffeine, because of special flavor quality or high efficacy activity. To reveal the key metabolites constituting the quality of Qianlin tea, a tradition drink processed from Camellia cuspidate, sensory quality, amino acids, flavonoids, and volatile metabolites were comprehensively investigated. The Qianlin white, black, and green teas exhibited rich and unique taste and aroma qualities with distinct colors of bright yellow-green, reddish-brown, and golden, respectively. Qianlin green tea had fresh and mellow flavor characteristics with an evident apple aroma. There were no significant differences in the water extract components between the three types of Qianlin teas and that of ordinary green tea (processed with Camellia sinensis), although none of the Qianlin teas contained caffeine. All three Qianlin teas contained only trace amounts of catechins, and there was no difference in the total amount of tea polyphenols between the Qianlin teas and ordinary green tea. The total amount of amino acids in the Qianlin teas was significantly lower than that of ordinary green tea and the Qianlin teas did not contain theanine, whereas the contents of asparagine and arginine were significantly higher than those of ordinary green tea. Compared with Qianlin green tea, the contents of asparagine, arginine, γ-aminobutyric acid, and phosphatidylserine were higher in Qianlin white and black teas. β-Linalool (42.81 % to 67.76 %), Terpinen-4-ol and α-terpineol are the main aroma presenting substances in the aroma of Qianlin tea. The results provided a basis for us to understand the quality-related volatile and nonvolatile metabolites of Qianlin tea, further to diversify tea products. |
| format | Article |
| id | doaj-art-f846c0f4b27d4a31beece18af6b94614 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-f846c0f4b27d4a31beece18af6b946142024-12-18T08:55:02ZengElsevierApplied Food Research2772-50222024-12-0142100624Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea productsLongxiang Zhang0Hua Zhang1Xiaofu Zhang2Haiyan Tang3Jianyun Ruan4Chunlei Li5Qunfeng Zhang6Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Shandong Provincial University Laboratory for Protected Horticulture, Weifang University of Science and Technology, Shouguang 262700, China; College of Horticulture Science and Engineering, Shandong Agriculture University, Taian, Shandong, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Shandong Provincial University Laboratory for Protected Horticulture, Weifang University of Science and Technology, Shouguang 262700, China; College of Horticulture Science and Engineering, Shandong Agriculture University, Taian, Shandong, ChinaShiyan Economic Crop Research Institute, Shiyan Hubei, ChinaHubei Vocational College of Bio-Technology, Wuhan, Hubei, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaShandong Provincial University Laboratory for Protected Horticulture, Weifang University of Science and Technology, Shouguang 262700, China; Corresponding author at: 1299 Jinguang Street, Shouguang 262700, China.Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Corresponding author at: 9 South Meiling Road, Hangzhou 310008, China.Increased attention has been attracted by unique beverage plants resources which specifically accumulate metabolites, such as anthocyanin, catechin and caffeine, because of special flavor quality or high efficacy activity. To reveal the key metabolites constituting the quality of Qianlin tea, a tradition drink processed from Camellia cuspidate, sensory quality, amino acids, flavonoids, and volatile metabolites were comprehensively investigated. The Qianlin white, black, and green teas exhibited rich and unique taste and aroma qualities with distinct colors of bright yellow-green, reddish-brown, and golden, respectively. Qianlin green tea had fresh and mellow flavor characteristics with an evident apple aroma. There were no significant differences in the water extract components between the three types of Qianlin teas and that of ordinary green tea (processed with Camellia sinensis), although none of the Qianlin teas contained caffeine. All three Qianlin teas contained only trace amounts of catechins, and there was no difference in the total amount of tea polyphenols between the Qianlin teas and ordinary green tea. The total amount of amino acids in the Qianlin teas was significantly lower than that of ordinary green tea and the Qianlin teas did not contain theanine, whereas the contents of asparagine and arginine were significantly higher than those of ordinary green tea. Compared with Qianlin green tea, the contents of asparagine, arginine, γ-aminobutyric acid, and phosphatidylserine were higher in Qianlin white and black teas. β-Linalool (42.81 % to 67.76 %), Terpinen-4-ol and α-terpineol are the main aroma presenting substances in the aroma of Qianlin tea. The results provided a basis for us to understand the quality-related volatile and nonvolatile metabolites of Qianlin tea, further to diversify tea products.http://www.sciencedirect.com/science/article/pii/S2772502224002348Qianlin teaProcessing technologySensory qualityPhysicochemical composition |
| spellingShingle | Longxiang Zhang Hua Zhang Xiaofu Zhang Haiyan Tang Jianyun Ruan Chunlei Li Qunfeng Zhang Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products Applied Food Research Qianlin tea Processing technology Sensory quality Physicochemical composition |
| title | Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products |
| title_full | Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products |
| title_fullStr | Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products |
| title_full_unstemmed | Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products |
| title_short | Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products |
| title_sort | volatile and flavour compounds analysis reveal quality constituents of qianlin tea camellia cuspidata to diversify tea products |
| topic | Qianlin tea Processing technology Sensory quality Physicochemical composition |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002348 |
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