Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots

Xu, Yong-Quan; Liu, Panpan; Shi, John; Gao, Ying; Wang, Qiushuang; Yin, Jing

doi:10.1016/j.foodchem.2018.01.019

Cited by 68 publications

(63 citation statements)

References 32 publications

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“…Determination of total flavones used the aluminum trichloride colorimetric method (Karimi, Moradi, Alidadi, & Hashemi, ). Determination of tea soluble sugar (SS) used the fluorenone colorimetric method (Xu, Liu, et al, ). Determination of TFs, TRs, and theabrownins (TBs) used the system analysis method (Jiang, Hua, Wang, Yuan, & Ma, ).…”

Section: Methodsmentioning

confidence: 99%

Distinct variation in taste quality of Congou black tea during a single spring season

Huang

Zhao

et al. 2020

Food Science & Nutrition

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The quality of Congou black tea fluctuates greatly with the changing seasons.However, variations in the taste quality of Congou black tea manufactured during a single spring season are far from clear. Here, we analyzed the taste quality of HuangJinCha (HJC) Congou black tea using sensory evaluation and found the taste quality of black tea manufactured in the early spring was better than that manufactured in the late spring. Principal component analysis (PCA) and cluster analysis for the data from the electronic tongue confirmed the variation and revealed that April 4 may be the critical time point at which variations in taste quality become apparent.The contents of tea polyphenols (TP), total catechins (TC), total flavones, (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and gallic acid (GA) showed increasing trends, whereas total amino acids (TAA) declined over time. Moreover, the variations in total amino acids (r = 0.846) and total flavones (r = -0.858) were highly significantly correlated with the average taste quality score (p < .01), suggesting these compounds were the primary factors responsible for the fluctuation in taste quality of Congou black tea processed during a single spring season. K E Y W O R D Sblack tea, electronic tongue, sensory evaluation, spring season, taste quality

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Section: Methodsmentioning

confidence: 99%

Distinct variation in taste quality of Congou black tea during a single spring season

Huang

Zhao

et al. 2020

Food Science & Nutrition

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“…Polyphenols are important factors in tea qualities (Wu et al, 2019;Xu et al, 2018), which contribute astringency to the tea taste. The catechins are the family of polyphenols, mainly include EC, EGC, ECG, EGCG, C, GC, CG, and GCG and have been used as a large group of natural antioxidants in many aspects (Singh, Shankar, & Srivastava, 2011;Wang, Dong, Men, Tong, & Zhou, 2013).…”

Section: Tea Polyphenols Catechins and Caffeinementioning

confidence: 99%

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Wang

Chen

Zhang

et al. 2019

Food Science & Nutrition

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Volatile flavor compounds (VFCs) and nutrients in Viscum articulatum Burm.f. parasitic on ancient tea trees (named TM) were studied in this research by headspace solid‐phase microextraction (HS‐SPME)/gas chromatography–mass spectrometry (GC–MS) and conventional methods. Sixty‐six volatile compounds belonging to different classes were identified by GC–MS. The ketones, alcohols, and aldehydes were the principal aroma groups in TM according to principle component analysis (PCA). The most abundant aroma components in TM included benzaldehyde (9.64%), geranylacetone (7.92%), epoxy‐β‐ionone (7.71%), β‐linalool (7.35%), methyl salicylate (6.96%), and hotrienol (6.14%), significantly higher than CKs (p < .05). The positive PC1 and PC2 in TM were correlated with benzaldehyde, hotrienol, methyl salicylate, and geranylacetone. The mistletoes could be differentiated from CKs due to the difference in aroma compounds. Clean and fresh, woody and nutty odor with minor floral scent was the characteristics of TM. Analysis of the nutritional components showed that contents of polyphenols and catechins in TM were at trace levels, significantly lower than CKs (p < .05). The total contents of polyphenols, amino acids, carbohydrates, and caffeine in TM were significantly lower from the total soluble solids (p < .05), indicating that there were still lots of compounds undetected in TM. The sensory test showed that the taste and aroma in TM can be accepted, which indicates TM could be developed into alternative tea drinks in the future.

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“…Vine tea has been considered to be a functional, healthy beverage for hundreds of years in China. Unlike the conventional green tea (Camellia sinensis L.), which contains high levels of catechins [2,3], the main bioactive metabolite of vine tea is dihydromyricetin (DHM), a flavanonol compound [4]. DHM, also known as ampelopsin, plays important roles in various pharmacological activities such as antioxidant [1], anti-inflammatory [5,6], antimicrobial [7], reno-protective [8], and anticancer activities [9,10], etc.…”

Section: Introductionmentioning

confidence: 99%

Annotation of genes involved in high level of dihydromyricetin production in vine tea (Ampelopsis grossedentata) by transcriptome analysis

Cao

et al. 2020

BMC Plant Biol

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Background: Leaves of the medicinal plant Ampelopsis grossedentata, which is commonly known as vine tea, are used widely in the traditional Chinese beverage in southwest China. The leaves contain a large amount of dihydromyricetin, a compound with various biological activities. However, the transcript profiles involved in its biosynthetic pathway in this plant are unknown. Results: We conducted a transcriptome analysis of both young and old leaves of the vine tea plant using Illumina sequencing. Of the transcriptome datasets, a total of 52.47 million and 47.25 million clean reads were obtained from young and old leaves, respectively. Among 471,658 transcripts and 177,422 genes generated, 7768 differentially expressed genes were identified in leaves at these two stages of development. The phenylpropanoid biosynthetic pathway of vine tea was investigated according to the transcriptome profiling analysis. Most of the genes encoding phenylpropanoid biosynthesis enzymes were identified and found to be differentially expressed in different tissues and leaf stages of vine tea and also greatly contributed to the biosynthesis of dihydromyricetin in vine tea. Conclusions: To the best of our knowledge, this is the first formal study to explore the transcriptome of A. grossedentata. The study provides an insight into the expression patterns and differential distribution of genes related to dihydromyricetin biosynthesis in vine tea. The information may pave the way to metabolically engineering plants with higher flavonoid content.

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Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots

Cited by 68 publications

References 32 publications

Distinct variation in taste quality of Congou black tea during a single spring season

Distinct variation in taste quality of Congou black tea during a single spring season

Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

Annotation of genes involved in high level of dihydromyricetin production in vine tea (Ampelopsis grossedentata) by transcriptome analysis

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