Insight into Tea Flavonoids: Composition and Chemistry

He, Hua‐Feng; Wei, Kang; Yin, Jing; Yang, Yalin

doi:10.1080/87559129.2020.1721530

Cited by 38 publications

(27 citation statements)

References 71 publications

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“…Additionally, by checking historical temperatures, the average temperature in autumn is higher than that in spring, which causes the content of flavonoids to be higher in autumn than in spring ( Supplementary Table S2 ). Tea flavonoids have attracted extensive attention because of their multiple roles in improving the resistance of fresh tea leaves to multiple stresses and forming unique flavours and colours in tea infusions, which enhance the bitterness of tea infusions [ 9 , 59 ]. This may result in a darker colour in APWTs than in SPWTs ( Figure 1 ).…”

Section: Resultsmentioning

confidence: 99%

“…The quality of tea is determined by various distinctive secondary metabolites, belonging mainly to polyphenols, flavonoids, free amino acids, and volatile olfactive compounds (VOCs) [ 7 ]. Moreover, tea polyphenols enhance the bitterness of tea infusions, flavonoids supply the bitter taste, free amino acids are the source of the umami taste, and VOCs give the tea a wide variety of aroma qualities [ 8 , 9 , 10 ]. The biosynthesis of secondary metabolites is affected by many factors such as tea species, climate environment, soil, manufacturing processes, and picking season.…”

Section: Introductionmentioning

confidence: 99%

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A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

Zhang

Zhou

et al. 2022

Foods

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The flavour of white tea can be influenced by the season in which the fresh leaves are picked. In this study, the sensory evaluation results indicated that spring-picked white tea (SPWT) was stronger than autumn-picked white tea (APWT) in terms of the taste of umami, smoothness, astringency, and thickness as well as the aromas of flower and fresh. To explore key factors of sensory differences, a combination of biochemical composition determination, widely targeted volatilomics (WTV) analysis, multivariate statistical analysis, and odour activity value (OAV) analysis was employed. The phytochemical analysis showed that the free amino acid, tea polyphenol, and caffeine contents of SPWTs were significantly higher than those of APWTs, which may explain the higher umami, smoothness, thickness, and astringency scores of SPWTs than those of APWTs. The sabinene, (2E, 4E)-2, 4-octadienal, (-)-cis-rose oxide, caramel furanone, trans-rose oxide, and rose oxide contents were significantly higher in SPWTs than in APWTs, which may result in stronger flowery, fresh, and sweet aromas in SPWTs than in APWTs. Among these, (2E,4E)-2,4-octadienal and (-)-cis-rose oxide can be identified as key volatiles. This study provides an objective and accurate basis for classifying SPWTs and APWTs at the metabolite level.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

Zhang

Zhou

et al. 2022

Foods

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“…Flavonoids are classified into flavones, flavan‐3‐ols, isoflavones, flavanones, flavonols and anthocyanins, which contribute to the colour and taste of tea (He et al ., 2020). Flavonoids such as quercetin, apigenin and naringenin increase after fixation, which constitute chromogenic substances of tea infusions, whereas flavonoid glycosides such as quercetin‐O‐feruloylpentoside, quercetin 3‐O‐rutin, kaempferol and kaempferol‐O‐pentoside‐O‐hexoside are hydrolysed at high temperature, which reduce the bitterness and astringency of tea infusions (Wang et al ., 2021a).…”

Section: Metabolomics and Tea Key Metabolitesmentioning

confidence: 99%

Metabolomics in quality formation and characterisation of tea products: a review

Cai

Zhong

et al. 2022

Int J of Food Sci Tech

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Summary Tea is one of the biggest categories of modern non‐alcoholic beverages with health benefits. Through different processes, tea products are divided into six main types: green tea, yellow tea, white tea, oolong tea, black tea and dark tea. Metabolomics is helpful for the comprehensive, accurate and rapid determination of tea metabolites in different types of tea products and tea processing materials. It has been widely applied in studying the relationship of tea metabolites and its quality. Therefore, it is necessary to summarise the application of metabolomics in tea. In this review, we described and summarised (1) the main metabolites of six types of tea and their implications on tea quality with emphasis on the content differences in the main metabolites in different types of tea; (2) the research on optimising the key processing steps of six types of tea based on metabolomics and the discussion of various new strategies for effectively improving their quality and (3) the advanced approach to characterise and distinguish different grades of tea products via metabolomics. The current review offers guidance for the improvement of tea quality by metabolomics and its potential challenges.

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“…Except for its good taste and flavor, the health benefits of tea should not be neglected. The bioactivities include anti-oxidation ( 1 ), anti-aging ( 2 ), anti-viral activity ( 3 ), anti-inflammation ( 4 ), and hypoglycemic activities ( 5 ). Gougunao green tea is a famous tea, which is planted and manufactured in Jiangxi, China.…”

Section: Introductionmentioning

confidence: 99%

Structural Characterization of a Low Molecular Weight HG-Type Pectin From Gougunao Green Tea

et al. 2022

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Tea is a popular beverage with a long history of safe and healthy use. Tea polysaccharide is a bioactive component extracted from tea, which has attracted more and more attention in recent decades. In this article, an acidic polysaccharide Gougunao tea polysaccharide (GPS) was isolated from Gougunao green tea by hot water extraction and ethanol precipitation. After purification by a diethylaminoethyl (DEAE) Sepharose Fast Flow column and a Sephacryl S-400 column, several homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) fractions were obtained. Fraction GPS2b with the highest yield was selected for structural characterization by methylation and nuclear magnetic resonance (NMR) analysis. GPS2b was found to be an HG-type pectic polysaccharide (degree of methyl esterification [DE], 51.6%) with low molecular weight (Mw, 36.8 kDa). It was mainly composed of →4)-α-GalpA- (1→ and →4)-α-GalpA-6-OMe-(1→. In addition, a minor highly branched RG-I domain was identified in this fraction. The investigation of structural features of tea polysaccharides can provide insights to understand their structure-bioactivity relationship.

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Insight into Tea Flavonoids: Composition and Chemistry

Cited by 38 publications

References 71 publications

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

Metabolomics in quality formation and characterisation of tea products: a review

Structural Characterization of a Low Molecular Weight HG-Type Pectin From Gougunao Green Tea

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