Dynamic change of tea (Camellia sinensis) leaf cuticular wax in white tea processing for contribution to tea flavor formation

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Zuo, Hao;Si, Xiongyuan;Li, Ping;Li, Juan;Chen, Zhihui;...

通讯作者：

Zhao, J

作者机构：

[Zuo, Hao; Li, Ping; Li, Penghui] Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China.

[Si, Xiongyuan] Anhui Agr Univ, Biotechnol Ctr, Hefei 230036, Peoples R China.

[Zhao, Jian; Liu, Zhonghua; Li, Juan; Zhao, J] Hunan Agr Univ, Coll Hort, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Chen, Zhihui; Chen, Changsong] Fujian Acad Agr Sci, Tea Res Inst, Fuzhou 350013, Peoples R China.

通讯机构：

[Zhao, J ] H

Hunan Agr Univ, Coll Hort, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Caffeine;Cuticular wax;Dehydration;Inositol;Tea aroma;Tea flavor;Tea processing

期刊：

Food Research International

ISSN：

0963-9969

年：

2023

卷：

163

页码：

112182

DOI：

10.1016/j.foodres.2022.112182

基金类别：

Acknowledgements The authors acknowledge support from the Key Research and Development (R&D) Program of Anhui Province (18030701155), and the from State Key Lab of Tea Plant Biology and Utilization (SKLTOF20210125) and from Hunan Agricultural University.

机构署名：

本校为通讯机构

院系归属：

园艺园林学院

摘要：

Despite some studies on tea leaf cuticular wax, their component changes during dehydration and withering treatments in tea processing and suspected relation with tea flavor quality formation remain unknown. Here, we showed that tea leaf cuticular wax changed drastically in tea leaf development, dehydration, or withering treatment during tea processing, which affected tea flavor formation. Caffeine was found as a major component of leaf cuticular wax. Caffeine and inositol contents in leaf cuticular wax increased during dehydration and withering treatments. Comparisons showed that tea varieties...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Dynamic change of tea (Camellia sinensis) leaf cuticular wax in white tea processing for contribution to tea flavor formation

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问