Effects of isolated scenting on the taste quality of broken green tea based on metabolomics

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：

Chen, Yuan;Huang, Yiwen;An, Huimin;Liu, Jiashun;Jiang, Youcang;...

通讯作者：

Li, Shi;Liu, Zhonghua;Huang, JN

作者机构：

[An, Huimin; Jiang, Youcang; Li, Shi; Liu, Zhonghua; Chen, Yuan; Huang, JN; Huang, Yiwen; Huang, Jianan; Liu, Jiashun; Ying, Jiaqi] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[An, Huimin; Jiang, Youcang; Li, Shi; Liu, Zhonghua; Chen, Yuan; Huang, Yiwen; Huang, Jianan; Liu, Jiashun; Ying, Jiaqi] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Li, Shi; Liu, Zhonghua; Huang, Jianan] Hunan Agr Univ, Coinnovat Ctr Educ Minist Utilizat Bot Funct Ingre, Changsha 410128, Peoples R China.

[Li, Shi; Liu, Zhonghua; Huang, Jianan] Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

通讯机构：

[Liu, ZH; Huang, JN ; Li, S] H

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

语种：

英文

关键词：

(−)-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)

期刊：

Food Chemistry: X

ISSN：

2590-1575

年：

2024

卷：

页码：

101454

DOI：

10.1016/j.fochx.2024.101454

基金类别：

Department of Science and Technology of Hunan Province [2020NK2026, 2021NK1020]; China Agriculture Research System [CARS -19]; Department of Agriculture and Rural Affairs of Hunan Province (Jasmine tea)

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

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 10h based on the sensory evaluation and PLS results. The contents and types of...

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

Effects of isolated scenting on the taste quality of broken green tea based on metabolomics

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