Lipids: A noteworthy role in better tea quality

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期刊论文

作者：

Huang, Fang-Fang;Yang, Pei-Di;Bai, Si-Lei;Liu, Zhong-Hua;Li, Juan*;...

通讯作者：

Li, Juan;Huang, Jian-An;Xiong, LG

作者机构：

[Bai, Si-Lei; Huang, Fang-Fang; Huang, Jian-An; Liu, Zhong-Hua; Xiong, Li-Gui; Li, Juan] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Hunan, Peoples R China.

[Bai, Si-Lei; Huang, Fang-Fang; Huang, Jian-An; Huang, JA; Liu, Zhong-Hua; Xiong, LG; Xiong, Li-Gui; Li, Juan] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

[Bai, Si-Lei; Huang, Jian-An; Liu, Zhong-Hua; Xiong, Li-Gui; Li, Juan] Hunan Agr Univ, Coinnovat Ctr Educ, Minist Utilizat Bot Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

[Bai, Si-Lei; Huang, Jian-An; Liu, Zhong-Hua; Xiong, Li-Gui; Li, Juan] Hunan Agr Univ, Minist Agr & Rural Affairs China, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410128, Hunan, Peoples R China.

[Yang, Pei-Di] Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Hunan, Peoples R China.

通讯机构：

[Huang, JA; Xiong, LG ; Li, J] H

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

语种：

英文

关键词：

Flavor formation;Lipids;Postharvest tea leaves;Preharvest tea leaves

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2024

卷：

431

页码：

137071

DOI：

10.1016/j.foodchem.2023.137071

基金类别：

Natural Science Foundation of Hunan Province Youth Fund [2021JJ40251]; National Natural Science Foundation of China [32222077, U19A2030, 31801547]; National Key Research and development Program of China [2022YFD120505, 2022YFD1201602]; Project of China Agricultural Research System [CARS-19]

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：

New shoots from tea plants (Camellia sinensis) are changed into finished tea after the process, which endows the products with a characteristic flavor. Tea quality is reflected in all aspects, from new shoots to the finished tea that are affected by cultivar, cultivation condition, harvest season, manufacturing methods, and quality of fresh tea leaves. Lipids are hydrophobic metabolites connected with tea flavor quality formation. Herein, we emphasize that the lipids composition in preharvest tea leaves is crucial for materials quality and henc...

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Lipids: A noteworthy role in better tea quality

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