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Metabolomics reveals a differential attitude in phytochemical profile of black tea (Camellia Sinensis Var. assamica) during processing
- Source :
- Food Chemistry: X, Vol 24, Iss , Pp 101899- (2024)
- Publication Year :
- 2024
- Publisher :
- Elsevier, 2024.
-
Abstract
- Black tea's quality and flavor are largely influenced by its processing stages, which affect its volatile and non-volatile phytochemicals. This study aimed to optimized black tea manufacturing by investigating withering time, fermentation time, and temperature's impact on sensory quality. Using a U*15 (157) uniform design, optimal conditions were determined: 14 h of withering, 5.6 h of fermentation, and a 34 °C temperature. A verification experiment analyzed the volatile and non-volatile profiles. HPLC, GC–MS, and LC-MS revealed dynamic changes in phytochemicals. Among 157 VOCs and 2642 metabolites, 19 VOCs (VIP > 1.5) were crucial for aroma, while 50 (VIP > 1.5, p
Details
- Language :
- English
- ISSN :
- 25901575
- Volume :
- 24
- Issue :
- 101899-
- Database :
- Directory of Open Access Journals
- Journal :
- Food Chemistry: X
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.8c6058c59b1144878b79ec0ee4120790
- Document Type :
- article
- Full Text :
- https://doi.org/10.1016/j.fochx.2024.101899