کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7598026 1492136 2014 28 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Determination of quality constituents in the young leaves of albino tea cultivars
ترجمه فارسی عنوان
تعیین اجزاء کیفی برگ های جوان برگ چای آلبینو
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Albino tea has received increased attention due to its brisk flavour. To identify changes in the key chemical constituents conveying important qualities to albino tea, the metabolite profiles of four albino cultivars and one green tea cultivar were analysed. Compared to the green tea control, significantly decreased contents of chlorophyll (Chl) (p < 0.01), total carotenoids (p < 0.05), caffeine (p < 0.01), and total catechins (p < 0.05) were found in albino tea leaves with a few exceptions, whereas increases were noted in the Chl a/b ratio and the contents of both zeaxanthin and free amino acids, including theanine. Multivariate analysis identified catechins and carotenoids as the most important contributors to the metabolic profile variance between the albino and green tea cultivars. High levels of amino acids, along with low levels of chlorophylls, catechins and caffeine, contribute to the qualities of albino tea, which include reduced astringency and bitterness, along with a strong umami taste.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 155, 15 July 2014, Pages 98-104
نویسندگان
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