数字农科院2.0

Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons

文献类型： 外文期刊

作者： Fu, Zhouping;Chen, Liyan;Zhou, Sujuan;Hong, Yiwei;Zhang, Xiangchun;Chen, Hongping

作者机构：

关键词： Six categories of Chinese tea;Fermentation degree;Geographical origins;Harvesting seasons;Biochemical properties

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 430 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： The processing techniques, geographical origins, and harvesting seasons have a significant impact on tea compound accumulation, leading to different flavor characteristics and consumer preferences for tea. Herein, six categories of tea involving 1329 samples revealed the distribution characteristics via compound accumulation, as well as the impact of production regions and harvesting seasons on flavor chemicals. With the increasing fermentation degree, the average content of tea polyphenols, catechins, and theanine in dark tea decreased by 57.78%, 94.64%, and 98.57% compared to green tea, respectively. The compounds in tea fluctuate with the geographical origins and seasons, with theanine and free amino acids being more accumulated in the Jiangnan tea region in spring tea, while total polyphenols and catechins were more abundant in Southwest China's tea region in summer and autumn tea. This study comprehensively understands the accumulation characteristics of tea compounds corresponding to processing techniques and the geographical origins of Chinese tea.

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