Lipids: A noteworthy role in better tea quality.

Camellia sinensis / chemistry Lipid Metabolism Plant Leaves / chemistry Tea / chemistry Lipids / analysis
Flavor formation Lipids Postharvest tea leaves Preharvest tea leaves

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Jan 2024
Historique:
received: 02 06 2023
revised: 28 07 2023
accepted: 30 07 2023
medline: 7 9 2023
pubmed: 16 8 2023
entrez: 15 8 2023
Statut: ppublish

Résumé

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 hence tea flavor. The characterization of lipids in preharvest tea leaves provides a reference to obtain better tea quality. Lipids transformation in postharvest stages of tea leaves differs from varieties of tea types, and lipid oxidations functions in the tea flavor formation. A comprehensive overview of the lipids in tea leaves of preharvest and postharvest stages is necessary to improve tea quality.

Identifiants

DOI: 10.1016/j.foodchem.2023.137071 PMID: 37582323
pubmed: 37582323
pii: S0308-8146(23)01689-8
doi: 10.1016/j.foodchem.2023.137071
pii:
doi:

Substances chimiques

Tea 0
Lipids 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

137071

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Fang-Fang Huang (FF)

National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China.

Pei-Di Yang (PD)

Tea Research Institute of Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China.

Si-Lei Bai (SL)

National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China.

Zhong-Hua Liu (ZH)

National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China.

Juan Li (J)

National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: xixi_lj@hunau.edu.cn.

Jian-An Huang (JA)

National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: jian7513@hunau.edu.cn.

Li-Gui Xiong (LG)

National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: xiongligui@hunau.edu.cn.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Theales › Theaceae › Camellia › Camellia sinensis › Lipids: A noteworthy role in better tea quality.
questionsmedicales.fr › Métabolisme › Métabolisme lipidique › Lipids: A noteworthy role in better tea quality.
questionsmedicales.fr › Structures de plante › Parties aériennes de plante › Feuilles de plante › Lipids: A noteworthy role in better tea quality.
questionsmedicales.fr › Aliments et boissons › Boissons › Thé › Lipids: A noteworthy role in better tea quality.
questionsmedicales.fr › Lipides › Lipids: A noteworthy role in better tea quality.