己醛
化学
庚烷
谷胱甘肽
芳香
食品科学
绿茶
降级(电信)
色谱法
有机化学
醛
酶
催化作用
电信
计算机科学
作者
Yanqun Xu,Jieqiong Wang,Zi-Cong Wu,Jing Huang,Zhenbiao Li,Jun Xu,De Liang,Ye Tian,G. Wang,Jing Yin,Zisheng Luo,Yong-Quan Xu
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-03-01
卷期号:437: 137802-137802
被引量:2
标识
DOI:10.1016/j.foodchem.2023.137802
摘要
Chinese Oolong tea is widely known for its intricate aroma. However, the degradation of volatile organic compounds (VOCs) poses significant challenges for the tea products. In this study, glutathione (GSH) has an excellent preservation effect on VOCs in both the VOCs extract and the tea infusion during storage, specifically slowing the degradation of hexanal (by 66.39% and 35.09%) and heptanal (by 67.46% and 63.50%). Additionally, the addition of GSH maintained higher levels of active ingredients in tea infusion, including epigallocatechin, procyanidin B1, glutamic acid, and L-(+)-arginine, with respective increases of 184.09, 2.92, 4.10, and 6.35 times. The sulfhydryl group of GSH formed a covalent bond with hexanal and 2-methylbutanal, therefore improving the stability of VOCs. These findings provided a valuable insight for developing effective VOC preservation techniques for water-based tea products.
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