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Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons

The present study was aimed to elucidate the flavor formation mechanism of Changqing tea. High-performance liquid chromatography (HPLC) analysis showed that the total catechins of Changqing tea was 65–160 mg/g, with 16–34 mg/g non-galloyated catechins and 49–126 mg/g galloylated catechins. Tea polyp...

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Principais autores: Qingping Ma, Mengyao Qin, Laichao Song, Haiwei Sun, Hong Zhang, Huanhuan Wu, Zhihong Ren, Hui Liu, Gang Duan, Yu Wang, Zhaotang Ding
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-07-01
coleção:Foods
Assuntos:
Changqing tea
catechins
amino acids
flavonoid biosynthesis
metabolism
Acesso em linha:https://www.mdpi.com/2304-8158/11/15/2289
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