Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea-Reference-Cited by-同舟云学术

Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea

Published:2023-01 Issue: Volume:173 Page:114286
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Shi Jiang^ORCID,Wu Wenliang,Zhang Yongcheng,Baldermann Susanne,Peng Qunhua,Wang Jiatong,Xu Lili,Yang Gaozhong,Fu Jianyu,Lv Haipeng,Lin Zhi

Funder

Earmarked Fund for China Agriculture Research System

Young Scientists Fund

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. A kiwifruit (Actinidia deliciosa) R2R3-MYB transcription factor modulates chlorophyll and carotenoid accumulation;Ampomah-Dwamena;New Phytologist,2019

2. Metabolomics of carotenoids: The challenges and prospects - a review;Arathi;Trends in Food Science & Technology,2015

3. Sources, health benefits, and biological properties of zeaxanthin;Bouyahya;Trends in Food Science & Technology,2021

4. Source to sink: Regulation of carotenoid biosynthesis in plants;Cazzonelli;Trends in Plant Science,2010

5. Aroma formation and dynamic changes during white tea processing;Chen;Food Chemistry,2019

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanism of aroma formation in white tea treated with solar withering;Food Research International;2024-10

2. LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea;Food Research International;2024-09

3. Effect of withering/spreading on the physical and chemical properties of tea: A review;Comprehensive Reviews in Food Science and Food Safety;2024-09

4. Volatile and non-volatile compounds profiling and their role in sensory and antioxidative attributes of two species of “red snow tea” (Lethariella);Journal of Food Composition and Analysis;2024-09

5. Influence of steaming duration, chlorophyll‐a and ‐b content and ratio, and pH on the color of green tea processed from multiple tea (Camellia sinensisL.) cultivars;Journal of the Science of Food and Agriculture;2024-08-05