Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose-Reference-Cited by-同舟云学术

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Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose

Published:2021-09-14 Issue:38 Volume:69 Page:11417-11426
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Zongde¹²,Han Zisheng³,Qin Chunyin¹²,Lai Guoping¹²,Wen Mingchun¹²,Ho Chi-Tang²³,Zhang Liang¹²^ORCID,Wan Xiaochun¹²

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China

2. International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China

3. Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States

Funder

National Natural Science Foundation of China

Earmarked Fund for China Agriculture Research System

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c03771

Reference30 articles.

1. Effect of Roasting on the Antioxidant Activity of Coffee Brews

2. Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

3. LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

4. Flavoalkaloids with a Pyrrolidinone Ring from Chinese Ancient Cultivated Tea Xi-Gui

5. N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols with Anti-inflammatory Activity in Lipopolysaccharide-Stimulated Macrophages Are Storage-Related Marker Compounds for Green Tea

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1. Characterization of cooked off-flavor volatile sulfur-containing compounds in green tea and their thermal inhibition via (−)-epigallocatechin gallate;Food Chemistry;2025-01

2. Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing;Food Chemistry;2025-01

3. Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation;Food Research International;2024-11

4. The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation;Journal of the Science of Food and Agriculture;2024-08-05

5. New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction;Journal of Agricultural and Food Chemistry;2024-03-27

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