Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea

Salman, Sinem; Yılmaz, Cemile; Gökmen, Vural; Özdemir, Feramuz

doi:10.1016/j.lwt.2020.110481

Cited by 26 publications

(17 citation statements)

References 20 publications

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“…Different tea varieties have different amino acid content (Horanni & Engelhardt, 2013). Even the same tea varieties have different amino acid content in different tea garden management conditions and different processing methods (Huo et al, 2014;Tan et al, 2016;Zhu et al, 2016;Salman et al, 2021). Although free amino acids only account for 1%~4% of the weight of tea, they are the important substances that constitute the taste of tea.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades

et al. 2022

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Wuyi Rock tea is one of well-known tea in China. The 'Spring Tea Competition' every year is a big event in tea industry of Wuyishan City. In this paper, 667 samples with four grades of Wuyi Rougui teas from 'Spring Tea Competition, 2019' were collected to determine quality indexes. The relationship between the quality index and tea grades was analyzed. The results showed that the higher the grade of teas, the higher the total quality score (TQS) of sensory evaluation. Most of tea quality indexes had the same tendency with TQS. The contents of tea polyphenols, soluble sugar, and catechins were significantly different between the different grades teas. PCoA showed that grades of teas could be effectively distinguished by the tea quality indexes. The contents of tea polyphenols, caffeine, epigallocatechin gallate, and epigallocatechin were significantly and positively correlated to TQS of sensory evaluation. These results suggested that higher content of multicomponents is the material basis of high quality tea. The tea polyphenols, caffeine and catechin can be used to evaluate the grade difference of Wuyi Rougui tea. The ratio of phenols to amino acids, ester catechins to non-ester catechins, and characteristic amino acids are important hallmark of the top tea.

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Section: Introductionmentioning

confidence: 99%

Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades

et al. 2022

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“…Free amino acids were analyzed using an Agilent Ultivo system consisting of an Agilent 1260 Infinity II LC system coupled to an Agilent 6465 triple quadrupole mass spectrometer as described before. 19 Chromatographic separation was performed on a Merck SeQuant ZIC-HILIC column (150 × 4.6 mm i.d., 3.5 μm). Amino acids were identified in multiple reaction monitoring (MRM) mode.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating

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et al. 2021

J. Agric. Food Chem.

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Usage of sprouted grains is an increasing trend in thermally processed foods. Sprouting alters the composition of sugars and amino acids, which are Maillard reaction precursors. Free asparagine, total free amino acids, and sugars were monitored during sprouting and yeast and sourdough fermentations. Acrylamide and 5-hydroxymethylfurfural (HMF) were analyzed in heated samples. The asparagine concentration decreased up to 40% after 24–36 h of sprouting, except for buckwheat, and then increased to the initial concentration after 48 h and several folds after 72 h. The increased amount of reducing sugars after sprouting caused higher acrylamide and HMF formation even if the asparagine concentration was lower. Acrylamide and HMF formation decreased after fermentation of sprouted wholemeal because sugars and asparagine were consumed by yeast. A pH drop of 3 units by sourdough fermentation decreased acrylamide formation but increased HMF formation. Results indicated that sprouted cereal products should be produced under controlled conditions to be used in heated foods.

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“…Fermented teas do not undergo steaming prior to fermentation. Thus, during the rolling, the PPOs and PODs, coming from the chloroplasts and the plant cell wall, respectively, are exposed to the medium ( Salman, Yılmaz, Gökmen, & Özdemir, 2021 ).…”

Section: Bioactive Composition Of Teasmentioning

confidence: 99%

“…The fermentation process represents the main step in the manufacturing for some teas. Fermentation, in this case, refers to an enzyme-catalyzed oxidative process, without the involvement of microbiological agents ( Salman et al, 2021 ). At this stage, important biochemical changes occur, such as the oxidation of phenolic compounds, resulting in the appearance of theaflavins and thearubigins ( Rahman et al, 2020 ).…”

Section: Bioactive Composition Of Teasmentioning

confidence: 99%

“…Drying is carried out as the final step in the processing of teas, aiming at removing water, which improves its storage and transportation. Another purpose of drying is the denaturation of oxidases after the oxidation process of some teas ( Salman et al, 2021 ). Conventional drying is carried out by the application of hot air ( Shi et al, 2019 ).…”

Section: Bioactive Composition Of Teasmentioning

confidence: 99%

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Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

et al. 2021

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Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea

Cited by 26 publications

References 20 publications

Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades

Comparative analysis on the quality of Wuyi Rougui (Camellia sinensis) tea with different grades

Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating

Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

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