Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age.

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作者： Lizeng,Cheng ^[1] ; Yuanfeng,Wang ^[2] ; Jiarong,Zhang ^[1] ; Jiangxiong,Zhu ^[2] ; Pinhe,Liu ^[1] ; Lurong,Xu ^[1] ; Kang,Wei ^[1] ; Hui,Zhou ^[2] ; Lanlan,Peng ^[1] ; Jie,Zhang ^[3] ; Xinlin,Wei ^[4] ; Zhonghua,Liu ^[5]

作者单位： School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China. ^[1] College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China. ^[2] Shanghai Linong Agriculture Technology Co., Ltd., 328 Xingfang Road, Shanghai 201502, PR China. ^[3] School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China. Electronic address: foodlab2010@163.com. ^[4] Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China. Electronic address: zhonghualiu163@163.com. ^[5]

关键词 Electronic tongue Liquid chromatography-mass spectrometry Metabolic profile Qingzhuan tea Storage age Taste quality

主题词收敛药(Astringents);儿茶素(Catechin);类黄酮物质(Flavonoids);质谱分析法(Mass Spectrometry);代谢组(Metabolome);茶(Tea)

DOI 10.1016/j.foodchem.2021.129953

PMID 34000695

发布时间 2021-07-07

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准确一般字义偏差语意偏离译文作用小提交