National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China.
Tea Research Institute of Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China.
Food Chem. 2024 Jan 15;431:137071. doi: 10.1016/j.foodchem.2023.137071. Epub 2023 Aug 3.
New shoots from tea plants (Camellia sinensis) are changed into finished tea after the process, which endows the products with a characteristic flavor. Tea quality is reflected in all aspects, from new shoots to the finished tea that are affected by cultivar, cultivation condition, harvest season, manufacturing methods, and quality of fresh tea leaves. Lipids are hydrophobic metabolites connected with tea flavor quality formation. Herein, we emphasize that the lipids composition in preharvest tea leaves is crucial for materials quality and hence tea flavor. The characterization of lipids in preharvest tea leaves provides a reference to obtain better tea quality. Lipids transformation in postharvest stages of tea leaves differs from varieties of tea types, and lipid oxidations functions in the tea flavor formation. A comprehensive overview of the lipids in tea leaves of preharvest and postharvest stages is necessary to improve tea quality.
茶树新梢经加工制成成品茶，赋予产品独特的风味。茶叶品质反映在各个方面，从新梢到成品茶都受到品种、栽培条件、收获季节、制作方法和鲜叶质量的影响。脂质是与茶叶风味品质形成有关的疏水性代谢物。在这里，我们强调预采茶叶中的脂质组成对材料质量，进而对茶叶风味至关重要。预采茶叶中脂质的特征分析为获得更好的茶叶品质提供了参考。茶叶采后阶段的脂质转化因茶类品种的不同而不同，脂质氧化在茶叶风味形成中起作用。全面了解预采和采后阶段茶叶中的脂质对于提高茶叶品质是必要的。
