Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing

LWT ◽  
2020 ◽  
Vol 117 ◽  
pp. 108655 ◽  
Author(s):  
Cemile Yılmaz ◽  
Feramuz Özdemir ◽  
Vural Gökmen
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Black Tea ◽  
Neuroactive Compounds ◽  
Different Types

scholarly journals Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing

2019 ◽  
Vol 12 (8) ◽  
pp. 2411-2417 ◽  
Author(s):  
Saiqa Jabeen ◽  
Sahib Alam ◽  
Maria Saleem ◽  
Waqar Ahmad ◽  
Rukhsana Bibi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Black Tea ◽  
Tea Leaves ◽  
Mineral Contents ◽  
Total Free Amino Acids

scholarly journals Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6739
Author(s):  
Fei Ye ◽  
Xiaoyan Qiao ◽  
Anhui Gui ◽  
Shengpeng Wang ◽  
Panpan Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Soluble Sugars ◽  
Water Extract ◽  
Black Tea ◽  
Drying Methods ◽  
Drying Method ◽  
Metabolomics Data

This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.

Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics

LWT ◽  
2020 ◽  
Vol 118 ◽  
pp. 108768 ◽  
Author(s):  
Qin Ouyang ◽  
Yongcun Yang ◽  
Jizhong Wu ◽  
Quansheng Chen ◽  
Zhiming Guo ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Electronic Tongue ◽  
Black Tea ◽  
Total Free Amino Acids

scholarly journals Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 66 ◽  
Author(s):  
Yiyong Chen ◽  
Lanting Zeng ◽  
Yinyin Liao ◽  
Jianlong Li ◽  
Bo Zhou ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Degradation ◽  
Manufacturing Process ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Black Tea

Amino acids contribute to the nutritional value and quality of black tea. Fermentation is the most important stage of the black tea manufacturing process. In this study, we investigated protein degradation and proteinaceous amino acid metabolism associated with enzymatic reactions during fermentation in the black tea manufacturing process. The results showed that the concentrations of both protein and free amino acids decreased during fermentation. We also confirmed that proteins were broken down into free amino acids by artificially synthesized dipeptide benzyloxycarbonyl glutamyl-tyrosine (Z-Glu-Tyr). Metabolites of the amino acid metabolic pathway increased significantly during fermentation. Furthermore, we confirmed that free amino acids were degraded to volatile compounds in a tracer experiment with the isotope precursor. These results provide information that will help black tea manufacturers improve the quality of black tea.

Free amino acids and volatile compounds in vinegars obtained from different types of substrate

2004 ◽  
Vol 85 (4) ◽  
pp. 603-608 ◽  
Author(s):  
Eva Valero ◽  
Teresa M Berlanga ◽  
Pedro M Roldán ◽  
Carlos Jiménez ◽  
Isidoro García ◽  
...  
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Different Types
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