Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha)

• Published in: International journal of food science & technology Vol. 54; no. 2; pp. 490 - 498
• Main Authors: Fang, Zhou‐Tao, Song, Chu‐Jun, Xu, Hai‐Rong, Ye, Jian‐Hui
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.02.2019
• Subjects: Black tea; Deactivation; Fermentation; flavonol glycosides; Flavor thresholds; Glycosides; High temperature; Inactivation; Leaves; principal component analysis; Principal components analysis; processing; Tea; tea type; UHPLC‐DAD‐MS/MS
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13961

Summary Flavonol glycosides with low thresholds are important flavour substances in tea leaves. This study monitored the dynamic changes in flavonol glycosides during the production of different teas. The fresh leaves of cv. Fudingdabaicha with 15.77 mg g−1 of total flavonol glycosides (TFG) were respectively processed into green, yellow, white, oolong and black teas. A reduction of TFG was observed for different teas, amongst which black tea contained the lowest level of TFG (9.83 mg g−1), followed by oolong tea (11.96 mg g−1), while green, yellow and white teas contained similar levels of TFG (~13.70 mg g−1). Fixation was crucial to maintain the stability of flavonol glycosides due to its inactivation effect on enzymes at high temperature. Principal component analysis results indicated that flavonol glycosides were vulnerable to fermentation, and the stabilities of flavonol glycosides were related with aglycone and glycoside moiety. The dynamic changes of flavonol glycosides during the production of green, yellow, white, oolong and black teas were monitored. Fermentation reduced flavonol glycosides. The stabilities of flavonol glycosides were related with aglycone and glycoside moiety.