文献类型：期刊文献

英文题名：Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process

作者：Ren, Haiwei[1,2];Peng, Danni[1,2];Liu, Meiqi[1];Wang, Yizhen[3];Li, Zhijuan[1];Zhao, Hongyuan[1];Zheng, Yi[4];Liu, Yuan[5];Feng, Xiaoxiao[5]

第一作者：Ren, Haiwei

通信作者：Zhao, HY[1];Feng, XX[2]

机构：[1]Lanzhou Univ Technol, Sch Life Sci & Engn, 287 Langongping Rd, Lanzhou 730050, Gansu Province, Peoples R China;[2]China Northwest Collaborat Innovat Ctr Low Carbon, 287 Langongping Rd, Lanzhou 730050, Gansu Province, Peoples R China;[3]Gansu Univ Tradit Chinese Med, Clin Coll Tradit Chinese Med, Lanzhou 730000, Peoples R China;[4]Kansas State Univ, Dept Grain Sci & Ind, 101C BIVAP, 1980 Kimball Ave, Manhattan, KS 66506 USA;[5]Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

第一机构：Lanzhou Univ Technol, Sch Life Sci & Engn, 287 Langongping Rd, Lanzhou 730050, Gansu Province, Peoples R China

通信机构：[1]corresponding author), Lanzhou Univ Technol, Sch Life Sci & Engn, 287 Langongping Rd, Lanzhou 730050, Gansu Province, Peoples R China;[2]corresponding author), Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.

年份：2025

卷号：468

外文期刊名：FOOD CHEMISTRY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001413582900001)】；

基金：This research was financially supported by the Jingyuan County Science and Technology Plan Project (JYKJ2023-2-06) , the Lanzhou Science and Technology Plan Project (2022-2-94) , the Gansu Province Intellectual Property Project (23ZSCQ036) , and the Gansu Province Natural Science Foundation (23JRRA826) .

语种：英文

外文关键词：Xanthoceras sorbifolium leaf tea (XLT); Processing; Volatile organic components (VOCs); Phytochemical components; Antioxidant

摘要：In order to elucidate the dynamic changes of quality characteristics in Xanthoceras sorbifolium leaf tea (XLT), this work investigated the chemical components, volatile profile, and antioxidant properties at key stages of fixation, shaping, and drying. The process of fixation and drying emerged as critical stages that affected the chemical components and taste of XLT. Total polyphenols, reducing sugars and chlorophyll were the differential compounds, which decreased by 29.1 %, 63.3 % and 69.5 % during processing, respectively. Threonine, glycine, arginine, reducing sugar, caffeine, catechin (C), and epicatechin gallate (ECG) were primary taste characteristic compounds. A total of 95 volatile organic components (VOCs) and 24 key odorants with relative odor activity value (ROAV) > 1.0 were identified in XLT, ethyl 2-methylbutanoate-D, dimethyl disulfide, and ethyl isobutyrate (ROAV = 100) were the central contributors to volatiles profile. Moreover, tea manufacturing enhanced the antioxidant potency composite (APC) by 1.1 %, primarily due to its high water extract content.