Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds and in vitro antioxidant capacity in steamed green teas.

ABSTRACT: To explore the effects of harvest seasons and etiolated cultivars on the volatile compounds of steamed green teas, this study analyzed comprehensively the volatile compounds of steamed green teas using simultaneous distillation extraction-gas chromatography-mass spectrometry (SDE-GC-MS) and chemometrics analytical techniques in combination with odor activity value (OAV). Additionally, the in vitro antioxidant capacity of the steamed green teas was evaluated. The results showed that 95 volatile compounds were identified, among which aldehydes, ketones, alcohols, and acids were the main types in steamed green teas made from etiolated tea cultivars. Furthermore, the relative content of volatile compounds in steamed green tea was significantly negatively correlated with season (P

SUBMITTER: Mi S 

PROVIDER: S-EPMC10973806 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature