Identification and Evaluation of Colour Change in Rosemary and Biluochun Tea Infusions.

ABSTRACT:

Background

The colour of tea beverages during processing and storage significantly influences their visual quality. However, natural pink tea products are rare. This study investigated the mechanism behind the pink colouration in the mixed infusion of Biluochun (a green tea) and rosemary.

Methods

Infusions of Biluochun (B), rosemary (R), and their mixture (BR), brewed with boiling water for 10 min, were analysed using liquid chromatography-mass spectrometry (LC-MS). Additionally, the pH value and tea pigment content were measured.

Results

A total of 134 differential metabolites (DEMs) were detected. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that phenylalanine metabolism and tyrosine metabolism pathways were enriched with abundant DEMs. Some amino

SUBMITTER: Yuan Y 

PROVIDER: S-EPMC12029317 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature