Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model.

ABSTRACT: Fixation is a key process contributing to different flavors of green tea and pan-fire and steam were the common fixation methods applied conventionally. In this study, pan-fired green tea (PGT) and steamed green tea (SGT) produced by different fixation methods were compared in characteristic biochemicals including volatile compounds, amino acids, catechins and alkaloids, together with evaluating their tastes and lipid-lowering effects. PGT and SGT could be distinguished clearly by orthogonal partial least squares discriminant analysis (OPLS-DA) and heatmap. SGT had higher contents of volatile alcohols (44.75%) with green and floral attributes, while PGT had higher contents of volatile esters (22.63%) with fruity and sweet attributes. Results of electronic tongue analysis showed that PGT an

SUBMITTER: Li M 

PROVIDER: S-EPMC9180411 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature