Academic Journal
Dynamic changes, flavor contributions, and enzymatic transformation mechanisms of phenolic acids during black tea processing.
| Title: | Dynamic changes, flavor contributions, and enzymatic transformation mechanisms of phenolic acids during black tea processing. |
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| Authors: | Xu A; Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Wang S; Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Xiao Q; Quzhou Academy of Agricultural and Forestry Sciences, Quzhou 324000, China., Li S; Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Tu Z; Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Tao M; Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Cao Y; Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Guo Q; Quzhou Academy of Agricultural and Forestry Sciences, Quzhou 324000, China., Xu P; Institute of Tea Science, Zhejiang University, Hangzhou 310058, China. Electronic address: zdxp@zju.edu.cn., Liu Z; Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: liuzq0312@163.com. |
| Source: | Food chemistry [Food Chem] 2026 Aug 01; Vol. 519, pp. 149712. Date of Electronic Publication: 2026 May 19. |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| MeSH Terms: | Camellia sinensis*/chemistry , Camellia sinensis*/enzymology , Catechol Oxidase*/chemistry , Catechol Oxidase*/metabolism , Flavoring Agents*/chemistry , Hydroxybenzoates*/chemistry , Hydroxybenzoates*/metabolism , Peroxidase*/chemistry , Plant Proteins*/chemistry , Plant Proteins*/metabolism , Tea*/chemistry, Humans ; Fermentation ; Food Handling ; Oxidation-Reduction ; Taste |
| Abstract: | The characteristic flavor of black tea originates from the oxidative transformation of phenolic compounds during processing. Despite their low abundance, phenolic acids are important contributors to flavor quality; however, their roles and transformation pathways during black tea manufacture remain unclear. Here, untargeted and targeted metabolomics were used to characterize phenolic acid dynamics. Fermentation was identified as the critical stage, marked by the degradation of hydroxycinnamic acids and the accumulation of hydroxybenzoic acids, particularly gallic acid. Sensory evaluation suggested that cryptochlorogenic acid, neochlorogenic acid, and 5-O-caffeoylshikimic acid were major contributors to astringency and sourness. In vitro enzyme assays indicated that polyphenol oxidase and peroxidase could synergistically drive phenolic acid transformation. In addition to self-oxidation, phenolic acids potentially participated in catechin oxidation, forming putative aryl adducts. These findings provide new insights into the enzymatic mechanisms of phenolic acid transformation and their potential impact on black tea quality. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Black tea processing; Co-oxidation; Enzymatic transformation; Flavor contribution; Phenolic acids |
| Substance Nomenclature: | EC 1.10.3.1 (Catechol Oxidase) 0 (Flavoring Agents) 0 (Hydroxybenzoates) EC 1.11.1.7 (Peroxidase) I3P9R8317T (phenolic acid) 0 (Plant Proteins) 0 (Tea) |
| Entry Date(s): | Date Created: 20260522 Date Completed: 20260612 Latest Revision: 20260629 |
| Update Code: | 20260629 |
| DOI: | 10.1016/j.foodchem.2026.149712 |
| PMID: | 42172754 |
| Database: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.149712 |