The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation
The roasting temperature determined the levels of AA and 5-HMF in teas. Catechins inhibited the formation of 5-HMF and AA mostly through trapping monosaccharides, while the inhibitory effect of GA was achieved by impeding the reaction. © 2024 Society of Chemical Industry.
Authors
- Mingchun Wen
- Liang Zhang (ORCID: https://orcid.org/0000-0002-2279-2657)
- Yu Zhou
- Lu Wang (ORCID: https://orcid.org/0000-0003-1535-8411)
Institutions
- Anhui Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-05
- DOI
- https://doi.org/10.1002/jsfa.13760
- Citations
- 9
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 3.82
Funders
- National Natural Science Foundation of China