2026Journal articleFree to read
Li H, Chen X, Wang S, Zhao H, Xie Y, Yang L
Food chemistry: X
Tea powder incorporation is a promising strategy for developing functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was replaced with four tea powders, namely matcha, chenpi-polygonatum tea, rose black tea, and jasmine tea, to evaluate changes in structural characteristics, quality traits, and both volatile and non-volatile metabolites. Tea powder promoted a denser starch-gluten matrix, thereby improving cooking performance, texture, and overall sensory quality and acceptability, while significantly increasing starch and phenolic contents, as well as in vitro antioxidant activity. Non-volatile metabolomics showed that differential metabolites were mainly enriched in flavonoid biosynthesis and flavone and flavonol biosynthesis. Volatile profiles shifted from a simple cereal-like aroma to more complex floral, fruity, and fresh notes, with jasmine tea showing the strongest aroma-enhancing effect. These results provide support for the development of functional tea powder-enriched fresh noodles.
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Study type
In vitro / cell study
Lab experiments on cells or isolated systems.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the keywords).
Li H, Chen X, Wang S, Zhao H, Xie Y, Yang L. (2026). Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104202
DOI: 10.1016/j.fochx.2026.104202 · PubMed ID: 42519770
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