The variation of acrylamide and 5-hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation.
Lu WangMingchun WenYu ZhouLiang ZhangPublished in: Journal of the science of food and agriculture (2024)
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.
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