Sensory and chemical characteristics of Tieguanyin oolong tea after roasting.
Food Chem X
; 12: 100178, 2021 Dec 30.
Article
em En
| MEDLINE
| ID: mdl-34927052
ABSTRACT
Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of Tieguanyin, the global metabolomics analysis on the non-volatile and volatile components were proceeded. The weakening of bitterness and astringency, caused by roasting, may be attributed to the decreasing of flavonoids glycosides and procyanidins, whereas the enhancing of sweet aftertaste to the increasing of gallic acid. Besides, l-theanine flavan-3-ols adducts (N-ehtyl-2-pyrrolidinone substituted flavan-3-ols) increased dramatically at 130 °C compared with 105 °C, with the reduction of l-theanine and flavan-3-ols. Meanwhile, high temperature hampered the volatiles' diversity and intensity, resulting from the lowering of floral volatiles, i.e., ß-ionone, jasmine, and nerolidol, yet the nitrogen-containing heterocyclic compounds increased, e.g., pyrroles and pyrazines. The results can help to comprehensively understand the influences of roasting technology on the flavor and chemistry of oolong tea.
(+)-catechin (PubChem CID: 1203); (−)-Epigallocatechin gallate (PubChem CID: 65064); (−)-catechin gallate (PubChem CID: 6419835); (−)-epicatechin (PubChem CID: 72276); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-gallocatechin (PubChem CID: 9882981); (−)-gallocatechin gallate (PubChem CID: 199,472; Caffeine (PubChem CID:2519); Gallic acid (PubChem CID: 370); L-theanine (PubChem CID: 439378); Non-targeted analysis; Roasting; Sensory evaluation; Targeted analysis; Theobromine (PubChem CID: 5429); Tieguanyin oolong tea
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Base de dados:
MEDLINE
Idioma:
En
Ano de publicação:
2021
Tipo de documento:
Article