Unraveling the mechanism of aroma formation in the maillard reaction of roasted Wuyi rock tea: Focus on furfural, tea pyrrole, and 1-ethyl-1H-Pyrrole

文献类型： 外文期刊

第一作者： Gao, Xing

作者： Gao, Xing;Duan, Yue;Song, Huanlu;Yang, Ping;Yang, Ping

作者机构：

关键词： Wuyi rock tea; Maillard reaction; Aroma compounds; Carbon module labeling (CAMOLA) technique

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 71 卷

页码：

收录情况： SCI

摘要： The formation mechanisms of key aroma-active compounds in Wuyi rock tea (WRT)-furfural, tea pyrrole, and 1-ethyl-1H-pyrrole, which contribute to its roasted aroma and low sensory thresholds-remain unclear. This study employed the carbon module labeling (CAMOLA) technique to simulate medium-fire roasting conditions (130 degrees C, 5 h) of WRT, enabling the elucidation of the formation pathways within a theanine-glucose Maillard system. Aroma components were identified using solid-phase microextraction coupled with comprehensive twodimensional gas chromatography-mass spectrometry. Results showed that the carbon skeletons of furfural and 5hydroxymethylfurfural were primarily derived from glucose, while the glutamic acid component of theanine also contributed to the formation. The carbon skeleton of pyrrole compounds was entirely supplied by glucose, with the N-ethylamine group originating from the ethylamine moiety of theanine. Epigallocatechin gallate modulated pyrrole formation by promoting the Strecker degradation pathway and altering glucose cleavage patterns. Glucose significantly influenced furfural formation, while theanine played a crucial role in generating tea pyrrole and 1-ethyl-1H-pyrrole. Thus, these compounds can serve as critical indicators for monitoring the roasting process.

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