Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

文献类型： 外文期刊

第一作者： Cao, Qing-Qing

作者： Cao, Qing-Qing;Fu, Yan-Qing;Wang, Jie-Qiong;Wang, Fang;Yin, Jun-Feng;Xu, Yong-Quan;Cao, Qing-Qing;Zhang, Liang

作者机构：

关键词： Roasting; Tieguanyin oolong tea; Sensory evaluation; Targeted analysis; Non-targeted analysis

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）

ISSN： 2590-1575

年卷期： 2021 年 12 卷

页码：

收录情况： SCI

摘要： 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 nonvolatile 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 degrees C compared with 105 degrees C, with the reduction of Ltheanine and flavan-3-ols. Meanwhile, high temperature hampered the volatiles' diversity and intensity, resulting from the lowering of floral volatiles, i.e., beta-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.

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