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Thermochemical reactions in tea drying shape the flavor of tea: A review

文献类型： 外文期刊

作者： Wang, Huajie 1 ; Chen, Lin 1 ; Xu, Anan 2 ; Zhao, Yueling 3 ; Wang, Yuefei 1 ; Liu, Zhonghua 1 ; Xu, Ping 1 ;

作者机构： 1.Zhejiang Univ, Inst Tea Sci, Hangzhou 310058, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Sericulture & Tea, Hangzhou 310021, Peoples R China

3.Sichuan Agr Univ, Dept Tea Sci, Chengdu 611130, Peoples R China

4.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China

关键词： Tea; Drying; Thermochemical reactions; Drying-derived products; Flavor quality

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2024 年 197 卷

页码：

收录情况： SCI

摘要： Drying is the final and essential step in tea processing. It contributes a lot to the formation of tea flavor quality by a series of complicated and violent thermochemical reactions, such as degradation reaction, Maillard reaction, redox reaction, isomerization reaction, etc. However, the mechanism of specific thermochemical reaction is unclear. Here, by comprehensively summarizing the thermochemical reactions of the main chemicals, including polyphenols, lipids, amino acids and carbohydrates, etc., during tea drying with particularly focus on their contributions of thermal drying on the flavor including color, aroma, and taste, we found that thermal degradation is the dominant thermochemical reaction, directly affecting the taste and color of tea, and thermal oxidation of lipids and Maillard reaction mainly contribute to form tea aroma. More interesting was that high temperature enhanced nucleophilicity of phenolics, allowing them to easily trap carbonyl substances to form small molecular adducts (i.e. EPSFs) or polymers, which could interfere other thermochemical reactions, and then alter the flavor quality of tea. Over all, this review provides updated scientific evidence for in-depth exploration of thermochemical reactions towards tea precision processing.

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