Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea
文献类型： 外文期刊
作者： Ye, Fei 1 ; Qiao, Xiaoyan 2 ; Gui, Anhui 1 ; Liu, Panpan 1 ; Wang, Shengpeng 1 ; Wang, Xueping 1 ; Teng, Jin 1 ; Zheng, Lin 1 ; Feng, Lin 1 ; Han, Hanshan 3 ; Zhang, Binghua 4 ; Chen, Xun 1 ; Gao, Zhiming 5 ; Gao, Shiwei 1 ; Zheng, Pengcheng 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Fruit & Tea, Wuhan 430068, Peoples R China
2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innova, Guangzhou 510610, Peoples R China
3.MuLanTia Xiang Co Ltd, Wuhan 432200, Peoples R China
4.Danding Tea Co Ltd, Danjiangkou Conty 442717, Shiyan, Peoples R China
5.Yuanan Lei Zu Tea Co Ltd, Yuanan Conty 444205, Yichang, Peoples R China
关键词： Yuan An yellow tea; roasting time; taste flavor; color; aroma; non-targeted metabolomics
期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）
ISSN：
年卷期： 2022 年 27 卷 13 期
页码：
收录情况： SCI
摘要： Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic profile of YAYTs produced with 13 min roasting, 16 min roasting, 19 min roasting, 22 min roasting, and 25 min roasting were determined. The YAYTs roasted for 22 min got higher sensory scores and better chemical qualities, such as the content of gallocatechin (GC), gallocatechin gallate (GCG), free amino acids, solutable sugar, meanwhile the lightness decreased, the hue of tea brew color (b) increased, which meant the tea brew got darker and yellower. YAYTs roasted for 22 min also increased the contents of key odorants, such as benzaldehyde, nonanal, beta-cyclocitral, linalool, nerol, alpha-cedrol, beta-ionone, limonene, 2-methylfuran, indole, and longiborneol. Moreover, non-targeted metabolomics identified up to 14 differentially expressed metabolites through pair-wise comparisons, such as flavonoids, phenolic acids, sucrose, and critical metabolites, which were the main components corresponding to YAYT roasted for 22 min. In summary, the current results provide scientific guidance for the production of high quality YAYT.
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