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.
- 相关文献
作者其他论文 更多>>
-
A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties
作者：Huang, Danjuan;Chen, Xun;Tan, Rongrong;Wang, Hongjuan;Jiao, Long;Mao, Yingxin;Tang, Haiyan;Zong, Qingbo
关键词：Matcha; Variety; Characteristic metabolites; Volatile organic compounds (VOCs); Widely targeted metabolome
-
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
作者：Liu, Panpan;Feng, Lin;Chen, Jia;Wang, Shengpeng;Wang, Xueping;Zheng, Pengcheng;Liu, Zhonghua;Chen, Jia;Han, Yanna;Ma, Mengjun
关键词：Qingzhuan tea; Flavor characteristics; Chemical composition; Microorganism; Health benefits
-
Comparative Transcript Profiling of Resistant and Susceptible Tea Plants in Response to Gray Blight Disease
作者：Tan, Rongrong;Jiao, Long;Huang, Danjuan;Chen, Xun;Wang, Hongjuan;Mao, Yingxin;Tan, Rongrong;Jiao, Long;Huang, Danjuan;Chen, Xun;Wang, Hongjuan;Mao, Yingxin
关键词：tea plant; gray blight disease; Pestealotia theae Steyaert; transcriptome analysis
-
An efficient method for tracing the geographic origin of Enshi Yulu fresh tea leaves based on near infrared spectroscopy combined with synergy interval PLS and genetic algorithm
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Song, Zhiyu;Jiang, Zixiang
关键词：Fresh tea leaves; Geographic origin; Near infrared spectroscopy; Partial least squares; Genetic algorithm
-
Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking
作者：Liu, Pan -Pan;Feng, Lin;Zheng, Lin;Ye, Fei;Gui, An-Hui;Wang, Sheng-Peng;Wang, Xue-Ping;Teng, Jing;Xue, Jin-Jin;Gao, Shi-Wei;Zheng, Peng-Cheng;Xu, Yong-Quan;Yin, Peng
关键词：Green tea; Storage; Baking technology; Volatile components; Gas chromatography -olfactometry
-
Unraveling the chemosensory attributes of Chinese black teas from different regions using GC-IMS combined with sensory analysis
作者：Qiu, Tong;Zhai, Xiaoting;Dai, Qianying;Qiu, Tong;Zhai, Xiaoting;Dai, Qianying;Qiu, Tong;Zhai, Xiaoting;Dai, Qianying;Zheng, Pengcheng;Zhai, Xiaoting;Dai, Qianying
关键词：Black tea; Regionality; Gas chromatography -ion mobility spectrometry; Sensory profiles; Multivariate analysis
-
Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation
作者：Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng;Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng
关键词：Qingzhuan tea; pile fermentation; microorganisms; quality-related components
