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Identification and quantification of alkyloxazoles in roasted tea infusion (Camellia sinensis): Their thresholds, sensory impact, and related amino acids

文献类型： 外文期刊

作者： Tao, Meng 1 ; Wang, Shanshan 1 ; Li, Sixu 1 ; Xu, Anan 1 ; Tu, Zhen 1 ; Cao, Yanyan 1 ; Liu, Zhengquan 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Sericulture & Tea, Hangzhou 310021, Peoples R China

2.Zhejiang A&F Univ, Coll Food & Hlth, Hangzhou 311300, Peoples R China

关键词： Tea stalk; Alkyloxazole; Roasting; Amino acid; Model reaction

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 478 卷

页码：

收录情况： SCI

摘要： Roasting significantly affects heterocyclic compound formation in tea. This study investigated and identified 9 rarely reported alkyloxazoles in tea infusion using SPME and SPE. Their concentrations increased with roasting temperature and time ranging from trace levels of a few mu g/L to several tens of mu g/L. Among these, 2,4,5-trimethyloxazole exhibited the highest concentration, reaching approximately 20 mu g/L. Roasted tea leaves contained more alkyloxazoles than stems, particularly 2,4,5-trimethyl- and 4,5-dimethyloxazole. These compounds were widely detected in roasted teas. OAV analysis and addition tests confirmed the aroma contributions of 2,4,5-trimethyl-, 4,5-dimethyl-2-ethyl-, and 4,5-dimethyl-2-isopropyloxazole. Model reactions indicated their formation involved minor amino acids like glycine, alanine, threonine, valine, and leucine, while theanine played a minimal role. The findings expanded the chemical understanding of aroma compounds in tea, offering valuable insights into the complexity of roasted tea aroma and providing a theoretical foundation for optimizing aroma quality of roasted teas.

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