| Title: | Effect of the roasting degree on flavor quality of large-leaf yellow tea |
| Author(s): | Guo X; Ho CT; Schwab W; Wan X; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China. International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA. International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; Biotechnology of Natural Products, Technische Universitat Munchen, Liesel-Beckmann-Str. 1, 85354 Freising, Germany. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China. Electronic address: xcwan@ahau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.129016 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chemical composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire and old fire roasting (OF) were determined. The OF was essential for the formation of LYT flavor with strong roasted, nutty, woody odors and weak fatty, fruity odors, and retaining high levels of GCG, total volatiles and heterocyclic compounds. Furthermore, the characteristic crispy-rice-like odor was only found in LYT with OF treatment and burnt flavor was missing. 2,3-Diethyl-5-methylpyrazine, trans-beta-ionone with odor activity value above 1600 and 39 respectively offered roasted, floral odors, respectively in LYT. The current results provide a scientific basis for understanding the reactions that occur during the conventional production of LYT" |
| Keywords: | Flavoring Agents/*analysis *Food Handling Odorants/analysis Plant Leaves/*chemistry Taste Tea/*chemistry Volatile Organic Compounds/*analysis Flavor quality Heterocyclic compounds Large-leaf yellow tea (LYT) Odor activity values (OAV) Roasting degree Sens; |
| Notes: | "MedlineGuo, Xiangyang Ho, Chi-Tang Schwab, Wilfried Wan, Xiaochun eng England 2021/01/25 Food Chem. 2021 Jun 15; 347:129016. doi: 10.1016/j.foodchem.2021.129016. Epub 2021 Jan 9" |
