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Food Chem

Title:		Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea
Author(s):		Li Y; Zhang J; Jia H; Pan Y; Xu YQ; Wang Y; Deng WW;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China. Electronic address: wangyj@ahau.edu.cn. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China. Electronic address: dengweiwei@ahau.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20230625
Issue:
Page Number:		136711 -
DOI:		10.1016/j.foodchem.2023.136711
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Roasting is essential for processing large-leaf yellow tea (LYT). However, the effect of the roasting on the metabolic and sensory profiles of LYT remains unknown. Herein, the metabolomics and sensory quality of LYT at five roasting degrees were evaluated by liquid/gas chromatography mass spectrometry and quantitative descriptive analysis. A higher degree of roasting resulted in a significantly stronger crispy rice, fried rice, and smoky-burnt aroma (p < 0.05), which is closely associated with heterocyclic compound accumulation (concentrations: 6.47 +/- 0.27 - 1065.00 +/- 5.58 microg/g). Amino acids, catechins, flavonoid glycosides and N-ethyl-2-pyrrolidone-substituted flavan-3-ol varied with roasting degree. The enhancement of crispy-rice and burnt flavor coupled with the reduction of bitterness and astringency. Correlations analysis revealed the essential compounds responsible for roasting degree, including 2,3-diethyl-5-methylpyrazine, hexanal, isoleucine, N-ethyl-2-pyrrolidone-substituted flavan-3-ol (EPSF), and others. These findings provide a theoretical basis for improving the specific flavors of LYT"
Keywords:		Gas Chromatography-Mass Spectrometry Mass Spectrometry *Catechin/analysis Plant Leaves/chemistry Odorants/analysis Tea/chemistry *Volatile Organic Compounds/analysis Large-leaf yellow tea Metabolite analysis Roasting degree Sensory attributes;
Notes:		"MedlineLi, Yifan Zhang, Jixin Jia, Huiyan Pan, Yue Xu, Yong-Quan Wang, Yujie Deng, Wei-Wei eng England 2023/07/01 Food Chem. 2023 Nov 30; 427:136711. doi: 10.1016/j.foodchem.2023.136711. Epub 2023 Jun 25"