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Food Chem X

Title:		Sensory and chemical characteristics of Tieguanyin oolong tea after roasting
Author(s):		Cao QQ; Fu YQ; Wang JQ; Zhang L; Wang F; Yin JF; Xu YQ;
Address:		"Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China"
Journal Title:		Food Chem X
Year:		2021
Volume:		20211202
Issue:
Page Number:		100178 -
DOI:		10.1016/j.fochx.2021.100178
ISSN/ISBN:		2590-1575 (Electronic) 2590-1575 (Linking)
Abstract:		"Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of Tieguanyin, the global metabolomics analysis on the non-volatile and volatile components were proceeded. The weakening of bitterness and astringency, caused by roasting, may be attributed to the decreasing of flavonoids glycosides and procyanidins, whereas the enhancing of sweet aftertaste to the increasing of gallic acid. Besides, l-theanine flavan-3-ols adducts (N-ehtyl-2-pyrrolidinone substituted flavan-3-ols) increased dramatically at 130 degrees C compared with 105 degrees C, with the reduction of l-theanine and flavan-3-ols. Meanwhile, high temperature hampered the volatiles' diversity and intensity, resulting from the lowering of floral volatiles, i.e., beta-ionone, jasmine, and nerolidol, yet the nitrogen-containing heterocyclic compounds increased, e.g., pyrroles and pyrazines. The results can help to comprehensively understand the influences of roasting technology on the flavor and chemistry of oolong tea"
Keywords:		(+)-catechin (PubChem CID: 1203) (-)-Epigallocatechin gallate (PubChem CID: 65064) (-)-catechin gallate (PubChem CID: 6419835) (-)-epicatechin (PubChem CID: 72276) (-)-epicatechin gallate (PubChem CID: 367141) (-)-epigallocatechin (PubChem CID: 72277) (-);
Notes:		"PubMed-not-MEDLINECao, Qing-Qing Fu, Yan-Qing Wang, Jie-Qiong Zhang, Liang Wang, Fang Yin, Jun-Feng Xu, Yong-Quan eng Netherlands 2021/12/21 Food Chem X. 2021 Dec 2; 12:100178. doi: 10.1016/j.fochx.2021.100178. eCollection 2021 Dec 30"