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Molecules

Title:		"Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea"
Author(s):		Ye F; Qiao X; Gui A; Liu P; Wang S; Wang X; Teng J; Zheng L; Feng L; Han H; Zhang B; Chen X; Gao Z; Gao S; Zheng P;
Address:		"Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China. Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China. MuLanTia Xiang Co., Ltd., Huangpi District, Wuhan 432200, China. Danding Tea Company Limited, Danjiangkou Conty, Shiyan 442717, China. Yuan'an Lei Zu Tea Company Limited, Yuan'an Conty, Yichang 444205, China"
Journal Title:		Molecules
Year:		2022
Volume:		20220627
Issue:		13
Page Number:		-
DOI:		10.3390/molecules27134119
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"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"
Keywords:		Hot Temperature Odorants/analysis *Taste Tea/chemistry *Volatile Organic Compounds/analysis Yuan An yellow tea aroma color non-targeted metabolomics roasting time taste flavor;
Notes:		"MedlineYe, Fei Qiao, Xiaoyan Gui, Anhui Liu, Panpan Wang, Shengpeng Wang, Xueping Teng, Jin Zheng, Lin Feng, Lin Han, Hanshan Zhang, Binghua Chen, Xun Gao, Zhiming Gao, Shiwei Zheng, Pengcheng eng Switzerland 2022/07/10 Molecules. 2022 Jun 27; 27(13):4119. doi: 10.3390/molecules27134119"