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Front Nutr

Title:		"Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea"
Author(s):		Gao Y; Cao QQ; Chen YH; Granato D; Wang JQ; Yin JF; Zhang XB; Wang F; Chen JX; Xu YQ;
Address:		"Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China. Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland. National Tea Quality Supervision and Inspection Center, Fujian, China"
Journal Title:		Front Nutr
Year:		2022
Volume:		20220516
Issue:
Page Number:		881865 -
DOI:		10.3389/fnut.2022.881865
ISSN/ISBN:		2296-861X (Print) 2296-861X (Electronic) 2296-861X (Linking)
Abstract:		"Tieguanyin oolong tea (TOT), a semi-oxidized tea originating from Anxi county in China, is categorized into jade TOT, medium-baked TOT, and deep-baked TOT, based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, and bioactivity assessments of the three TOTs were conducted. The results indicated that the baking process promoted the formation of colored macromolecules (e.g., theabrownins), which affected the color of tea infusion. Free amino acids underwent the Maillard reaction and generated specific Maillard reaction products, such as 5-hydroxymethylfurfural and furfural, which modified the taste and aroma. Floral and fresh volatiles were remarkably reduced, while multiple new volatiles were produced, forming a typically baked aroma. The antioxidant activity and antibacterial activity were reduced after baking, which might be associated with the decrease of monomeric catechins. These results provide a scientific basis for understanding the changes caused by the baking process"
Keywords:		anti-advanced glycation end products antibacterial baking process catechins free radical scavenging activity oolong tea sensory properties;
Notes:		"PubMed-not-MEDLINEGao, Ying Cao, Qing-Qing Chen, Yu-Hong Granato, Daniel Wang, Jie-Qiong Yin, Jun-Feng Zhang, Xue-Bo Wang, Fang Chen, Jian-Xin Xu, Yong-Quan eng Switzerland 2022/06/03 Front Nutr. 2022 May 16; 9:881865. doi: 10.3389/fnut.2022.881865. eCollection 2022"