| Title: | Roasting process shaping the chemical profile of roasted green tea and the association with aroma features |
| Author(s): | Zhu YM; Dong JJ; Jin J; Liu JH; Zheng XQ; Lu JL; Liang YR; Ye JH; |
| Address: | "Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China. Zhejiang Camel Transworld (Organic Food) Co., Ltd., 16 Chachang Road, Yuhang District, Hangzhou 310000, China. Zhejiang Agricultural Technical Extension Center, 29 Fengqidong Road, Hangzhou 310000, China. Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China. Electronic address: yrliang@zju.edu.cn. Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China. Electronic address: jianhuiye@zju.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.129428 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Roasting process impacts the chemical profile and aroma of roasted tea. To compare the impacts of far-infrared irradiation and drum roasting treatments (light, medium and heavy degrees), the corresponding roasted teas were prepared from steamed green tea for chemical analyses and quantitative descriptive analysis on aroma, and correlations between volatiles and aroma attributes were studied. There were 8 catechins, 13 flavonol glycosides and 105 volatiles quantified. Under heavy roasting treatments, most catechins and flavonol glycosides decreased, and aldehydes, ketones, furans, pyrroles/pyrazines, and miscellaneous greatly increased, while far-infrared irradiated teas had distinct nutty aroma compared with the roasty and burnt odor of drum roasted teas. The weighted correlation network analysis result showed that 56 volatiles were closely correlated with the aroma attributes of roasted teas. This study reveals the differential chemical and sensory changes of roasted teas caused by different roasting processes, and provides a novel way for flavor chemistry study" |
| Keywords: | Catechin/analysis Cluster Analysis Cooking/methods Flavonoids/analysis Gas Chromatography-Mass Spectrometry Humans Infrared Rays Odorants/analysis Principal Component Analysis Tea/*chemistry/metabolism Volatile Organic Compounds/*analysis Aroma sensory ev; |
| Notes: | "MedlineZhu, Yu-Meng Dong, Jun-Jie Jin, Jing Liu, Jin-Hua Zheng, Xin-Qiang Lu, Jian-Liang Liang, Yue-Rong Ye, Jian-Hui eng England 2021/03/14 Food Chem. 2021 Aug 15; 353:129428. doi: 10.1016/j.foodchem.2021.129428. Epub 2021 Mar 3" |
