Role of roasting in the formation of characteristic aroma of wuyi rock tea

Zhan, Sijia; Liu, Zhibin; Su, Weiying; Lin, Chih‐Cheng; Ni, Li

doi:10.1016/j.foodcont.2023.109614

Cited by 24 publications

(10 citation statements)

References 31 publications

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“…These substances are the main reason for the differences in the aroma of Qidan at different roasting times. These compounds have all been reported in studies on aroma-active substances after the roasting of WRT [ 7 , 25 ]. The replacement test in Figure 2 D shows that the model was successfully validated and that both Q 2 and R 2 were higher than 0.5.…”

Section: Resultsmentioning

confidence: 99%

“…Roasting is the most crucial factor affecting the aroma of tea, causing the cleavage and isomerization of some insoluble substances, which improves its mellow taste and pure aroma [ 6 ]. According to Zhang et al [ 7 ], oolong tea can enhance the flavor of summer tea by controlling the moisture content. This combination of teas has been found to effectively remove the stale taste, improve the aroma, and reduce the bitterness and astringency.…”

Section: Introductionmentioning

confidence: 99%

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Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting

Wang,

Duan,

Song

2024

Foods

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Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography–olfactometry–mass spectrometry (SPME-GC×GC-O-MS), and a total of 92 aroma-active compounds were detected. Multivariate statistical analysis showed that the roasting time had a significant effect on the aroma characteristics of Qidan, and that the key products in the Maillard reaction accumulated with the extension of the roasting time; these key products were screened out according to the calculation of the odor activity values (OAVs), from which kinetic equations were established. It was found that the levels of 2-methylbutanal, 3-methylbutanal, 2-methylpyrazine, 2-ethyl-5-methylpyrazine, and benzaldehyde increased with time, while the contents of benzeneacetaldehyde showed a tendency to first increase and then decrease. This study provides a theoretical basis for flavor quality control during Qidan processing.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting

Wang,

Duan,

Song

2024

Foods

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“…In addition, most amides/imides and pyrrole derivatives were produced from the degradation of theanine instead of reacting with glucose (i.e., Maillard reaction) (Li, Ho et al., 2022). Furthermore, adding EC to the fructose/amino acids model largely inhibited the formation of several volatiles including 2‐furfural, benzaldehyde, 2‐ethyl‐3,5‐dimethylpyrazine, benzyl alcohol, 2‐methyl‐3,5‐diethylpyrazine, 5‐methyl‐2‐furancarboxaldehyde, and 2,6‐diethyl‐pyrazine, which owed to the EC's ability to trap carbonyl compounds (Zhan et al., 2023).…”

Section: Applications Of Metabolomics In Tea Studiesmentioning

confidence: 99%

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

Wen,

Zhu,

Han

et al. 2023

Comp Rev Food Sci Food Safe

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With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre‐processing, multivariate statistical analysis, as well as maker compounds’ identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet–visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.

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“…15−18 Recent studies have focused on the impact of roasting on tea aroma, particularly examining volatile Maillard reaction products (MRPs) such as pyrroles, furans, and pyrazines that contribute to the characteristic aroma of WRT. 11,19 Higher roasting intensities have been associated with reduced bitterness, mainly due to the decreased presence of epi-type catechins, total polyphenols, and bitter amino acids. 2,20 However, the specific effects of roasting on enhancing umami and sweet tastes in tea have been less explored.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Roasting, a pivotal process in the production of WRT, significantly influences its flavor characteristics. − Based on both roasting temperature and duration, this process is categorized into light roasting (LR), moderate roasting (MR), and high roasting (HR). , Roasting is recognized for enhancing aroma and umami while diminishing bitterness, thereby altering the tea’s sensory qualities. − Recent studies have focused on the impact of roasting on tea aroma, particularly examining volatile Maillard reaction products (MRPs) such as pyrroles, furans, and pyrazines that contribute to the characteristic aroma of WRT. , Higher roasting intensities have been associated with reduced bitterness, mainly due to the decreased presence of epi -type catechins, total polyphenols, and bitter amino acids. , However, the specific effects of roasting on enhancing umami and sweet tastes in tea have been less explored.…”

Section: Introductionmentioning

confidence: 99%

New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction

Feng,

Wang,

Zhu

et al. 2024

J. Agric. Food Chem.

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Roasting is pivotal for enhancing the flavor of Wuyi rock tea (WRT). A study investigated a novel compound that enhances the umami taste of WRT. Metabolomics of Shuixian tea (SXT) and Rougui tea (RGT) under light roasting (LR), medium roasting (MR), and heavy roasting (HR) revealed significant differences in nonvolatiles compounds. Compared LR reducing sugars and amino acids notably decreased in MR and HR, with l-alanine declining by 69%. Taste-guided fractionation identified fraction II–B as having high umami and sweet intensities. A surprising taste enhancer, N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (alapyridaine), was discovered and identified. It formed via the Maillard reaction, positively correlated with roasting in SXT and RGT. Alapyridaine levels were highest in SXT among the five oolong teas. Roasting tea with glucose increased alapyridaine levels, while EGCG inhibited its formation. HR-WRT exhibited enhanced umami and sweet taste, highlighting alapyridaine’s impact on WRT’s flavor profile. The formation of alapyridaine during the roasting process provides new insights into the umami and sweet perception of oolong tea.

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Role of roasting in the formation of characteristic aroma of wuyi rock tea

Cited by 24 publications

References 31 publications

Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting

Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction

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