Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

Cao, Qing-Qing; Fu, Yanqing; Wang, Jieqiong; Liang, Zhang; Fang, Wang; Yin, Jing; Xu, Yong-Quan

doi:10.1016/j.fochx.2021.100178

Cited by 38 publications

(32 citation statements)

References 35 publications

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“…In the process of black tea processing, it was found that the effect of withering and rolling on organic acid accumulation was more important than fermentation [ 41 ]. The process of withering and rolling is also used in the processing of Oolong tea, and the roasting process can increase the content of gallic acid [ 42 ]. Therefore, the differences in organic acids and their derivatives in Oolong tea from different producing areas may have a greater relationship with the production process.…”

Section: Resultsmentioning

confidence: 99%

“…The processing technology of Oolong tea has a great impact on flavonoids [ 17 ]. Fermentation and roasting can promote the decrease in catechins, and roasting can reduce flavonoid glycosides and procyanidins so as to weaken the bitterness and astringency of Oolong tea [ 42 ]. At the same time, the tea cultivar is also the main reason for the difference in flavonoid content in Oolong tea [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

“…The differences in amino acids and their derivatives mainly come from the cultivar and processing technology of tea [ 29 ]. Many reports have shown that flavonoids, amino acids, saccharides, and alkaloids have important effects on the taste of Oolong tea [ 3 , 23 , 42 ], but the effects of organic acids and their derivatives, phenylpropanoids, nucleotides and their derivatives, and lipids on the taste differences in Oolong tea have not been systematically studied, especially organic acids and their derivatives. This study showed that the effect of organic acids and their derivatives on the taste differences in Oolong tea in different production areas was second only to flavonoids, more than the number of amino acids and their derivatives, and its different mechanisms need to be further explored.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Wang

Gan

Sun

et al. 2022

Foods

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The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds were analyzed by a combination of widely targeted metabolomics, chemometrics, and quantitative taste evaluation. A total of 801 nonvolatile compounds were detected, which could be divided into 16 categories. We found that the difference in these compounds’ content among Oolong teas from three producing areas in China was the largest. There were 370 differential compounds related to the producing areas of Oolong tea, which were mainly distributed in 67 Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways. In total, 81 differential nonvolatile compounds made important contributions to the taste differences in Oolong tea from different producing areas, among which the number of flavonoids was the largest. Finally, the characteristic compounds of Oolong tea in six producing areas were screened. This study comprehensively identifies the nonvolatile compounds of Oolong tea in different producing areas for the first time, which provides a basis for the analysis of flavor characteristics, quality directional control, and the identification and protection of geographical landmark agricultural products of Oolong tea from different producing areas.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Wang

Gan

Sun

et al. 2022

Foods

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“…The relative abundance of floral volatiles dropped to 19.7% in BT2. Previous study indicated that high temperature hampered the floral volatiles in TOT, i.e., β-ionone, jasmine, and nerolidol ( 32 ). Our results were partially in accordance with it.…”

Section: Resultsmentioning

confidence: 99%

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea

et al. 2022

Self Cite

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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.

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“…The quality of the famous Tieguanyin oolong tea is closely related to the duration and temperature of the roasting (or fixation) step. Metabolomic analysis indicated that long‐term roasting (5 h) or high temperature (130 °C) decreased the content of some volatiles such as β‐ionone, jasmine and nerolidol, which increased baking flavour and reduced fruit aroma (Cao et al ., 2022). At the final fixation and drying steps, the contents of catechins, glycosylated quercetin, kaempferol and myricetin significantly decreased, whereas those of free flavanol aglycones myricetin, kaempferol and quercetin dramatically increased (Wu et al ., 2020).…”

Section: Metabolomics In Optimising Tea Processingmentioning

confidence: 99%

Metabolomics in quality formation and characterisation of tea products: a review

Cai

Zhong

et al. 2022

Int J of Food Sci Tech

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Summary Tea is one of the biggest categories of modern non‐alcoholic beverages with health benefits. Through different processes, tea products are divided into six main types: green tea, yellow tea, white tea, oolong tea, black tea and dark tea. Metabolomics is helpful for the comprehensive, accurate and rapid determination of tea metabolites in different types of tea products and tea processing materials. It has been widely applied in studying the relationship of tea metabolites and its quality. Therefore, it is necessary to summarise the application of metabolomics in tea. In this review, we described and summarised (1) the main metabolites of six types of tea and their implications on tea quality with emphasis on the content differences in the main metabolites in different types of tea; (2) the research on optimising the key processing steps of six types of tea based on metabolomics and the discussion of various new strategies for effectively improving their quality and (3) the advanced approach to characterise and distinguish different grades of tea products via metabolomics. The current review offers guidance for the improvement of tea quality by metabolomics and its potential challenges.

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Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

Cited by 38 publications

References 35 publications

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea

Metabolomics in quality formation and characterisation of tea products: a review

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