State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, People's Republic of China.
International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
Food Chem. 2021 Jun 15;347:129016. doi: 10.1016/j.foodchem.2021.129016. Epub 2021 Jan 9.
Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chemical composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire and old fire roasting (OF) were determined. The OF was essential for the formation of LYT flavor with strong roasted, nutty, woody odors and weak fatty, fruity odors, and retaining high levels of GCG, total volatiles and heterocyclic compounds. Furthermore, the characteristic crispy-rice-like odor was only found in LYT with OF treatment and burnt flavor was missing. 2,3-Diethyl-5-methylpyrazine, trans-β-ionone with odor activity value above 1600 and 39 respectively offered roasted, floral odors, respectively in LYT. The current results provide a scientific basis for understanding the reactions that occur during the conventional production of LYT.
烘焙对于生产大叶黄茶（LYT）至关重要，因为它会显著影响化学成分和感官质量。然而，烘焙程度对 LYT 风味质量的影响尚不清楚。为了研究烘焙程度对 LYT 风味的影响，本研究确定了小火、中火和老火（OF）烘焙生产的 LYT 的香气特征和感官评价。OF 对于形成 LYT 风味至关重要，具有强烈的烤香、坚果香、木香和较弱的脂肪香、果香，并且保持高水平的 GCG、总挥发物和杂环化合物。此外，只有经过 OF 处理的 LYT 才具有特征性的糙米样香气，而且没有烧焦的味道。2,3-二乙基-5-甲基吡嗪和β-紫罗兰酮的气味活度值分别超过 1600 和 39，分别在 LYT 中提供烤香和花香。本研究结果为理解大叶黄茶传统生产过程中的反应提供了科学依据。
