State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China.
Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, China.
Food Chem. 2023 Nov 30;427:136711. doi: 10.1016/j.foodchem.2023.136711. Epub 2023 Jun 25.
Roasting is essential for processing large-leaf yellow tea (LYT). However, the effect of the roasting on the metabolic and sensory profiles of LYT remains unknown. Herein, the metabolomics and sensory quality of LYT at five roasting degrees were evaluated by liquid/gas chromatography mass spectrometry and quantitative descriptive analysis. A higher degree of roasting resulted in a significantly stronger crispy rice, fried rice, and smoky-burnt aroma (p < 0.05), which is closely associated with heterocyclic compound accumulation (concentrations: 6.47 ± 0.27 - 1065.00 ± 5.58 µg/g). Amino acids, catechins, flavonoid glycosides and N-ethyl-2-pyrrolidone-substituted flavan-3-ol varied with roasting degree. The enhancement of crispy-rice and burnt flavor coupled with the reduction of bitterness and astringency. Correlations analysis revealed the essential compounds responsible for roasting degree, including 2,3-diethyl-5-methylpyrazine, hexanal, isoleucine, N-ethyl-2-pyrrolidone-substituted flavan-3-ol (EPSF), and others. These findings provide a theoretical basis for improving the specific flavors of LYT.
烘焙是加工大叶黄花茶（LYT）的重要步骤。然而，烘焙对 LYT 代谢和感官特征的影响仍不清楚。在此，通过液/气相色谱-质谱联用和定量描述性分析评估了 LYT 在五个烘焙程度下的代谢组学和感官质量。较高的烘焙程度会导致明显更强烈的爆米花香、炒饭香和烟熏焦香（p < 0.05），这与杂环化合物的积累密切相关（浓度：6.47 ± 0.27 - 1065.00 ± 5.58 µg/g）。氨基酸、儿茶素、黄酮糖苷和 N-乙基-2-吡咯烷酮取代的黄烷-3-醇随烘焙程度而变化。爆米花香和焦香的增强伴随着苦味和涩味的降低。相关性分析揭示了负责烘焙程度的关键化合物，包括 2,3-二乙基-5-甲基吡嗪、己醛、异亮氨酸、N-乙基-2-吡咯烷酮取代的黄烷-3-醇（EPSF）和其他化合物。这些发现为提高 LYT 的特有风味提供了理论基础。
