Sheng Caiyan, Lu Mingxia, Zhang Jixin, Zhao Wei, Jiang Yanqun, Li Tiehan, Wang Yujie, Ning Jingming
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
Food Chem X. 2024 Aug 8;23:101721. doi: 10.1016/j.fochx.2024.101721. eCollection 2024 Oct 30.
Roasting is a key process in the production of large-leaf yellow tea (LYT). In this study, we synthesized metabolomics and electronic-tongue analysis to compare the quality of charcoal-roasted, electric-roasted and drum-roasted LYT. Charcoal-roasted LYT had the highest yellowness and redness, drum-roasted LYT had a more prominent umami and brightness, and electric roasting reduced astringency. A total of 48 metabolites were identified by metabolomics. Among these, leucocyanidin, kaempferol, luteolin-7-lactate, and apigenin-7--neohesperidoside might affect the brightness and yellowness. Theanine, aspartic acid, and glutamic acid contents significantly and positively correlated with umami levels, and the high retention of flavonoid glycosides and catechins in drum-roasted LYT contributed to its astringency. These findings elucidate the contribution of the roasting method to the quality of LYT and provide a theoretical basis for LYT production.
烘焙是大叶黄茶（LYT）生产中的关键工序。在本研究中，我们综合代谢组学和电子舌分析来比较炭焙、电焙和滚筒烘焙大叶黄茶的品质。炭焙大叶黄茶的黄度和红度最高，滚筒烘焙大叶黄茶的鲜味和亮度更突出，而电焙则降低了涩味。通过代谢组学共鉴定出48种代谢物。其中，无色花青素、山奈酚、木犀草素-7-乳酸酯和芹菜素-7-O-新橙皮糖苷可能影响亮度和黄度。茶氨酸、天冬氨酸和谷氨酸含量与鲜味水平显著正相关，滚筒烘焙大叶黄茶中黄酮苷和儿茶素的高保留率导致了其涩味。这些发现阐明了烘焙方法对大叶黄茶品质的贡献，并为大叶黄茶的生产提供了理论依据。
