From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting

Peng, Yifei; Du, Zhenghua; Wang, Xiaoxia; Wu, Ruimei; Zheng, Chao; Han, Wenbo; Liu, Li; Gao, Feng; Li, Guoying; Liu, Baoshun; Zhang, Hao; Yu, Xiaomin

doi:10.1016/j.foodchem.2023.137148

Cited by 9 publications

(4 citation statements)

References 37 publications

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“…In both, the contents of EGCG and l -Ala decreased with increasing roasting time, inversely correlated with the roasting degree. This result was consistent with previous studies …”

Section: Resultssupporting

confidence: 94%

“…As shown in Figure 1, the taste profiles of both SXT and RGT varied substantially with the degree of roasting. After roasting, a reduction in bitterness and astringency was observed, alongside a notable increase in umami and sweet taste scores, aligning with findings from Yang et al 34 intensified with the increasing degree of roasting, shifting from golden yellow in light-roasted samples to deep red and red-brown in medium-and heavy-roasted samples.…”

Section: ■ Results and Discussionsupporting

confidence: 87%

“…Chlorogenic acids were also found to undergo transformation during roasting, converting into chlorogenic acid lactones (CGLs) through dehydration and intramolecular ester bond formation . Peng et al identified two new roasted makers, 3- p -CQL and 4- p -CQL, to discriminate WRT under LR and MR roasting. In our results, CGLs were also identified.…”

Section: Resultsmentioning

confidence: 99%

“…This result was consistent with previous studies. 34 Notably, the concentrations of EGCG and L-Ala in the G-RT model were lower than those in the NG-RT model, suggesting that these compounds in the tea reacted with glucose during roasting to form specific products. EGCG showed a rapid decrease within the first 60 min, then slowed (Figure 5A), whereas L-Ala's degradation rate began to slow after 90 min (Figure 5B).…”

Section: Identification Of Alapyridainementioning

confidence: 92%

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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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