Effect of the roasting degree on flavor quality of large-leaf yellow tea

Xiangyang Guo, Chi Tang Ho, Wilfried Schwab, Xiaochun Wan

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

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.

Original languageEnglish (US)
Article number129016
JournalFood Chemistry
Volume347
DOIs
StatePublished - Jun 15 2021

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Keywords

  • Flavor quality
  • Heterocyclic compounds
  • Large-leaf yellow tea (LYT)
  • Odor activity values (OAV)
  • Roasting degree
  • Sensory evaluation

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