Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

Journal of Food Science and Technology
Pan-Pan LiuYong-Quan Xu

Abstract

Flavor characteristics and chemical compositions of Tieguanyin oolong tea processed using different semi-fermentation times were investigated. Six flavor attributes of the teas, namely, astringency, bitterness, umami, sweet aftertaste, floral flavor, and green fruity flavor, were analysed. With extended semi-fermentation time, the taste intensity of sweet aftertaste increased, and the aroma intensity of floral and green fruity flavors increased, while the intensities of astringency, bitterness, and umami showed no clear trend. With increasing semi-fermentation time, the concentrations of gallated catechins, myricetin-rhamnose, quercetin-rutinoside, myricetin, and theanine greatly decreased, while those of total theaflavins, vitexin-rhamnose, kaempferol-galactose, kaempferol-rutinoside, vitexin, quercetin, and kaempferol increased significantly. The intensity of bitter taste was positively correlated with the concentrations of total catechins and gallated catechins. The intensity of astringent taste strongly correlated with the flavonoid concentrations, and that of sweet aftertaste positively correlated with the concentrations of (-)-epigallocatechin and (-)-epicatechin. However, dose-over-threshold analysis revealed that catech...Continue Reading

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Citations

Jan 25, 2020·Journal of Food Science·Rui WangShao Quan Liu
Nov 24, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jia LiHaibo Yuan
Nov 7, 2019·Journal of Food Science and Technology·Qianying DaiDaxiang Li
Aug 15, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Tao TongSeong-Gook Kang
May 21, 2020·Metabolites·Shruti Pavagadhi, Sanjay Swarup
Mar 23, 2021·Journal of Food Science and Technology·Zhi-Hui WangHua-Rong Tong
Jun 19, 2021·Food Chemistry·Xiangyang GuoXiaochun Wan
Nov 17, 2020·Journal of Agricultural and Food Chemistry·Da LiJian-Liang Lu

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