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文献
Abstract 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. 代表图片
中文摘要 烘焙对于增强武夷岩茶（WRT）的风味至关重要。一项研究调查了一种增强WRT鲜味的新化合物。在轻度烘焙（LR）、中度烘焙（MR）和重度烘焙（HR）下，水仙茶（SXT）和肉桂茶（RGT）的代谢组学显示了非挥发性化合物的显著差异。与LR相比，在MR和HR中，还原糖和氨基酸显著减少，丙氨酸下降了69%。口味引导分级确定II-B分级具有高鲜味和甜味强度。一个令人惊讶的口味增强剂，N-(1-羧乙基)-6-(羟甲基)吡啶-3-醇（alapyridaine），被发现并鉴定。它通过美拉德反应形成，在SXT和RGT中与烘焙呈正相关。在五种乌龙茶中，SXT中alapyridaine水平最高。用葡萄糖烘焙茶叶会增加alapyridaine水平，而EGCG则抑制其形成。重度烘焙的WRT展现出增强的鲜味和甜味，突显了alapyridaine对WRT风味特性的影响。alapyridaine在烘焙过程中的形成为乌龙茶的鲜味和甜味感知提供了新的见解。 |
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