New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer <i>N</i>-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction-Reference-Cited by-同舟云学术

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

Published:2024-03-27 Issue:15 Volume:72 Page:8760-8773
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Feng Xiaoxiao¹,Wang Haoli¹,Zhu Yiwen¹,Ma Jingke¹,Ke Yu¹,Wang Kequn²,Liu Zhibin³,Ni Li³^ORCID,Lin Chih-Cheng⁴,Zhang Yin⁵,Liu Yuan¹^ORCID

Affiliation:

1. Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China

2. Wuyi Mountain Yuanshui Yuantea Tea Culture Co., Ltd., Wuyi Mountain 354300, Fujian, China

3. Institute of Food Science &Technology, Fuzhou University, Fuzhou 350108, Fujian, China

4. Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu 30015, Taiwan, China

5. Key Lab of Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c09011

Reference51 articles.

1. Characterisation of odorants in roasted stem tea using gas chromatography–mass spectrometry and gas chromatography-olfactometry analysis

2. Effects of roasting treatment on non-volatile compounds and taste of green tea

3. Flavor Chemistry of Tea and Coffee Drinks

4. Chinese oolong tea: An aromatic beverage produced under multiple stresses

5. Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics

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