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
Xiaoxiao Feng
1
,
Haoli Wang
1
,
Yiwen Zhu
1
,
Jingke Ma
1
,
Yu Ke
1
,
Kequn Wang
2
,
Zhibin Liu
3
,
Li Ni
3
,
Chih-Cheng Lin
4
,
Chih Cheng Lin
4
,
Yin Zhang
5
,
Yuan Liu
1
2
Wuyi Mountain Yuanshui Yuantea Tea Culture Co., Ltd., Wuyi Mountain 354300, Fujian, China
|
4
Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu 30015, Taiwan, China
|
Publication type: Journal Article
Publication date: 2024-03-27
scimago Q1
wos Q1
SJR: 1.215
CiteScore: 9.3
Impact factor: 6.2
ISSN: 00218561, 15205118
PubMed ID:
38536213
General Chemistry
General Agricultural and Biological Sciences
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.
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Total citations:
18
Citations from 2024:
18
(100%)
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Feng X. et al. 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 // Journal of Agricultural and Food Chemistry. 2024. Vol. 72. No. 15. pp. 8760-8773.
GOST all authors (up to 50)
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Feng X., Wang H., Zhu Y., Ma J., Ke Yu., Wang K., Liu Z., Ni L., Lin C., Lin C. C., Zhang Y., Liu Y. 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 // Journal of Agricultural and Food Chemistry. 2024. Vol. 72. No. 15. pp. 8760-8773.
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TY - JOUR
DO - 10.1021/acs.jafc.3c09011
UR - https://pubs.acs.org/doi/10.1021/acs.jafc.3c09011
TI - 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
T2 - Journal of Agricultural and Food Chemistry
AU - Feng, Xiaoxiao
AU - Wang, Haoli
AU - Zhu, Yiwen
AU - Ma, Jingke
AU - Ke, Yu
AU - Wang, Kequn
AU - Liu, Zhibin
AU - Ni, Li
AU - Lin, Chih-Cheng
AU - Lin, Chih Cheng
AU - Zhang, Yin
AU - Liu, Yuan
PY - 2024
DA - 2024/03/27
PB - American Chemical Society (ACS)
SP - 8760-8773
IS - 15
VL - 72
PMID - 38536213
SN - 0021-8561
SN - 1520-5118
ER -
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@article{2024_Feng,
author = {Xiaoxiao Feng and Haoli Wang and Yiwen Zhu and Jingke Ma and Yu Ke and Kequn Wang and Zhibin Liu and Li Ni and Chih-Cheng Lin and Chih Cheng Lin and Yin Zhang and Yuan Liu},
title = {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},
journal = {Journal of Agricultural and Food Chemistry},
year = {2024},
volume = {72},
publisher = {American Chemical Society (ACS)},
month = {mar},
url = {https://pubs.acs.org/doi/10.1021/acs.jafc.3c09011},
number = {15},
pages = {8760--8773},
doi = {10.1021/acs.jafc.3c09011}
}
Cite this
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Feng, Xiaoxiao, et al. “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.” Journal of Agricultural and Food Chemistry, vol. 72, no. 15, Mar. 2024, pp. 8760-8773. https://pubs.acs.org/doi/10.1021/acs.jafc.3c09011.