焙火温度对武夷肉桂茶风味品质及关键化合物的影响—基于傅里叶变换红外光谱与生化组分的关联

Abstract

Abstract: This study aimed to elucidate the underlying mechanism by which roasting temperatures influence the flavor quality of Wuyi Rougui tea. Specifically, it sought to characterize the dynamic responses of biochemical components, antioxidant activity, and spectral features under varying thermal processing conditions. Wuyi Rougui tea leaves were processed at three roasting temperatures: (light roast 110 ℃, medium roast 125 ℃, high roast 140 ℃). A comprehensive analytical framework was implemented, integrating sensory evaluation, chromaticity analysis, ultra-high-performance liquid chromatography (UHPLC)-based quantification, and in vitro antioxidant capacity assessment. Fourier-transform infrared spectroscopy (FTIR) coupled with chemometric modeling was employed. Raw spectral data were preprocessed to establish an orthogonal partial least squares-discriminant analysis (OPLS-DA) model for identifying characteristic wavenumbers. Subsequent correlation analysis and partial least squares regression (PLSR) modeling reveal the relationships between spectral signatures and quality attributes (sensory parameters, chromaticity indices, biochemical constituents, and antioxidant activity). This ultimately identified the key compounds governing roasting-derived flavor profiles. The roasting temperature significantly modulated non-volatile metabolites and antioxidant capacity. Medium-fire-treated samples exhibited optimal sensory quality with a mellow taste profile. Elevated roasting temperatures progressively reduced tea polyphenols (TP), free amino acids (FAA), total flavonoids (TF), soluble total sugars (STS), catechin content, and DPPH radical scavenging capacity. The FTIR-OPLS-DA modeling (R²X=0.964, R²Y=0.991, Q²=0.981) identified two discriminative wavenumbers: 1 018 cm^-1 (C-O-C vibration in carbohydrates) and 1 739 cm^-1 (The C=O bond of the ester is broken), which strongly correlated with taste attributes (|r|>0.69). The PLSR analysis further identified soluble sugars, FAA, ferulic acid, and chlorogenic acid as critical determinants of roasting flavor (R2 p>0.85). This study is the first to elucidate the synergistic interplay of soluble sugars, FAA, epicatechin derivatives (EGCG/EGC/EC), and phenolic acids (ferulic acid/CGA) in shaping the characteristic roasting quality of Wuyi Rougui tea. The findings established a theoretical foundation for precise roasting in Wuyi rock tea production and proposed a novel spectroscopy-guided quality control strategy.

CLC Number:

GAO Ruizhen¹, LIN Zhiqiang^{2, 3}, XIANG Jiaxin¹1, CHEN Yuan^{1, 2}, YU Wenquan^{1, 4}. Effect of Roasting Temperature on Flavor Quality and Key Compounds of Wuyi Rougui Tea: Based on the Correlation between FTIR and Biochemical Components[J]. Journal of Tea Science.

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Effect of Roasting Temperature on Flavor Quality and Key Compounds of Wuyi Rougui Tea: Based on the Correlation between FTIR and Biochemical Components

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