ArticleFood chemistry: X2026
Phenylpropanoid volatile synthesis during sequential roasting of Lu'an Guapian green tea: Differential activities of gallocatechin isomers in aromatic amino acid pyrolysis and Maillard reactions.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Effect of roasting intensity on sensory quality and chemical composition of Zijuan oolong tea.Food chemistry: X · 2026Article
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4 authors.
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Abstract
Sequential roasting is a unique technology for processing of Lu'an Guapian green tea. The chemical base and the mechanisms underpinning roasting-induced flavor and aroma changes are not fully understood. Here, variations in volatiles, catechins, and free amino acids were quantitatively measured, four epi-catechins and seven amino acids were significantly decreased, while gallocatechin and four phenylpropanoid volatiles (benzaldehyde, phenyl acetaldehyde, benzyl nitrile, and indole) were significantly increased. Modeling experiments suggest that benzyl alcohol, benzaldehyde, and phenyl acetaldehyde could be derived from phenylalanine pyrolysis and phenylalanine/glucose Maillard reaction, while indole could be derived from tryptophan pyrolysis and tryptophan/glucose Maillard reaction. In addition, phenyl acetaldehyde could be synthesized through tyrosine/glucose Maillard reaction. Gallocatechin, epigallocatechin, and gallocatechin gallate showed inhibition or activation toward aromatic amino acid pyrolysis or Maillard reaction in an amino acid- and gallocatechin isomer-specific manner. This study provided mechanistic insights about phenylpropanoid volatile synthesis and the roles of gallocatechin isomers during sequential roasting of Lu'an Guapian green tea.
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