Summary
This study examined how roasting intensity affects the sensory and chemical quality of Zijuan oolong tea using integrated sensory evaluation, chemical analysis, and volatile compound profiling. Light roasting achieved the highest sensory score (91.7) with optimal aroma, colour, and taste, whilst progressively higher roasting temperatures reduced bioactive compounds including L-theanine (from 1.19 to 0.53 mg g⁻¹), anthocyanins, and total catechins. Roasting intensity regulated tea quality through coordinated changes in pigments, taste compounds, and volatiles, with medium roasting increasing volatile diversity and high roasting promoting roasted-note compounds (pyrazines and pyrroles).
Regional applicability
Whilst this research was conducted on a Chinese tea variety using specific processing conditions, the findings on how thermal processing affects bioactive compound retention and volatile development have broader relevance to UK consumers and food technologists interested in optimising nutritional and sensory quality in tea production and consumption. The study's methodology could inform practice in UK specialty tea retail and food science research.
Key measures
Sensory scores, L-theanine content (mg g⁻¹), anthocyanin content (mg g⁻¹), total catechins (mg g⁻¹), volatile compound identification and semi-quantification (μg kg⁻¹), colour parameters (liquor brightness and hue)
Outcomes reported
The study measured sensory evaluation scores, colour analysis, chemical composition (L-theanine, anthocyanins, catechins), volatile compound profiles, and their changes across three roasting intensities. Light roasting optimised sensory quality with highest scores and balanced flavour profiles, whilst roasting intensity progressively reduced key bioactive compounds and altered volatile composition.
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