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  11. Discovery And Identification Of Novel Color Compound Formed From Egcg Upon Heating: Integrated Multispectral, Sensory Evaluation, Metabolomics, And Nuclear Magnetic Resonance

Discovery and identification of novel color compound formed from EGCG upon heating: Integrated multispectral, sensory evaluation, metabolomics, and nuclear magnetic resonance

Zongde Jiang1, Zixin Zhao1, Zisheng Han1

  • 1State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.

Food Chemistry
|June 14, 2025

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View abstract on PubMed

Summary
This summary is machine-generated.

High-temperature roasting transforms tea’s (-)-Epigallocatechin gallate (EGCG) into novel color compounds (NCCs), impacting tea’s sensory properties. Researchers identified a key compound, NCC1, and explored its formation mechanisms.

Area of Science:

  • Food Chemistry
  • Plant Biochemistry
  • Sensory Science

Background:

  • (-)-Epigallocatechin gallate (EGCG) is a major catechin in tea, but its transformation during roasting is not well understood.
  • Roasting is crucial for developing tea's sensory characteristics, including color and taste.
  • Understanding EGCG transformation is key to controlling tea quality.

Purpose of the Study:

  • To elucidate the formation mechanisms of sensory-active compounds from EGCG during tea roasting.
  • To identify and characterize novel color compounds (NCCs) formed from EGCG.
  • To investigate factors influencing the formation of these compounds.

Main Methods:

  • Liquid chromatography-mass spectrometry (LC-MS)-based metabolomics.
  • Multispectral analysis for color compound detection.
Keywords:
(−)-Epigallocatechin-3-gallateColor dilution factorHigh temperature heatingMetabolomics

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  • In vitro experiments to study formation factors (substrate ratio, temperature, time, pH).

    • Main Results:

    • A variety of novel color compounds (NCCs) were identified, positively correlated with color indexes.
    • A critical NCC, NCC1, was identified with significant color dilution and taste thresholds.
    • (-)-Epigallocatechin (EGC) was found to contribute to NCC1 formation.
    • NCC1 content varied significantly under different in vitro and in vivo roasting conditions.

    Conclusions:

    • High-temperature processing of tea leads to the formation of novel color compounds from EGCG.
    • NCC1 is a key compound influencing tea color and sensory properties.
    • This research provides a foundation for understanding catechin transformation and its impact on tea quality.
    Roasted tea
    Taste threshold