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Instant steam-priming as a novel pre-brewing strategy: Unraveling the metabolomic basis for modulating taste attributes across six tea categories

文献类型： 外文期刊

作者： Yuan Yuan Ma;Ying Gao;Nan Han;Kai Zhao;Julieta Domínguez-Soberanes;Jorge A. Zegbe;Fang Wang;Jian Xin Chen;Wan Ping Fang;Yong Quan Xu

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关键词： Extraction kinetics;Flavor modulation;Instant steam-priming;Microstructural characterization;Six categories of tea

期刊名称： Food Research International

ISSN： 0963-9969

年卷期： 2026 年 229 卷

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收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Extraction efficiency critically dictates tea flavor, yet strategies to overcome the inherent physical extraction barriers of diverse tea leaf matrices remain limited. This study introduced instant steam-priming as a novel pre-brewing technique, systematically evaluating its impact on six tea categories (green, white, yellow, oolong, black and dark) over durations of 0, 5, 10 and 20 s. By integrating sensory evaluation, non-targeted metabolomics, kinetic modeling, and scanning electron microscopy, the mechanism driven by transient steam thermal effects induced by instant steam-priming was elucidated through a clear hierarchical pathway. Structurally, the latent heat of steam physically dismantled the leaf's hydrophobic cuticle and cellular matrix, creating micro-fissures. This physical disruption triggered the kinetic shift, transforming the extraction behavior from slow diffusion to rapid erosion-controlled release, evidenced by a significant surge in kinetic rate constants. Consequently, this accelerated mass transfer modulated flavor in a matrix-dependent manner. For instance, dark tea treated with 10 s steam-priming significantly enhanced its stale and mellow profile, a phenomenon linked to the increased extraction of key flavor metabolites, such as gallic acid derivatives. This research clarifies the relationship between structure, kinetics, and flavor, providing a theoretical basis for the development of intelligent extraction processes for smart brewing devices and ready-to-drink tea beverages.

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