Huang Ai, Jiang Zongde, Tao Meng, Wen Mingchun, Xiao Zhipeng, Zhang Lan, Zha Minyu, Chen Jiayu, Liu Zhengquan, Zhang Liang
State Key Laboratory of Tea Plant Biology and 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.
State Key Laboratory of Tea Plant Biology and 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 Chem. 2021 Oct 15;359:129950. doi: 10.1016/j.foodchem.2021.129950. Epub 2021 Apr 24.
The black tea could be stored for a long time, and subsequently affects the flavor characteristics. In the present study, the effects of storage years (1, 2, 3, 4, 5, 10, 17 and 20 years) on the chemical profiling and taste quality of keemun black tea (KBT) were compared by metabolomics and quantitative sensory evaluation. The main polyphenols were degraded during the storing, especially 10-year storage, but caffeine and theobromine were stable. The intensity of bitterness, astringency, umami was negatively correlated to storage years, with correlation coefficient at -0.95, -0.91 and -0.83 respectively, whereas sweetness had positive correlation coefficient at 0.74. Quinic acid, galloylated catechins, linolenic acid, linoleic acid, malic acid, palamitic acid, and theaflavin-3́-gallate were marker compounds which were responsible for distinguishing short and long time preserved KBT. The contents of fatty acids were positively correlated to storage time and sweet intensity.
红茶可以长期储存，且随后会影响风味特征。在本研究中，通过代谢组学和定量感官评价比较了储存年限（1、2、3、4、5、10、17和20年）对祁门红茶（KBT）化学特征和口感品质的影响。主要多酚类物质在储存过程中会降解，尤其是储存10年时，但咖啡因和可可碱保持稳定。苦味、涩味、鲜味的强度与储存年限呈负相关，相关系数分别为-0.95、-0.91和-0.83，而甜味的相关系数为正，为0.74。奎尼酸、没食子酰化儿茶素、亚麻酸、亚油酸、苹果酸、棕榈酸和茶黄素-3'-没食子酸酯是区分短期和长期保存祁门红茶的标志性化合物。脂肪酸含量与储存时间和甜味强度呈正相关。
