Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China.
Food Chem. 2022 Apr 16;374:131796. doi: 10.1016/j.foodchem.2021.131796. Epub 2021 Dec 7.
Six grades of Huangshan Maofeng (HSMF) green tea were studied by LC-MS based metabolomics combined with sensory evaluation on bitterness, astringency and sweet aftertaste. Although there was no significant correlation (p > 0.05) between tea grades and the contents of total polyphenols and flavonoids, non-targeted metabolomics revealed that all grades of tea could be classified into two groups, group 1 (T1, T2) and group 2 (T3, 1, 2, 3). The main marker compounds responsible for distinguishing the two groups were procyanidins, flavonoid glycosides, and four hydrolysable tannins, including monogalloyl glucose, digalloyl glucose, trigalloyl glucose and galloyl-hexahydroxydiphenoyl-glucose. The Pearson correlation coefficients of these hydrolysable tannins with HSMF green tea grades were between 0.82 and 0.95. Furthermore, their Pearson correlation coefficients regarding sweet aftertaste were in the range of 0.73-0.83. This study suggested combination of metabolomics and sensory evaluation could provide an insight in searching for more potential taste-active components.
本研究采用 LC-MS 代谢组学结合苦味、涩味和回甘的感官评价，对黄山毛峰（HSMF）绿茶的 6 个等级进行了研究。尽管茶等级与总多酚和类黄酮含量之间没有显著相关性（p>0.05），但非靶向代谢组学表明，所有等级的茶均可分为两组，第 1 组（T1、T2）和第 2 组（T3、1、2、3）。区分这两组的主要标记化合物是原花青素、类黄酮糖苷和四种可水解单宁，包括没食子酰葡萄糖、二没食子酰葡萄糖、三没食子酰葡萄糖和没食子酰六氢二对苯二甲酰葡萄糖。这些可水解单宁与 HSMF 绿茶等级的 Pearson 相关系数在 0.82 到 0.95 之间。此外，它们与回甘之间的 Pearson 相关系数在 0.73-0.83 范围内。本研究表明，代谢组学和感官评价的结合可以为寻找更多潜在的口感活性成分提供深入了解。
