Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
Molecules. 2022 Sep 2;27(17):5677. doi: 10.3390/molecules27175677.
The chemical substances responsible for the taste of green tea infusion are still unclear. Here, we isolated the compound-containing fractions from green tea infusion through ultrafiltration, and the major compounds were characterized as γ-Glu-Gln and γ-Glu-Cys-Gly (GSH) through ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS). The results indicated that peptides and amino acids were essential compounds in the kokumi-enriched fractions for conducting the sense of . L-theanine had an enhancing effect on the taste of green tea infusion, which was confirmed in the sensory reconstitution study. Thus, peptides, especially γ-Glu-Gln and GSH, are the major compounds in green tea infusion, which has the potential of improving the flavor of tea beverages.
绿茶浸提液中产生味道的化学物质仍不清楚。在这里，我们通过超滤法从绿茶浸提液中分离出含化合物的级分，通过超高效液相色谱-串联质谱法（UHPLC-MS）将主要化合物鉴定为γ-Glu-Gln 和γ-Glu-Cys-Gly（GSH）。结果表明，肽和氨基酸是增强鲜味的必需化合物，参与了浓郁鲜味级分的呈味。茶氨酸对绿茶浸提液的味道有增强作用，这在感官重建研究中得到了证实。因此，肽类，特别是γ-Glu-Gln 和 GSH，是绿茶浸提液中的主要化合物，具有改善茶饮料风味的潜力。
