State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.
Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
Food Chem. 2024 Jan 30;432:137185. doi: 10.1016/j.foodchem.2023.137185. Epub 2023 Aug 19.
The present study provided a highly efficient and systematic workflow for identifying colorants of food and beverage. Generally, the objective colorimeter and subjective human eye had different systems to identify colors, which makes the color description very challenging. Here, the Lab/LCH color system was applied to clearly illustrate color changes. Our workflow was applied to determine and verify the differential colorant substances between two groups of black tea infusions. Regarding color parameters, the infusions of black tea from Camellia sinensis and Camellia assamica differed significantly. The differential substances between black tea infusions were correlated to color parameters by mass spectrometry and nuclear magnetic resonance based multivariate statistical analysis and verified by machine learning tool. Pyroglutamic acid-glucose Amadori product, quercetin-3-O-glucoside, quinic acid and theabrownins were identified as main color contributors to black teas' color difference, which were also verified by addition test with standard black tea infusion.
本研究提供了一种高效、系统的食品和饮料着色剂鉴别工作流程。通常，客观测色仪和主观人眼具有不同的颜色识别系统，这使得颜色描述极具挑战性。本研究采用了 Lab/LCH 颜色系统来清晰地说明颜色变化。我们的工作流程应用于确定和验证两组红茶浸提液之间的差异着色物质。在颜色参数方面，来自山茶和阿萨姆茶的红茶浸提液有显著差异。通过基于质谱和核磁共振的多元统计分析以及机器学习工具的验证，将浸提液之间的差异物质与颜色参数相关联。谷氨酸-葡萄糖美拉德产物、槲皮素-3-O-葡萄糖苷、奎宁酸和茶褐素被鉴定为红茶色差的主要贡献物质，通过与标准红茶浸提液的添加试验也得到了验证。
