Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
Zhejiang Agricultural Technical Extension Center, Hangzhou 310020, P.R. China.
Food Res Int. 2023 Nov;173(Pt 2):113461. doi: 10.1016/j.foodres.2023.113461. Epub 2023 Sep 11.
The increasing demand for tea consumption calls for the development of more products with distinct characteristics. The sensory quality of tencha is significantly determined by innate differences among tea cultivars. However, the correlations between the chemical composition and sensory traits of tencha are still unclear. To enhance the understanding of the flavor formation mechanism in tencha and further to develop new cultivars resources, we investigated non-volatiles and volatile metabolites as well as sensory traits in tencha from different tea cultivars (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1); the relationships between the flavor traits and non-volatiles/volatiles were further evaluated by partial least squares - discriminate analysis (PLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. A total of 64 non-volatiles and 116 volatiles were detected in all samples, among which 71 metabolites were identified as key flavor-chemical contributors involving amino acids, flavonol glycosides, flavones, catechins, ketones, alcohols, hydrocarbons, aldehydes, esters and acids. The levels of taste-related amino acids, flavonol glycosides and gallic acid varied significantly among the tencha samples made from different tea cultivars. All the samples exhibited typical quality characteristics of tencha. The tencha from Camellia sinensis cv. Longjing 43 and Camellia sinensis cv. Baiye 1 (cultivated in the open) exhibited higher levels of amino acids and gallic acid, which were associated with the umami taste and mellow taste of tea infusion. Abundant flavonol glycosides were related to the astringency, while partial tri-glycosides specifically quercetin-3-O-galactoside-rhamnoside-glucoside and total of flavonol galactoside-rhamnoside-glucoside were associated with mellow taste. The floral alcohols were identified as significant contributors to the refreshing aroma traits of tencha. The green, almond-like, acidic and fruity odorants were associated with a green and fresh aroma, while the green, cheesy and waxy odorants such as ketones, esters, acids and hydrocarbons were associated with seaweed-like aroma. This study provides insight into sensory-related chemical profiles of tencha from different tea cultivars, supplying valuable information on flavor and quality identification for tencha.
随着茶叶消费需求的不断增长，人们对具有鲜明特色的茶产品的需求也在不断增加。抹茶的感官品质主要由茶树品种的内在差异决定。然而，抹茶的化学成分与感官特征之间的相关性尚不清楚。为了深入了解抹茶风味的形成机制，并进一步开发新的品种资源，我们对来自不同茶树品种（Camellia sinensis cv. Yabukita、龙井 43 和白叶 1 号）的抹茶中的非挥发性和挥发性代谢物以及感官特性进行了研究；进一步通过偏最小二乘判别分析（PLS-DA）、多因素分析（MFA）和多维排列（MDA）分析评估风味特征与非挥发性/挥发性之间的关系。在所有样品中检测到 64 种非挥发性和 116 种挥发性化合物，其中 71 种代谢物被鉴定为关键风味化学物质贡献者，涉及氨基酸、黄酮醇糖苷、黄酮类、儿茶素、酮类、醇类、碳氢化合物、醛类、酯类和酸类。不同茶树品种制成的抹茶样品中，与味道相关的氨基酸、黄酮醇糖苷和没食子酸的水平差异显著。所有样品均表现出典型的抹茶品质特征。龙井 43 和白叶 1 号（露天种植）的抹茶样品中氨基酸和没食子酸含量较高，与茶浸提液的鲜味和醇厚口感有关。丰富的黄酮醇糖苷与涩味有关，而部分三糖苷，特别是槲皮素-3-O-半乳糖苷-鼠李糖苷-葡萄糖苷和总黄酮醇半乳糖苷-鼠李糖苷-葡萄糖苷与醇厚口感有关。花香醇被认为是抹茶清新香气特征的重要贡献者。清新、杏仁味、酸性和水果味的气味与清新的香气有关，而绿色、奶酪味、蜡质的气味，如酮类、酯类、酸类和碳氢化合物与海藻味有关。本研究深入了解了不同茶树品种抹茶的感官相关化学特征，为抹茶的风味和质量鉴定提供了有价值的信息。
