Chen Yuan, An Huimin, Huang Yiwen, Liu Jiashun, Liu Zhonghua, Li Shi, Huang Jianan
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Foods. 2023 Oct 9;12(19):3708. doi: 10.3390/foods12193708.
Scenting tea with is beneficial to forming a unique taste of jasmine tea, which is regulated by numerous compounds. To investigate the relationship between metabolites in jasmine and jasmine tea, as well as the impact of metabolites on the characteristic taste of jasmine tea, the liquid chromatography-mass spectrometry, sensory evaluation, and multivariate analysis were applied in this study. A total of 585 and 589 compounds were identified in jasmine tea and jasmine, respectively. After scented, jasmine tea added 70 compounds, which were believed to come from jasmine flowers. Furthermore, seventy-four compounds were identified as key characteristic compounds of jasmine tea, and twenty-two key differential metabolite compounds were believed to be used to distinguish jasmine tea scented differently and contribute to the taste of jasmine tea. Additionally, the relationship between taste compounds and aroma quality was also explored, and it was found that five compounds were positively correlated with the aroma properties of jasmine tea and seven compounds were negatively correlated with the aroma properties of jasmine tea. Overall, these findings provided insights into the future study of the mechanism of taste formation in jasmine tea and provided the theoretical basis for the production of jasmine tea.
用茉莉花窨制茶叶有利于形成茉莉花茶独特的风味，这受到多种化合物的调控。为了研究茉莉花和茉莉花茶中代谢物之间的关系，以及代谢物对茉莉花茶特征风味的影响，本研究采用了液相色谱 - 质谱联用、感官评价和多元分析方法。在茉莉花茶和茉莉花中分别鉴定出了585种和589种化合物。窨制后，茉莉花茶新增了70种化合物，这些化合物被认为来自茉莉花。此外，74种化合物被鉴定为茉莉花茶的关键特征化合物，22种关键差异代谢物化合物被认为可用于区分不同窨制程度的茉莉花茶，并对茉莉花茶的风味有贡献。此外，还探究了风味化合物与香气品质之间的关系，发现有5种化合物与茉莉花茶的香气特性呈正相关，7种化合物与茉莉花茶的香气特性呈负相关。总体而言，这些研究结果为今后茉莉花茶风味形成机制的研究提供了思路，为茉莉花茶的生产提供了理论依据。
