Guo Yating, Shen Yili, Hu Boya, Ye Huichun, Guo Haowei, Chu Qiang, Chen Ping
Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
Plants (Basel). 2023 Oct 27;12(21):3707. doi: 10.3390/plants12213707.
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The "mellow" taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the "astringent" taste. "Kokumi" contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a "pure" and "clean and refreshing" aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the "chestnut" flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the "fresh" flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.
恩施玉露是一种著名的中国蒸青绿茶，因其独特的感官特性而备受推崇。为了增强我们对蒸青 fixation 诱导的代谢变化的全面理解，我们研究了来自不同茶树品种（龙井 43、霞浦春波绿和中茶 108）的恩施玉露的整体化学概况和感官品质。评估了感官特征与非挥发性/挥发性成分之间的关系。总共鉴定出 58 种挥发性成分和 18 种非挥发性成分作为区分这三个茶树品种的特征化合物，其中大多数与感官属性相关。“醇厚”的味道与 L-天冬氨酸、L-天冬酰胺、L-酪氨酸、L-缬氨酸、表没食子儿茶素（EGC）、儿茶素（EC）和表儿茶素没食子酸酯（ECG）有关，而没食子酸和可可碱则导致“涩”味。“厚味”成分被鉴定为 L-甲硫氨酸、L-赖氨酸和没食子儿茶素没食子酸酯（GCG）。恩施玉露呈现出与苯甲醇、δ-杜松烯和桉叶醇等类似挥发性成分相关的“纯正”和“清新爽口”的香气。与“板栗”风味相关的挥发性化合物组成复杂，包括芳香杂环、酸、酮、萜类和萜类衍生物。“鲜”味的关键贡献成分被鉴定为氧化芳樟醇。本研究为恩施玉露的感官相关化学概况提供了有价值的见解，为恩施玉露的风味和品质鉴定提供了重要信息。
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