Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
University of Bayreuth, Food Metabolome, Faculty of Life Sciences: Food, Nutrition, Kulmbach, Germany.
Food Res Int. 2024 Jan;175:113713. doi: 10.1016/j.foodres.2023.113713. Epub 2023 Nov 24.
Strip/needle green teas (SGT/NGT) processed using innovative technologies are in high demand; however, mechanisms behind their color and flavor have not been comprehensively studied. We aimed to reveal the dynamics of major pigmented components (carotenoids, lipids, flavonoids, and Maillard products) and their contributions to the flavor of green teas. The total content of flavonoids in SGT and NGT were 255 ± 4.51 and 201 ± 3.91 mg·g, respectively; these values are slightly lower than that in fresh leaves (FLs), resulting in a fresh and sweet aftertaste. In average, carotene content in SGT/NGT (24.8 μg·g) was higher than in FL (17.4 μg·g), whilst xanthophyll content (603 μg·g) decreased to one-half of that in FL (310 μg·g). Among the 218 primary metabolites, glutamine, glutamic acid, and arginine were found to accumulate and were dominate contributors for the umami and sweet taste. Notably, more than 96 volatiles were screened and revealed their correlations with carotenoids, lipids, and amino acids. Overall, the synergism between pigments and their non-enzymatic derivates' contribution to GT characterized flavor was illustrated.
条状/针状绿茶（SGT/NGT）采用创新技术加工，需求量很大；然而，其颜色和风味背后的机制尚未得到全面研究。我们旨在揭示主要色素成分（类胡萝卜素、脂质、类黄酮和美拉德产物）的动态及其对绿茶风味的贡献。SGT 和 NGT 中的总黄酮含量分别为 255±4.51 和 201±3.91 mg·g；这些值略低于新鲜叶片（FL）中的含量，导致回味清新甘甜。平均而言，SGT/NGT 中的类胡萝卜素含量（24.8μg·g）高于 FL（17.4μg·g），而叶黄素含量（603μg·g）下降到 FL（310μg·g）的一半。在 218 种主要代谢物中，谷氨酰胺、谷氨酸和精氨酸被发现积累，并为鲜味和甜味做出了主要贡献。值得注意的是，筛选出了超过 96 种挥发性物质，并揭示了它们与类胡萝卜素、脂质和氨基酸的相关性。总的来说，说明了色素及其非酶衍生物对 GT 特征风味的协同作用。
