State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China.
Food Chem. 2024 Dec 1;460(Pt 1):140560. doi: 10.1016/j.foodchem.2024.140560. Epub 2024 Jul 20.
The intensity of green tea's floral and sweet flavors was enhanced after being scented by osmanthus (OSGT). However, the mechanism of flavor enhancement by key volatiles remains unknown. Here, the role of key volatiles in OSGT on aroma and taste was explored by sensory experiment-guided flavor analysis. Binary mixed models of (E)-β-ionone, dihydro-β-ionone, and α-ionone showed additive interactions on floral aroma enhancement, the interactions were increased with increasing concentrations. At the concentration in OSGT, binary mixed models of (E)-β-ionone, geraniol, linalool, and γ-decalactone showed additive interactions on sweet aroma enhancement. (E)-β-ionone, geraniol, linalool, and γ-decalactone all significantly increased the perceived intensity of sweetness of sucrose solutions. Additionally, molecular docking revealed the perception mechanism of olfactory and taste receptors to the above characterized volatiles, with hydrogen bonding and hydrophobic interactions being the main interactions. This study highlights the importance of characteristic volatiles in enhancing the flavor of OSGT.
经桂花（OSGT）提香后，绿茶的花香和甜味强度增强。然而，关键挥发物增强风味的机制尚不清楚。在这里，通过感官实验指导的风味分析，研究了 OSGT 中关键挥发物对香气和味道的作用。（E）-β-紫罗兰酮、二氢-β-紫罗兰酮和α-紫罗兰酮的二元混合模型在花香增强方面表现出相加作用，随着浓度的增加，相互作用增加。在 OSGT 的浓度下，（E）-β-紫罗兰酮、香叶醇、芳樟醇和γ-十一内酯的二元混合模型在甜香增强方面表现出相加作用。（E）-β-紫罗兰酮、香叶醇、芳樟醇和γ-十一内酯均显著增加了蔗糖溶液的感知甜度强度。此外，分子对接揭示了嗅觉和味觉受体对上述特征挥发物的感知机制，氢键和疏水相互作用是主要相互作用。本研究强调了特征挥发物在增强 OSGT 风味中的重要性。
