College of Environment, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming 650224, China.
Food Chem. 2025 Jan 1;462:140986. doi: 10.1016/j.foodchem.2024.140986. Epub 2024 Aug 24.
Harvest season exerts great influence on tea quality. Herein, the variations in non-volatile flavor substances in spring and summer fresh tea leaves of four varieties were comprehensively investigated by integrating UHPLC-Q-Exactive based lipidomics and metabolomics. A total of 327 lipids and 99 metabolites were detected, among which, 221 and 58 molecules were significantly differential. The molecular species of phospholipids, glycolipids and acylglycerolipids showed most prominent and structure-dependent seasonal changes, relating to polar head, unsaturation and total acyl length. Particularly, spring tea contained higher amount in aroma precursors of highly unsaturated glycolipids and phosphatidic acids. The contents of umami-enhancing amino acids and phenolic acids, e.g., theanine, theogallin and gallotannins, were increased in spring. Besides, catechins, theaflavins, theasinensins and flavone/flavonol glycosides showed diverse changes. These phytochemical differences covered key aroma precursors, tastants and colorants, and may confer superior flavor of black tea processed using spring leaves, which was verified by sensory evaluation.
采摘季节对茶叶品质有很大影响。本研究通过整合 UHPLC-Q-Exactive 脂质组学和代谢组学，综合研究了四个品种春茶和夏茶鲜叶中非挥发性风味物质的变化。共检测到 327 种脂质和 99 种代谢物，其中 221 种和 58 种分子具有显著差异。磷脂、糖脂和甘油酯的分子种类表现出最显著和结构依赖性的季节性变化，与极性头、不饱和度和总酰基长度有关。特别是春茶中含有更多高不饱和糖脂和磷脂酸的香气前体。鲜味增强型氨基酸和酚酸（如茶氨酸、茶没食子儿茶素和没食子鞣酸）的含量在春茶中增加。此外，儿茶素、茶黄素、茶红素和黄酮/黄烷醇糖苷也呈现出不同的变化。这些植物化学差异涵盖了关键的香气前体、味觉物质和色素，可能使春茶加工的红茶具有更优异的风味，这通过感官评价得到了验证。
