Huang Wenjing, Liu Qiuyan, Ning Jingming
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China.
Food Chem X. 2024 Sep 2;24:101794. doi: 10.1016/j.fochx.2024.101794. eCollection 2024 Dec 30.
In this study, the stems (ST) and leaves (LT) isolated from Large-leaf yellow tea (LYT) were used for sensory evaluation and quantitative analysis of flavor metabolites by sensomics and flavoromics. The results showed that the flavors of ST and LT in LYT were significantly different, and ST had stronger roasty and nutty aroma and sweet taste, which was mainly due to the accumulation of higher theanine and soluble monosaccharides in ST, and provided more substrates for the production of more pyrazine by the Maillard reaction; whereas LT contributed to the mellow and thick taste quality of LYT, and the abundance of catechins and caffeine were the main reason. The metabolic patterns of flavor metabolites indicated that the flavor differences between ST and LT were mainly due to biological metabolism in tea plants. This study provides the selection of raw materials for LYT in the future and product development of tea stems.
在本研究中，从大叶黄茶（LYT）中分离出的茎（ST）和叶（LT）用于感官评价，并通过感官组学和风味组学对风味代谢产物进行定量分析。结果表明，LYT中ST和LT的风味存在显著差异，ST具有更强的烤香和坚果香气以及甜味，这主要是由于ST中茶氨酸和可溶性单糖积累较高，为美拉德反应产生更多吡嗪提供了更多底物；而LT则有助于LYT的醇厚和浓厚口感品质，儿茶素和咖啡因的丰度是主要原因。风味代谢产物的代谢模式表明，ST和LT之间的风味差异主要归因于茶树中的生物代谢。本研究为未来LYT的原料选择和茶茎产品开发提供了依据。
