Li Siying, Tian Hehe, Zhu Guilong, Wei Zhenbo
Department of Biosystems Engineering, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, PR China.
Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Department of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, PR China.
Curr Res Food Sci. 2024 Sep 10;9:100843. doi: 10.1016/j.crfs.2024.100843. eCollection 2024.
In the study, the effects of agitating parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of matcha tea agitated at low rates (500 rpm) and for 30 s were more richness than that agitated with other parameters by sensory analysis and gas chromatography-ion mobility spectrometry. The key aroma compounds contributed to the sensory differences of matcha tea agitated at different rates and time were analyzed by gas chromatography-mass spectrometry and partial least square-discriminate analysis (PLS-DA), which were further verified by the triangle test. Thereinto, 2,4-decadienal associated with the sweet, brown and seaweed aroma significantly affected the aroma profiles of matcha tea with different agitating rates and time. The levels of bitterness and astringency were also higher in matcha tea with low agitating rates and time by sensory evaluation, which were attributed to the variations of phenolic compounds. Flavonol glycosides, gallic acid and (-)-gallocatechin were determined the key compound to the taste differences of matcha tea with different agitating parameters by the analysis of PLS-DA based on the results of high performance liquid chromatography and the sensory verification. And flavonol glycosides were mainly contributed to the bitterness and astringency, and gallic acid and (-)-gallocatechin influenced the umami and sweetness of matcha tea. Consequently, agitation has the potential to affect the sensory profiles of matcha tea by changing aroma and taste substances.
在本研究中，通过非靶向代谢组学和化学计量学相结合的方法，系统地研究了搅拌参数（不同搅拌速率和时间）对抹茶香气和滋味特征的影响。通过感官分析和气相色谱-离子迁移谱法发现，低速（500转/分钟）搅拌30秒的抹茶香气特征比其他参数搅拌的更浓郁。采用气相色谱-质谱联用和偏最小二乘判别分析（PLS-DA）对不同搅拌速率和时间的抹茶感官差异的关键香气化合物进行了分析，并通过三角试验进一步验证。其中，与甜香、焦糖香和海藻香相关的2,4-癸二烯醛显著影响了不同搅拌速率和时间的抹茶香气特征。感官评价表明，低速搅拌且时间较短的抹茶苦味和涩味水平也较高，这归因于酚类化合物的变化。基于高效液相色谱结果和感官验证，通过PLS-DA分析确定黄酮醇苷、没食子酸和（-）-表儿茶素是不同搅拌参数的抹茶滋味差异的关键化合物。黄酮醇苷主要导致苦味和涩味，没食子酸和（-）-表儿茶素影响抹茶的鲜味和甜味。因此，搅拌有可能通过改变香气和滋味物质来影响抹茶的感官特征。
