对智能红茶加工过程中主要色素积累以及（非）酶促降解和与特征风味的共轭作用的见解。

Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing.

作者信息

Zhang Yongcheng, Yan Kangni, Peng Qunhua, Feng Shan, Zhao Zhangfeng, Chen Long, Ye Lin, Fu Jianyu, Lv Haipeng, Mu Dan, Dong Chunwang, Lin Zhi, Wu Yan, Shi Jiang

机构信息

The Province Key Laboratory of the Biodiversity Study and Ecology Conservation in Southwest Anhui, Schoolof Life Sciences, Anqing Normal University, Anqing 246133, Anhui, China; Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

出版信息

Food Chem. 2023 Oct 27;437(Pt 1):137860. doi: 10.1016/j.foodchem.2023.137860.

DOI:10.1016/j.foodchem.2023.137860

PMID:39491256

Abstract

Intelligently processed black teas (BT) possess premium quality but there is a lack in comprehensive understanding of flavor formation mechanism. In this study, the accumulation of carotenoids, flavonoids, and Maillard products and (non)enzymatic degradations and conjugations to characterized flavors were comprehensively studied. Significant decrease was observed that flava-3-ols were heavily oxidised from > 240 mg·g in fresh leaves (FL) to < 30 mg·g, while other 21 flavonoids decreased by < 30% in BT, accompanied by a sweet aftertaste. Carotenes and xanthophylls, significantly accumulated during withering compared to FL (from 641 ± 39.7 μg·g to 728 ± 44.9 μg·g) but decreased in BT. Strong correlations were confirmed between the 218 primary metabolites, carotenoids, and flavonoids, and their contributions to BT sweet tastes were elucidated. Furthermore, 45 floral/sweet volatiles with VIP > 1 originating from carotenoids, lipids, and amino acids were screened. An integrated illustration of pigments thermal- and enzymatic-dominated contributions to BT flavour was comprehensively conducted.

摘要

经过智能加工的红茶（BT）品质优良，但对其风味形成机制的全面了解尚显不足。在本研究中，对类胡萝卜素、黄酮类化合物和美拉德产物的积累以及（非）酶促降解和与特征风味的共轭进行了全面研究。观察到显著下降的是，黄烷 -3-醇从鲜叶（FL）中的>240 mg·g大幅氧化至<30 mg·g，而其他21种黄酮类化合物在红茶中减少了<30%，同时伴有甜味回味。与鲜叶相比，在萎凋过程中类胡萝卜素和叶黄素显著积累（从641±39.7 μg·g增至728±44.9 μg·g），但在红茶中减少。证实了218种初级代谢物、类胡萝卜素和黄酮类化合物之间的强相关性，并阐明了它们对红茶甜味的贡献。此外，筛选出了45种VIP>1的源自类胡萝卜素、脂质和氨基酸的花香/甜味挥发物。全面构建了色素对红茶风味的热主导和酶主导贡献的综合示意图。