Xu Anan, Tao Meng, Tu Zheng, Wang Shanshan, Cao Yanyan, Chen Lin, Liu Zhengquan
Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China.
Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.
Food Chem. 2025 Oct 1;488:144761. doi: 10.1016/j.foodchem.2025.144761. Epub 2025 May 16.
The quality degradation resulting from tea fragrance dissipation is a critical bottleneck hindering the advancement of the tea industry. This study explored how yellowing treatment influences tea polysaccharide (TPS) conjugates to enhance flavor in a natural and safe manner. The results demonstrated that yellowing treatment substantially increased the yield of TPS and formed structures enriched with phenolics and proteins. SPME-GC-MS analysis and in vitro simulation experiments revealed that yellowed TPS (YTPS) exhibited superior capacity for retaining tea aroma. Specifically, the proteins within the YTPS conjugate played a key role in stabilizing the aroma, whereas the phenolics competed with aroma compounds for binding to galacturonic acid carboxylic groups. These findings provide a novel strategy for enhancing the aroma stability of tea products by modulating the composition and structure of TPS.
茶叶香气散失导致的品质劣变是阻碍茶叶产业发展的关键瓶颈。本研究探索了萎黄处理如何以天然安全的方式影响茶多糖（TPS）结合物以提升风味。结果表明，萎黄处理显著提高了TPS的产量，并形成了富含酚类和蛋白质的结构。固相微萃取-气相色谱-质谱联用（SPME-GC-MS）分析和体外模拟实验表明，萎黄TPS（YTPS）具有卓越的保留茶叶香气的能力。具体而言，YTPS结合物中的蛋白质在稳定香气方面起关键作用，而酚类则与香气化合物竞争结合半乳糖醛酸羧基。这些发现为通过调节TPS的组成和结构来提高茶叶产品香气稳定性提供了一种新策略。
