Yu Ying, Liang Zijun, Zhang Lei, Chen Zhizhi, Zhao Yixuan, Chen Qiang, Ye Naixing, Yang Ruxing
Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China.
Fujian Branch of National Center for Tea Improvement, Fuzhou 350013, China.
Foods. 2025 Jun 23;14(13):2206. doi: 10.3390/foods14132206.
To explore the taste characteristics and flavor characteristics of Baiyun 0492 white tea, Fuyun 6 was used as a comparison to describe and analyze the taste of the tea by the standard tea sensory evaluation method and quantitative descriptive analysis. A total of 1083 nonvolatile metabolites were identified by ultrahigh-performance liquid chromatography and mass spectrometry (UPLC-MS-MS). N-Feruloyl tyramine, with strong biological activity, may be the specific metabolite of Baiyun 0492 white tea, and 3,4,5-tricaffeoylquinic acid, with a bitter taste, may be the specific metabolite of Fuyun 6 white tea. Most of the different metabolite contents were negatively correlated with the Baiyun 0492 and Fuyun 6 white tea grades. KEGG metabolic pathway analysis showed that Baiyun 0492 and Fuyun 6 white teas had higher enrichment levels of flavonoids, caffeine, amino acids and carbohydrate-related metabolic pathways. Correlation analysis using widely targeted metabolomics and quantitative taste description showed that most flavonoid differences and some amino acid and phenolic acid differences were significantly positively correlated with bitterness and astringency, including quercetin-3-o-rhamnoside (quercetin), L-arginine, 3,4,5-tricaffioylquinic acid, and neochlorogenic acid. Some soluble sugars were positively correlated with sweetness, including D-maltose and D-sucrose, which were the key taste components of Baiyun 0492 and Fuyun 6. These metabolites may be responsible for the taste characteristics of Baiyun 0492, which is characterized as sweet and mellow, while the taste of Fuyun 6 is mainly mellow. In this study, a wide range of targeted metabolomics techniques were used to screen out different metabolites related to the quality of Baiyun 0492 and Fuyun 6 white teas, providing a reference for clarifying the quality characteristics of Baiyun 0492.
为探究白云0492白茶的滋味特征和风味特点，以福云6号作为对照，采用标准茶叶感官审评方法和定量描述分析法对茶叶滋味进行描述和分析。通过超高效液相色谱-质谱联用仪（UPLC-MS-MS）共鉴定出1083种非挥发性代谢物。具有较强生物活性的N-阿魏酰酪胺可能是白云0492白茶的特征性代谢物，而具有苦味的3,4,5-三咖啡酰奎宁酸可能是福云6号白茶的特征性代谢物。大多数不同代谢物含量与白云0492和福云6号白茶等级呈负相关。KEGG代谢途径分析表明，白云0492和福云6号白茶在黄酮类、咖啡因、氨基酸和碳水化合物相关代谢途径上具有较高的富集水平。利用广泛靶向代谢组学和定量滋味描述进行相关性分析表明，大多数黄酮类差异以及一些氨基酸和酚酸差异与苦味和涩味呈显著正相关，包括槲皮素-3-O-鼠李糖苷（槲皮素）、L-精氨酸、3,4,5-三咖啡酰奎宁酸和新绿原酸。一些可溶性糖与甜味呈正相关，包括D-麦芽糖和D-蔗糖，它们是白云0492和福云6号的关键滋味成分。这些代谢物可能是白云0492滋味特征的成因，其特点是甜醇，而福云6号的滋味主要是醇厚。本研究运用广泛靶向代谢组学技术筛选出了与白云0492和福云6号白茶品质相关的不同代谢物，为阐明白云0492的品质特征提供了参考。
