Kangni Yan, Jiaqi Yang, Mengxue Zhou, Qunhua Peng, Bassiony A, Xue Bai, Shan Feng, Jiatong Wang, Zhi Lin, Dan Mu, Jianyu Fu, Yan Wu, Haipeng Lv, Jiang Shi
School of Life Sciences, Key Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, Anqing Forestry Technology Innovation Research Institute, 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.
Food Chem X. 2025 Jul 3;29:102722. doi: 10.1016/j.fochx.2025.102722. eCollection 2025 Jul.
Albino tea was known for umami and exhibited varying flavors responding to cultivation and processing, necessitating further exploration. In this study, peptidomics and targeted metabolomics unraveled crucial taste related compounds in low-altitude (L) and high-altitude (H) samples. >300 peptides were newly identified via de novo sequencing, with 24 umami and 19 bitter peptides predicted with potential active cores. Total amino acids content was higher in L (31.62 mg/g) than in H (28.35 mg/g), with theanine and glutamic acid accounting for 54.29 % and 2.02 %, compared to 54.95 % and 7.47 % in H, respectively. Lutein and β-carotene were more abundant at L (> 400 μg/g) than at H (∼200 μg/g), and significantly increased during processing. Epigallocatechin gallate reached 65.18 mg/g in L that higher than H (58.66 mg/g). These findings expanded the understanding of flavor peptides in albino tea and will underscore the importance of altitude-specific strategies achieving premium quality.
白化茶以鲜味著称，其风味会因种植和加工方式的不同而有所变化，因此需要进一步探索。在本研究中，肽组学和靶向代谢组学揭示了低海拔（L）和高海拔（H）样品中与关键风味相关的化合物。通过从头测序新鉴定出300多种肽，预测有24种鲜味肽和19种苦味肽具有潜在活性核心。L样品中总氨基酸含量（31.62mg/g）高于H样品（28.35mg/g），茶氨酸和谷氨酸分别占54.29%和2.02%，而H样品中分别为54.95%和7.47%。叶黄素和β-胡萝卜素在L样品中（>400μg/g）比在H样品中（约200μg/g）含量更高，且在加工过程中显著增加。表没食子儿茶素没食子酸酯在L样品中达到65.18mg/g，高于H样品（58.66mg/g）。这些发现扩展了对白化茶风味肽的认识，并将凸显特定海拔策略对于实现高品质的重要性。
