Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments

文献类型： 外文期刊

第一作者： Shan, Xujiang

作者： Shan, Xujiang;Jiang, Yongwen;Zhang, Shan;Chen, Le;Niu, Linchi;Zhang, Qianting;Yuan, Haibo;Li, Jia;Shan, Xujiang;Wang, Yujie;Zhang, Shan;Zhang, Qianting;Chen, Le;Zhou, Qinghua

作者机构：

关键词： Umami; Longjing tea; Metabolomics; Quantitative descriptive analysis; Amino acids; Galloylglucose

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2024 年 453 卷

页码：

收录情况： SCI

摘要： Umami taste is a key criteria of green tea quality evaluation. The aim of this study was to comprehensively explore the key umami taste contributors in Longjing tea. The taste and molecular profiles of 36 Longjing green tea infusions were characterized by sensory quantitative descriptive analysis and LC-MS based metabolomics, respectively. By uni-/multi-variate statistical analysis, 84 differential compounds were screened among tea infusions with varied umami perceptions. Among them, 17 substances were identified as candidate umamienhancing compounds, which showed significant positive correlations with umami intensities. Their natural concentrations were accurately quantified, and their umami taste-modifying effects were further investigated by taste addition into glutamic acid solution. Glutamic acid, aspartic acid, glutamine, theanine, phenylalanine, histidine, theogallin, galloylglucose, 1,2,6-trigalloylglucose significantly enhanced the umami taste. This study uncovered for the first time of some bitter amino acids and galloylglucose homologous series as important umami-enhancers, which provided a novel perspective into the tea taste.

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