Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations

文献类型： 外文期刊

第一作者： Wang, Jie-Qiong

作者： Wang, Jie-Qiong;Tang, Bang-Ming;Gao, Ying;Chen, Jian-Xin;Wang, Fang;Yin, Jun-Feng;Xu, Yong-Quan;Wang, Jie-Qiong;Zeng, Liang;Zhou, Wei-Biao

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关键词： Metabolomics; Correlation; Flavor; Green Tea Beverages; Heat Treatment

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2024 年 193 卷

页码：

收录情况： SCI

摘要： The flavor stability of tea beverages during storage has long been a concern. The study aimed to explore the flavor stability of Longjing green tea beverage using accelerated heat treatment trials, addressing the shortage of lengthy storage trials. Sensory evaluations revealed changes in bitterness, umami, overall harmonization, astringency, and ripeness as treatment duration increased. Accompanied by a decrease in L-values, Delta E and an increase in a and b-values. Seventeen non-volatile metabolites and three volatile metabolites were identified differential among samples by metabolomics, with subsequent correlation analysis indicating associations between sensory attributes and specific metabolites. Umami was linked to epigallocatechin 3,5-digallate and alpha-D-glucopyranose, astringency was correlated with ellagic acid and 1-ethyl-1H-pyrrole. Ripeness showed associations with ellagic acid, 6,7-dihydroxycoumarin, heptanal, and benzaldehyde, and overall harmonization was linked to 6,7-dihydroxycoumarin, beta-myrcene, alpha-terpineol, and heptanal. A series of verification tests confirmed the feasibility of accelerated heat treatment trials to replace traditional storage trials. These results offer valuable insights into unraveling the complex relationship between sensory and chemical profiles of green tea beverages.

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