摘要
夏季绿茶比春绿茶苦涩味重,滋味品质差,而外源酶能改善茶汤口感,但其关键化合物仍不明晰。为探明外源酶在改善夏季绿茶茶汤口感的作用及其关键代谢物,该研究采用感官审评、电子舌和广泛靶向代谢组学对经纤维素酶、单宁酶及其复合酶处理后的茶汤中滋味特性和代谢物进行了分析。感官评价和电子舌结果表明,所有酶处理组的苦味和涩味预测浓度均显著低于对照组(P<0.05),纤维素酶-单宁酶复合(cellulase-tannase treatment,CTT)处理组在改善夏绿茶茶汤苦涩味方面效果最好。利用代谢组学共鉴定到576种代谢物,其中192种差异代谢物是参与外源酶处理的关键代谢物。对代谢物及茶汤滋味特性进行加权基因共表达网络分析,结果表明,CTT处理可能产生了4种呈甜味物质(根皮素、乳糖醇、异甘草素和阿斯巴甜)和1种呈甜香化合物(1-苯乙醇)来改善夏季绿茶茶汤苦涩味。该研究解释了外源酶可能通过增加呈甜味(香)物质的含量来改善夏季绿茶茶汤的口感,可为茶汤滋味品质改善、茶饮料滋味的精确调控和夏季鲜叶资源的合理利用提供理论依据。
Summer green tea is more bitter and astringent than spring green tea and its sensory quality is poor.Exogenous enzyme can improve the taste quality of tea infusion,however,key compounds contributing to the taste variation are still unclear.To clarify the role of enzyme in improving the taste of summer green tea infusion and the key metabolites related with bitter and astringent taste features,this study investigated the taste properties and metabolite profiles of summer green tea infusions treated with cellulase,tannase and cellulase-tannase via sensory evaluation,electronic tongue and a widely targeted metabolomics.The results of sensory evaluation and electronic tongue showed that all the enzyme treatments exhibited a lower predictied concentration of bitter and astringent characteristics than that of control(P<0.05),and the cellulase-tannase treatment demonstrated the best result.A total of 576 metabolites were detected,of which 192 metabolites were identified as significantly different compounds involved in exogenous enzyme treatments.The correlation analysis of metabolites and taste attributes via WGCNA suggested that the taste of summer green tea infusion can be improved by generating four sweet-tasting compounds(phloretin,lactitol,isoliquiritigenin,aspartame)and one aromatic substance(1-phenylethanol)through a cellulase-tannase treatment.This study explains that enzyme treatment may improve the taste of summer green tea soup by increasing the level of sweet-tasting or smelling substances,which is bene cial for the improvement of the taste quality of tea soup,precise control of tea beverage taste and utilization of the summer tea leaves.
作者
陈善敏
罗红玉
常睿
王奕
袁林颖
杨娟
CHEN Shanmin;LUO Hongyu;CHANG Rui;WANG Yi;YUAN Linying;YANG Juan(Tea Research Institute,Chongqing Academy of Agricultural Sciences,Chongqing 402160,China)
出处
《食品与发酵工业》
北大核心
2025年第13期196-203,共8页
Food and Fermentation Industries
基金
重庆市农业科学院绩效激励引导专项(cqaas2022jxjl004)。
关键词
夏季绿茶茶汤
外源酶
广泛靶向代谢组学
加权基因共表达网络分析
summer green tea infusion
exogenous enzyme
widely targeted metabolomics
weighted gene co-expression network analysis(WGCNA)
