食品工业科技2025，Vol.46Issue(15)：12-22,11.DOI:10.13386/j.issn1002-0306.2024090250
基于感官审评和非靶向代谢组学分析紫阳毛尖茶的品质特征
Quality Characters of Ziyang Maojian Tea Based on Sensory Evaluation and Non-targeted Metabolomics Analysis
摘要
Abstract
The color and taste of the liquor are key indicators for assessing the sensory quality of Ziyang Maojian tea.In this study,sensory evaluation,biochemical composition analysis and untargeted metabolomics analysis were conducted to identify the critical components influencing the tea liquor's color and taste quality.The results showed that the total sensory quality scores of the 20 Ziyang Maojian tea samples were similar.However,significant differences were observed in individual scores of liquor taste and color.Biochemical composition analysis revealed that phenolic compounds,primarily catechins,were the key substances affecting the liquor taste and color quality.In contrast,the content of free amino acids and caffeine had no significant impact on these qualities.A total of 281 non-volatile compounds were detected using un-targeted metabolomics analysis.Among them,52 and 26 were proposed as key compounds related to taste and color qualities of liquor,respectively.Further analysis revealed that 15 flavonoids and their glycosides,including quercetin,myricetin,quercetin glucoside,myricetin-3-O-galactoside isomers,and 5 phenolic acids including coumaric acid,caffeic acid,salicylic acid,positively contributed to the taste formation.Catechin dimers such as procyanidin C1,procyanidin B2,and epicatechin-(4beta→8)-epicatechin-3-O-gallate were beneficial for the formation of liquor color.Additionally,metabolites such as epicatechin,epigallocatechin,epiafzelechin,caffeoylquinic acid,and isomers of procyanidin C1 were found to contribute significantly to both liquor taste and color quality.These findings provide theoretical support for Ziyang Maojian tea sensory quality improvement through optimizing processing techniques in practical production to increase metabolite content critical for liquor color and taste quality formation.关键词
紫阳毛尖茶/代谢组学/非挥发性代谢物/儿茶素/类黄酮Key words
Ziyang Maojian tea/metabolomics/non-volatile metabolites/catechins/flavonoids分类
轻工纺织引用本文复制引用
梁爽,叶利利,易敏,任杨梅,游新才,曾建明,叶萌,丁长庆..基于感官审评和非靶向代谢组学分析紫阳毛尖茶的品质特征[J].食品工业科技,2025,46(15):12-22,11.基金项目
国家重点研发计划子课题(2022YFD1602001-2). （2022YFD1602001-2）
