Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-06 DOI:10.1016/j.foodchem.2025.142790

Kangni Yan, Jiatong Wang, Mengxue Zhou, Qunhua Peng, Abdelkader Bassiony Mahmoud, Xue Bai, Susanne Baldermann, Xinbing Jiang, Shan Feng, Yan Wu, Jianyu Fu, Zhi Lin, Haipeng Lv, Jiang Shi

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Abstract

Longjing tea is well-known for its exceptional umami/mellow flavor, but the complexity of interactions among chemical compositions has impeded in-depth understanding. This study comprehensively compared the taste contributors in ‘Longjing 43’ (LJ43) and ‘Qunti’ (QT). Peptidomics revealed 865 identified water-soluble peptides in QT, and 497 in LJ43, with 44 umami peptides predicted. Potential umami peptide-T1R1/T1R3 complexes were further modeled using AlphaFold 3. LJ43 had higher levels of theanine (>18 mg/g), and glutamine (~4 mg/g) compared to QT. Similar amounts of flavan-3-ols (>150 mg/g), particularly EGCG (>60 mg/g) and ECG (>30 mg/g) were determined in LJ43 and QT. Moreover, Longjing teas' characterized flavor contributions by macromolecules (peptides), and small molecules (amino acids, catechins, saccharides, and Maillard reaction products) were integrated. These insights will greatly expand tea flavor chemistry and provide promising approaches promotion premium Longjing teas.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.