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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龙井茶中潜在风味活性肽和风味相关化合物的研究——以“龙井43”和“群体”为对照

龙井茶以其独特的鲜味/醇香而闻名，但化学成分之间相互作用的复杂性阻碍了对其深入了解。本研究全面比较了“龙井43”（LJ43）和“群体”（QT）的味觉贡献因子。肽组学显示QT中鉴定出865个水溶性肽，LJ43中鉴定出497个水溶性肽，预测出44个鲜味肽。潜在的鲜味肽- t1r1 /T1R3复合物进一步使用AlphaFold 3建模。与QT相比，LJ43的茶氨酸（>18 mg/g）和谷氨酰胺（~4 mg/g）含量较高，LJ43和QT的黄烷-3-醇含量相近（>150 mg/g），尤其是EGCG （>60 mg/g）和ECG (>30 mg/g)，并且综合了大分子（肽）和小分子（氨基酸、儿茶素、糖和美拉德反应产物）对龙井特色风味的贡献。这些见解将极大地扩展茶叶风味化学，并为推广优质龙井茶提供有前途的方法。

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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.