Taste characteristics and symbolic metabolites of Rougui tea with different grades in China

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-21 DOI:10.1016/j.fochx.2025.102405

Jianghua Ye , Yangxin Luo , Yuhua Wang , Yulin Wang , Tingting Wang , Yankun Liao , Junbin Gu , Xiaoli Jia , Qi Zhang , Haibin Wang

{"title":"Taste characteristics and symbolic metabolites of Rougui tea with different grades in China","authors":"Jianghua Ye , Yangxin Luo , Yuhua Wang , Yulin Wang , Tingting Wang , Yankun Liao , Junbin Gu , Xiaoli Jia , Qi Zhang , Haibin Wang","doi":"10.1016/j.fochx.2025.102405","DOIUrl":null,"url":null,"abstract":"<div><div>The national tea standard sample is an important reference for the evaluation of tea grades. Clarifying the taste characteristics of different grades of Rougui tea (RGT) and its characteristic metabolites is of great significance for the standardization and scientificization of national standard samples. In this study, metabolites of different grades of RGT were analyzed by sensory evaluation and metabolomics, and symbolic metabolites were obtained and verified. The results showed that the higher the RGT grade, the stronger the mellowness and fresh and brisk taste, and the weaker the bitterness and astringency. Cyclo-glycyl-<em>L</em>-phenylalanine and calyxanthone can be used as the main symbolic metabolites to evaluate the quality of RGT, and their contents in 15 different grades of RGT verified the conclusion. This study lays an important foundation for the production of national tea standards and the measurement of commercial tea quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102405"},"PeriodicalIF":6.5000,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525002524","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The national tea standard sample is an important reference for the evaluation of tea grades. Clarifying the taste characteristics of different grades of Rougui tea (RGT) and its characteristic metabolites is of great significance for the standardization and scientificization of national standard samples. In this study, metabolites of different grades of RGT were analyzed by sensory evaluation and metabolomics, and symbolic metabolites were obtained and verified. The results showed that the higher the RGT grade, the stronger the mellowness and fresh and brisk taste, and the weaker the bitterness and astringency. Cyclo-glycyl-L-phenylalanine and calyxanthone can be used as the main symbolic metabolites to evaluate the quality of RGT, and their contents in 15 different grades of RGT verified the conclusion. This study lays an important foundation for the production of national tea standards and the measurement of commercial tea quality.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.