A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects

Abstract

Background

Tea, celebrated for its delightful flavors and health benefits, is a globally cherished beverage. Umami taste is an essential contributor to its flavor profile and its perception mechanism is crucial for enhancing the taste quality of tea. The exploration of individual physiological and emotional responses to gustatory signals through physiological measurement techniques makes it possible to decode the mechanisms underlying umami perception.

Scope and approach

This article focuses on the umami taste of tea, providing a comprehensive review of the umami substances and the influencing factors. It discusses the umami perception mechanism from the perspectives of both umami-contributing and umami-enhancing aspects. Additionally, the paper explores the application prospects of physiological measurement technologies in decoding umami perception. This review aims to provide new analytical strategies for decoding umami and other taste perceptions.

Key findings and conclusions

Umami is one of the important sensory attributes contributing to the taste of tea products. The umami taste in tea is predominantly mediated by amino acids such as L-theanine, L-glutamic acid, and L-aspartic acid, with additional contributions from compounds like succinic acid and methylated catechins. The interaction of these umami compounds with the T1R1/T1R3 receptor complex involves a suite of molecular forces, including hydrogen bonding, hydrophobic interactions, van der Waals forces, and electrostatic interactions, which are essential for the stability and functionality of ligand-receptor binding. Neuroimaging and electrophysiological studies have further elucidated the neural basis of umami perception, providing a comprehensive understanding of the sensory input to cognitive processing associated with this taste modality.