代谢组学分析揭示了绿茶冷冲泡过程中香气/口感和颜色形成的化学基础

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-08 DOI:10.1016/j.foodchem.2025.143788

Chen Yang , Zhaojun Wang , Minghui Xu , Kaikai Wei , Qianying Dai , Xiaochun Wan , OiPo Leong , Runze Lin , Chuanjian Cui , Ruyan Hou

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引用次数: 0

摘要

在本研究中，利用代谢组学和化学计量学对冷冲泡绿茶（4 °C）香气、口感和颜色形成的化学机制进行了全面研究。结果表明：冷冲绿茶（茶水比1:50 g/mL）的典型风味在1 h后逐渐形成；与热酿造（80 °C）条件相比，冷酿造条件下挥发性醇积累更多。与热冲泡绿茶相比，咖啡因等苦味化合物的提取率降低了40% %以上，而鲜味化合物l -茶氨酸的提取率提高了约9.2% %。低温还降低了黄酮类化合物的提取率，并保留了高水平的叶绿素，从而使浸渍液更绿。这些差异导致冷冲绿茶表现出花香、鲜味、甜味和绿色。研究了提取温度对绿茶中化合物提取效率的影响。研究结果可为冷冲绿茶的质量控制提供分析方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis

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The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis

In this study, metabolomics and chemometrics were utilized to comprehensively investigate chemical mechanisms of aroma, taste, and color formation in cold-brewed green tea (4 °C). The results showed that the typical flavor of cold-brewed green tea (tea-to-water ratio: 1:50 g/mL) developed gradually after 1 h. Compared with the hot-brewed (80 °C) condition, volatile alcohols accumulated more under cold-brewing conditions. The extraction rate of bitter compounds such as caffeine decreased by more than 40 %, while the umami compound L-theanine increased about 9.2 % compared to hot-brewed green tea. The low temperatures also reduced flavonoid extraction ratio and retained high level of chlorophyll, resulting in a greener infusion. These differences led to cold-brewed green tea exhibiting a floral aroma, umami, sweet taste, and green color. This study revealed the impact of extraction temperature on the extraction efficiency of compounds from green tea. These findings can provide analysis methods for controlling quality of cold-brewed green tea.

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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.