结合多种代谢组学的智能感官技术在评估不同等级和品种的绿茶加工桑叶茶的感官属性和健康状况方面的比较研究

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102518

Junhui Lin , Zhangchang Yang , Qian Li , Weifei Wang , Sentai Liao , Dongxu Xing , Ruohong Chen , Daorui Pang , Yuxiao Zou

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引用次数: 0

摘要

本研究比较了绿茶加工的桑叶茶的感官属性和健康概况，重点是不同等级和暴露于霜冻的叶子。采用电子鼻/舌法、气相色谱-质谱法和超高效液相色谱-串联质谱法对茶叶的风味特征和生物活性成分进行了评价。在不同等级的茶叶中，挥发性化合物和生物活性物质存在显著差异，可能受到原料叶片位置的影响。三等茶显示出最高浓度的风味化合物，具有明显的鲜味和甜味，而酸味较低。此外，从暴露于霜冻的叶子中提取的茶含有更高水平的酚类化合物，特别是木脂素，这表明茶对健康有益。我们的研究结果表明，与高档茶相比，三等茶在成本、风味和生物活性成分方面提供了最佳的平衡，而霜冻暴露可能会增加桑叶茶的健康益处。

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Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea

This study compares the sensory attributes and health profiles of green tea-processed mulberry leaf tea, focusing on different grades and leaves exposed to frost. Electronic nose/tongue, gas chromatography–mass spectrometry, and ultra-performance liquid chromatography-tandem mass spectrometry were employed to assess the flavor characteristics and bioactive components of the teas. Significant differences were found in volatile compounds and bioactive substances across different tea grades, likely influenced by the leaf position of the raw materials. Third-grade tea exhibited the highest concentration of flavor compounds, with pronounced umami and sweet tastes, while lower sourness. Additionally, tea derived from frost-exposed leaves contained higher levels of phenolic compounds, particularly lignans, suggesting enhanced health benefits. Our findings indicate that third-grade tea offers an optimal balance of cost, flavor, and bioactive content compared to higher grades, while frost exposure may boost the health benefits of mulberry leaf tea.

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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.