基于电子舌和代谢组学技术解析茉莉花茶特征滋味品质成分

陈圆; 安会敏; 黄怡雯; 江游仓; 应佳淇; 王思蕊; 李适; 刘仲华; 黄建安

doi:10.13305/j.cnki.jts.2025.03.011

茶叶科学 >

2025 , Vol. 45 >Issue 3: 485 - 496

DOI: https://doi.org/10.13305/j.cnki.jts.2025.03.011

研究报告

基于电子舌和代谢组学技术解析茉莉花茶特征滋味品质成分

陈圆 ,
安会敏 ,
黄怡雯 ,
江游仓 ,
应佳淇 ,
王思蕊 ,
李适 ,
刘仲华 ,
黄建安

展开

1.湖南农业大学教育部茶学重点实验室,湖南长沙 410128;
2.国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
3.湖南省植物功能成分利用省部共建协同创新中心,湖南长沙 410128;
4.农业农村部园艺作物基因资源评价利用重点实验室,湖南长沙 410128

陈圆,女,博士研究生,主要从事茶叶加工与新技术研究。

收稿日期: 2024-12-16

修回日期: 2025-01-13

网络出版日期: 2025-06-18

基金资助

湖南省科技重大专项（2021NK1020-4）、湖南省农业农村厅项目（湘财农指[2023]0053）、湖南省重点领域研发计划（2020NK2026）、国家现代农业产业技术体系（CARS-19）、国家重点研发计划项目（2022YFD1600802）

收起

Unveiling the Characteristic Taste Quality Compounds of Jasmine Tea Based on Electronic Tongue and Metabolomics Techniques

CHEN Yuan ,
AN Huimin ,
HUANG Yiwen ,
JIANG Youcang ,
YING Jiaqi ,
WANG Sirui ,
LI Shi ,
LIU Zhonghua ,
HUANG Jian'an

Expand

1. Key Laboratory of Tea Science of Ministry of Education of Hunan Agricultural University, Changsha 410128, China;
2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
3. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
4. Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China

Received date: 2024-12-16

Revised date: 2025-01-13

Online published: 2025-06-18

Fold

摘要

为探究茉莉花茶滋味品质特征,基于电子舌和超高效液相色谱-四极杆-静电场轨道阱高分辨质谱联用仪（UHPLC-Q Exactive-Orbitrap-MS）代谢组学方法对茉莉花茶窨制前后的样本进行分析。电子舌分析结果表明,烘青、半烘炒青和炒青3种绿茶茶坯经茉莉花窨制后,茶汤涩味和苦味显著降低,鲜味显著提高,说明窨制工艺对绿茶的滋味品质有一定的改善作用。感官审评结果表明,烘青绿茶窨制的花茶香气和滋味品质最高,整体风味品质最佳。木麻黄素、异槲皮素、还原型谷胱甘肽、邻氨基苯甲酸甲酯、鞣花酸、茶黄素-3-没食子酸酯和7-羟基香豆素是茉莉绿茶窨制前后的关键差异成分,对茉莉绿茶滋味品质的形成起到了重要作用。根据茉莉花茶的7种关键非挥发性化合物和滋味品质的偏最小二乘法（Partial least squares,PLS）分析得到偏最小二乘回归方程。验证试验结果表明该方程可靠,可用于初步比较茉莉花茶的滋味品质差异。该研究可为全面了解茉莉绿茶滋味品质形成提供理论基础,为后续进一步提高茉莉花茶的滋味品质提供参考。

关键词： 茉莉花茶; 电子舌; 代谢物; 滋味品质

本文引用格式

陈圆 , 安会敏 , 黄怡雯 , 江游仓 , 应佳淇 , 王思蕊 , 李适 , 刘仲华 , 黄建安 . 基于电子舌和代谢组学技术解析茉莉花茶特征滋味品质成分[J]. 茶叶科学, 2025 , 45(3) : 485 -496 . DOI: 10.13305/j.cnki.jts.2025.03.011

Abstract

To investigate the taste quality of jasmine tea, UHPLC-Q Exactive-Orbitrap-MS combined with electronic tongue analysis was used to characterize the nonvolatile compounds and the taste qualities of base tea and jasmine green tea were evaluated in this research. Electronic tongue results show that the bitterness and astringency of pan-fired green tea, semi-baked stir-fry green tea and baked green tea decreased significantly, and the umami taste increased significantly. The results of sensory evaluation show that the aroma and taste quality of jasmine tea scented with pan-fired green tea were the highest, and the overall flavor quality was the best. A total of 7 compounds were identified as the key differential compounds of jasmine tea before and after scenting, include strictinin, quercetin-3β-D-glucoside, L-glutathione reduced, methyl anthranilate, ellagic acid, theaflavin 3-gallate and umbelliferone. These compounds play an important role in the formation of the taste quality of jasmine tea. Based on the partial least squares (PLS) analysis of the 7 key non-volatile compounds and taste quality of jasmine tea, the partial least squares regression equation was obtained. The results of repeated experiments show that the equation is reliable and can be used to compare the taste quality of jasmine tea. This study provided a theoretical basis for a comprehensive understanding of the formation of the taste quality of jasmine green tea, and provided a reference for further improving the taste quality of jasmine tea.

Key words： jasmine tea; electronic tongue; metabolites; taste quality

参考文献

[1] Zhang Y B, Lin Y, Xiong Y F, et al.An analysis of the intestinal microbiome combined with metabolomics to explore the mechanism of how jasmine tea improves depression in CUMS-treated rats[J]. Foods, 2024, 13(16): 2636. doi: 10.3390/foods13162636.
[2] Arifan F, Winarni S, Handoyo G, et al.An analysis of antioxidants, organoleptics and hedonics with variations of boiling time in jasmine tea and jasmine root tea a study on Kaliprau, Pemalang[J]. Journal of Physics: Conference Series, 2018, 1025(1): 012066. doi: 10.1088/1742-6596/1025/1/012066.
[3] Zhao Y L, Li S Y, Du X, et al.Insights into momentous aroma dominating the characteristic flavor of jasmine tea[J]. Food Science & Nutrition, 2023, 11(12): 7841-7854.
[4] An H M, Ou X C, Zhang Y B, et al.Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology[J]. Food Chemistry, 2022, 385: 132718. doi: 10.1016/j.foodchem.2022.132718.
[5] 张俊杰, 傅天龙, 傅天甫, 等. 福州茉莉花茶窨制次数与香气成分的关联分析[J]. 茶叶科学, 2021, 41(1): 113-121.
Zhang J J, Fu T L, F T F, et al. Correlation analysis of scenting times and aroma components of Fuzhou jasmine tea[J]. Journal of Tea Science, 2021, 41(1): 113-121.
[6] 龚淑英, 赵玉香, 鲁成银, 等. 茶叶感官审评方法: GB/T 23776—2018[S]. 北京: 中国标准出版社, 2018.
Gong S Y, Zhao Y X, Lu C Y, et al.Methodology for sensory evaluation of tea: GB/T 23776—2018 [S]. Beijing: Standards Press of China, 2018.
[7] 叶飞, 桂安辉, 刘盼盼, 等. 茉莉绿碎茶窨花工艺的优化及理化品质改善[J]. 现代食品科技, 2022, 38(3): 135-142.
Ye F, Gui A H, Liu P P, et al.Physico-chemical characteristics improvement and scenting process optimization of jasmine broken green tea[J]. Modern Food Science and Technology, 2022, 38(3): 135-142.
[8] 叶秋萍, 金心怡, 李鑫磊, 等. 茉莉花茶窨制过程理化指标及花茶品质变化的研究[J]. 食品工业科技, 2015, 36(12): 99-103, 108.
Ye Q P, Jin X Y, Li X L, et al.Study on variation of physicochemical indexes and tea quality during scented processes of jasmine tea[J]. Science and Technology of Food Industry, 2015, 36(12): 99-103, 108.
[9] Chen Y, Huang Y W, An H M, et al.Effects of isolated scenting on the taste quality of broken green tea based on metabolomics[J]. Food Chemistry: X, 2024, 22: 101454. doi: 10.1016/j.fochx.2024.101454.
[10] Wei S Y, Yang X, Lin M Y, et al.Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods[J]. Food Chemistry, 2023, 430: 136726. doi: 10.1016/j.foodchem.2023.136726.
[11] Li M, Wang L, Odunayo O O, et al.UPLC-ESI-QTOF-MS profiling, antioxidant, antidiabetic, antibacterial, anti-inflammatory, anti-proliferative activities and in silico molecular docking analysis ofBarleria strigosa[J]. Chemical and Biological Technologies in Agriculture, 2023, 10: 95. doi: 10.1186/s40538-023-00467-8.
[12] Selim M T, Almutari M M, Shehab H I, et al.Risk assessment of pesticide residues by GC-MSMS and UPLC-MSMS in edible vegetables[J]. Molecules, 2023, 28(3): 1343. doi: 10.3390/molecules28031343.
[13] Zhao Y L, Li F X, Zhou H Y, et al.Utilizing nontargeted metabolomics integrated with quality component quantitationviadifferential analysis to reveal the taste differences between and metabolite characteristics of hawk black tea and hawk white tea[J]. Food Research International, 2024, 197(Part1): 115216. doi: 10.1016/j.foodres.2024.115216.
[14] Jin C, Zhou T T, Duan Z H, et al.Effect of chin brick tea [Camellia sinensis(L.) Kuntze] on lipid metabolism and inflammation by modulating intestinal flora and bile acids in mice with non-alcoholic fatty liver disease[J]. Journal of Ethnopharmacology, 2023, 318(PartB): 116950. doi: 10.1016/j.jep.2023.116950.
[15] Gupta H, Sharma A, Kumar S, et al.E-tongue: a tool for taste evaluation[J]. Recent Patents on Drug Delivery & Formulation, 2010, 4(1): 82-89.
[16] 谈峰, 裴旭晶, 杨凯辉, 等. 窨制工艺对茉莉花茶主要滋味物质及风味品质的影响[J]. 中国食品学报, 2024, 24(12): 233-245.
Tan F, Pei X J, Yang K H, et al.Effects of scenting process on main taste substances and flavor quality of jasmine tea[J]. Journal of Chinese Institute of Food Science and Technology, 2024, 24(12): 233-245.
[17] 唐雅乔, 刘俊, 王云. 茉莉花茶加工过程中的品质变化分析[J]. 西南农业学报, 2018, 31(4): 711-716.
Tang Y Q, Liu J, Wang Y.Quality change analysis of jasmine tea processing[J]. Southwest China Journal of Agricultural Sciences, 2018, 31(4): 711-716.
[18] Sheng C Y, Lu M X, Zhang J X, et al.Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods[J]. Food Chemistry: X, 2024, 23: 101721. doi: 10.1016/j.fochx.2024.101721.
[19] Ren H W, Peng D N, Liu M Q, et al.Dynamic changes in chemical components, volatile profile and antioxidant properties ofXanthoceras sorbifoliumleaf tea during manufacturing process[J]. Food Chemistry, 2025, 468: 142409. doi:10.1016/j. foodchem. 2024.142409.
[20] Qu F F, Qiu F F, Zhu X J, et al.Effect of different drying methods on the sensory quality and chemical components of black tea[J]. LWT, 2018, 99: 112-118.
[21] 赵丽沙, 董宇, 李功华, 等. 基于多元统计分析的麸炒白术质量评价研究[J]. 药物分析杂志, 2019, 39(8): 115-121.
Zhao L S, Dong Y, Li G H, et al.Quality evaluation of bran-processedAtractylodes macrocephalaRhizoma based on multivariate statistical analysis[J]. Chinese Journal of Pharmaceutical Analysis, 2019, 39(8): 115-121.
[22] Shuaijun D, Ge Z, Oluwaseun A O, et al.Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation[J]. Food Research International, 2022, 1571: 11262. doi: 10.1016/j.foodres.2022.111262.
[23] 陈志伟. 探讨茉莉花茶香气的影响因素[J]. 福建茶叶, 2023, 45(5): 130-132.
Chen Z W.To explore the influencing factors of jasmine tea aroma[J]. Tea in Fujian, 2023, 45(5): 130-132.
[24] 田怀香, 郑国茂, 于海燕, 等. 气味与滋味间相互作用对食品风味感知影响研究进展[J]. 食品科学, 2023, 44(9): 259-269.
Tian H X, Zheng G M, Yu H Y, et al.Research progress on the effect of the interaction between odor and taste on food flavor perception[J]. Food Science, 2023, 44(9): 259-269.
[25] Chen Y, An H M, Huang Y W, et al.Analysis of non-volatile compounds in jasmine tea and jasmine based on metabolomics and sensory evaluation[J]. Foods, 2023, 12(19): 3708. doi: 10.3390/foods12193708.
[26] 谢晨昕, 赵锋, 林雨, 等. 日晒茶风味化学特征研究进展[J]. 茶叶科学, 2024, 44(4): 554-564.
Xie C Y, Zhao F, Lin Y, et al.Advances on flavor chemical characteristics of solarization tea[J]. Journal of Tea Science, 2024, 44(4): 554-564.
[27] 徐茂, 刘玲, 童华荣. 鲜味及茶叶鲜味研究[J]. 茶叶, 2010, 36(2): 84-86.
Xu M, Liu L, Tong H R.Studies on the umami taste of tea[J]. Journal of Tea, 2010, 36(2): 84-86.
[28] Shu K, Kenji K, Hideki M, et al.Molecular and sensory studies on the umami taste of Japanese green tea[J]. Journal of Agricultural and Food Chemistry, 2006, 54(7): 2688-2694.
[29] 刘忠英, 杨婷, 戴宇樵, 等. 基于分子感官科学的茶叶滋味研究进展[J]. 食品工业科技, 2021, 42(4): 337-343, 355.
Liu Z Y, Yang T, Dai Y Q, et al.Research progress of tea taste based on molecular sensory science[J]. Science and Technology of Food Industry, 2021, 42(4): 337-343, 355.
[30] Hutasingh N, Tubtimrattana A, Pongpamorn P, et al.Unraveling the effects of drying techniques on chaya leaves: metabolomics analysis of nonvolatile and volatile metabolites, umami taste, and antioxidant capacity[J]. Food Chemistry, 2024, 446: 138769. doi: 10.1016/j.foodchem.2024.138769.
[31] Chen G H, Lin Y L, Hsu W L, et al.Significant elevation of antiviral activity of strictinin from Pu'er tea after thermal degradation to ellagic acid and gallic acid[J]. Journal of Food and Drug Analysis, 2015, 23(1): 116-123.
[32] 徐玉婕, 周汉琛, 张晓磊, 等. 贮藏对祁门红茶风味品质及化学成分的影响[J]. 食品与发酵工业, 2025, 51(4): 177-187.
Xu Y J, Zhou H C, Zhang X L, et al.Differences in flavor quality and chemical composition of 1-year-stored Keemun black tea[J]. Food and Fermentation Industries, 2025, 51(4): 177-187.
[33] Wang H J, Hua J J, Yu Q Y, et al.Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing[J]. Food Chemistry, 2021, 363: 130131. doi: 10.1016/j.foodchem.2021.130131.
[34] Xie J L, Wang Q W, Hu J L, et al.Uncovering the effects of spreading under different light irradiation on the volatile and non-volatile metabolites of green tea by intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses[J]. Food Chemistry, 2024, 463(Part4): 141482. doi: 10.1016/j.foodchem.2024.141482.
[35] Mazimba O.Umbelliferone: sources, chemistry and bioactivities review[J]. Bulletin of Faculty of Pharmacy, Cairo University, 2017, 55(2): 223-232.
[36] Hang Z S, Zhu M T, Wen X C, et al.Food polyphenols and Maillard reaction: regulation effect and chemical mechanism[J]. Critical Reviews in Food Science and Nutrition, 2022, 64(15): 11-17.
[37] Wang H F, Helliwell K.Epimerisation of catechins in green tea infusions[J]. Food Chemistry, 2000, 70(3): 337-344.
[38] 卢健, 王东, 汪群, 等. 传统窨制与隔离窨制中茉莉花茶香气成分的比较分析[J]. 中国农学通报, 2022, 38(25): 158-164.
Lu J, Wang D, Wang Q, et al.Comparison analysis of aromatic constituents of jasmine scented tea during orthodox and isolated scenting process[J]. Chinese Agricultural Science Bulletin, 2022, 38(25): 158-164.
[39] 刘树文. 合成香精技术手册[M]. 北京: 中国轻工业出版社, 2019.
Liu S W.Technical manual of synthetic flavor [M]. Beijing : China Light Industry Publishing House, 2019.
[40] An H M, Ou X C, Chen Y, et al.Scenting: an effective processing technology for enriching key flavor compounds and optimizing flavor quality of decaffeinated tea[J]. Food Chemistry, 2024, 467: 142372. doi: 10.1016/j.foodchem.2024.142372.
[41] Lin J, Chen Y, Zhang P, et al.A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis[J]. Food Science and Biotechnology, 2013, 22(2): 331-340.
[42] 倪昌谋. 浅述茉莉花茶加工技术和吸香机理[J]. 福建茶叶, 2024, 46(3): 15-17.
Ni C M.Processing technology and aroma-absorbing mechanism of jasmine tea[J]. Tea in Fujian, 2024, 46(3): 15-17.
[43] 郭华诚, 李强, 孙雪平, 等. 烟草孔隙结构与其物理保润性能的关联性分析[J]. 食品与机械, 2019, 35(8): 44-48, 54.
Guo H C, Li Q, Sun X P, et al.Correlation between physical moisture retention propertyin tobacco samples and its pore structure[J]. Food & Machinery, 2019, 35(8): 44-48, 54.
[44] 赖凌凌. 特种茉莉花茶窨制过程中化学成分变化的分析研究[J]. 食品安全质量检测学报, 2018, 9(2): 306-312.
Lai L L.Study on changes of chemical components during scenting processes of special-typed jasmine tea[J]. Journal of Food Safety & Quality, 2018, 9(2): 306-312.
[45] Wang L, Wen M C, Zhou Y, et al.The variation of acrylamide and 5-hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation[J]. Journal of the Science of Food and Agriculture, 2024, 104(15): 9379-9389.
[46] 徐楠, 史君达, 都昌盛. 茶多酚类化合物与维生素C协同抗氧化性及其环境应用[J]. 苏州科技大学学报(自然科学版), 2024, 41(4): 32-39, 50.
Xu N, Shi J D, Du C S.Synergistic antioxidant activity of tea polyphenols and vitamin C and their environmental application[J]. Journal of Suzhou University of Science and Technology (Natural Science Edition), 2024, 41(4): 32-39, 50.
[47] 王成勇, 邢耀文, 王市委, 等. 水蒸气在褐煤孔隙中的吸附行为: 试验研究与分子动力学模拟[J]. 洁净煤技术, 2024, 30(5): 162-171.
Wang C Y, Xing Y W, Wang S W, et al.Adsorption behavior of water vapor in lignite pores: experimental study and molecular dynamics simulation[J]. Clean Coal Technology, 2024, 30(5): 162-171.

Options

文章导航

模态框（Modal）标题

摘要

本文引用格式

Abstract

参考文献