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

doi:10.13305/j.cnki.jts.2025.03.011

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Journal of Tea Science ›› 2025, Vol. 45 ›› Issue (3) : 485-496. DOI: 10.13305/j.cnki.jts.2025.03.011

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

CHEN Yuan^1,2, AN Huimin^1,2, HUANG Yiwen^1,2, JIANG Youcang^1,2, YING Jiaqi^1,2, WANG Sirui^1,2, LI Shi^1,2,3,4, LIU Zhonghua^1,2,3,4,*, HUANG Jian'an^1,2,3,4,*

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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

electronic tongue / jasmine tea / metabolites / taste quality

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CHEN Yuan, AN Huimin, HUANG Yiwen, JIANG Youcang, YING Jiaqi, WANG Sirui, LI Shi, LIU Zhonghua, HUANG Jian'an. Unveiling the Characteristic Taste Quality Compounds of Jasmine Tea Based on Electronic Tongue and Metabolomics Techniques[J]. Journal of Tea Science. 2025, 45(3): 485-496 https://doi.org/10.13305/j.cnki.jts.2025.03.011

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