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Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests

文献类型： 外文期刊

作者： Yu, Yashu 1 ; Liu, Ruoyan 1 ; Wang, Haoli 1 ; Blank, Imre 2 ; Xu, Yong-Quan 3 ; Liu, Jing 2 ; Zhu, Yiwen 1 ; Liu, Zhibin 4 ; Ni, Li 4 ; Sun, Dan 5 ; Huang, Jian an 6 ; Fan, Yuxia 1 ; Liu, Yuan 1 ; Feng, Xiaoxiao 1 ;

作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

2.Ningxia Univ, Sch Food Sci & Engn, Yinchuan 750021, Peoples R China

3.Chinese Acad Agr Sci, Natl Key Lab Tea Plant Germplasm Innovat & Resourc, Tea Res Inst, Hangzhou 310008, Peoples R China

4.Fuzhou Univ, Inst Food Sci & Technol, Fuzhou 350108, Fujian, Peoples R China

5.Zhejiang Grain Sci Res Inst Co Ltd, Hangzhou 310012, Peoples R China

6.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China

关键词： oolong tea; key taste-active compounds; metabolomics; quantitativemeasurements; recombination experimentsand omission tests

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）

ISSN： 0021-8561

年卷期： 2025 年 73 卷 33 期

页码：

收录情况： SCI

摘要： A lack of knowledge regarding taste-active compounds of Oolong tea limits the improvement of product quality. Nontargeted metabolomics and sensory quantitative descriptive analyses were performed on two representative oolong teas, resulting in 41 compounds screened for their relevance to taste characteristics, and they were quantitated. Combined taste dose-overthreshold (DoT > 1) factors with key differentiators, reconstitution of ten selected compounds successfully replicated the authentic tea infusion. To further narrow down the number of key taste compounds, omission experiments showed that simplified reconstitution models did not differ significantly from the taste of the authentic tea infusion. Epigallocatechin gallate, caffeine (CAF), kaempferol 3-O-rutinoside (kaempferol 3-O-rut), myricetin-3-O-rutinoside (myricetin-3-O-rut), quercetin 3-arabinoside (quercetin 3-ara), quercetin 3-O-galactoside (quercetin 3-O-gal), quinic acid were the key taste compounds of Rougui tea, while CAF, kaempferol 3-O-rut, quercetin 3-ara, quercetin 3-O-gal, gallic acid, quinic acid were key compounds for Dongding tea taste. This study provides guidance for oolong tea taste improvement.

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