期刊
MOLECULES
卷 24, 期 23, 页码 -出版社
MDPI
DOI: 10.3390/molecules24234221
关键词
congou black tea; sweet; mellow; taste flavor; infusion; quantitative analysis; sensory evaluation
资金
- Natural Science Foundation of Zhejiang Province [LQ17C160002]
- National Natural Science Foundation of China [31700616]
- Central Public-Interest Scientific Institution Basal Research Fund [1610212018012]
- Earmarked Fund for China Agriculture Research System [CARS-23]
- Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences
- (CAAS-ASTIP-TRICAAS)
The sweet-mellow taste sensation is a unique and typical feature of premium congou black tea infusions. To explore the key taste-active compounds that influence the sweet-mellow taste, a sensory and molecular characterization was performed on thirty-three congou black tea infusions presenting different taste qualities, including the sweet-mellow, mellow-pure, or less-mellow taste. An integrated application of quantitative analysis of 48 taste-active compounds, taste contribution analysis, and further validation by taste supplementation experiments, combined with human sensory evaluation revealed that caffeine, gamma-aminobutyric acid, rutin, succinic acid, citric acid, and gallic acid negatively affect the sweet-mellow taste, whereas glucose, sucrose, and ornithine positively contribute to the sweet-mellow taste of congou black tea infusions. Particularly, rutin, gamma-aminobutyric acid, gallic acid, and caffeine, which impart the major inhibitory effect to the manifestation of the sweet-mellow taste, were identified as the key influencing components through stepwise screening and validation experiments. A modest level of these compounds was found to be favorable for the development and manifestation of the sweet-mellow taste. These compounds might potentially serve as the regulatory targets for oriented-manufacturing of high-quality sweet-mellow congou black tea.
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