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

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成果类型：

期刊论文

作者：

Yu, Yashu;Liu, Ruoyan;Wang, Haoli;Blank, Imre;Xu, Yong-Quan;...

通讯作者：

Liu, Yuan;Feng, XX;Liu, Y

作者机构：

[Wang, Haoli; Fan, Yuxia; Feng, Xiaoxiao; Liu, Yuan; Zhu, Yiwen; Yu, Yashu; Liu, Ruoyan] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.

[Liu, Jing; Blank, Imre; Liu, Yuan] Ningxia Univ, Sch Food Sci & Engn, Yinchuan 750021, Peoples R China.

[Xu, Yong-Quan] Chinese Acad Agr Sci, Natl Key Lab Tea Plant Germplasm Innovat & Resourc, Tea Res Inst, Hangzhou 310008, Peoples R China.

[Ni, Li; Liu, Zhibin] Fuzhou Univ, Inst Food Sci & Technol, Fuzhou 350108, Fujian, Peoples R China.

[Sun, Dan] Zhejiang Grain Sci Res Inst Co Ltd, Hangzhou 310012, Peoples R China.

通讯机构：

[Liu, Y; Feng, XX ] S

[Liu, Y ] N

Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.

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

语种：

英文

关键词：

key taste-active compounds;metabolomics;oolong tea;quantitative measurements;recombination experiments and omission tests

期刊：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ISSN：

0021-8561

年：

2025

卷：

期：

页码：

21082-21095

DOI：

10.1021/acs.jafc.5c06990

基金类别：

National Natural Science Foundation of China [32402280]; National Natural Science Foundation of China [2023M742280]; China Postdoctoral Science Foundation [U2005209]; National Natural Science Foundation of China, Science Foundation of Two Sides of Strait

机构署名：

本校为其他机构

院系归属：

园艺园林学院

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...

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

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