| In this experiment,sensory characteristics of 13 green teas and key-contributing chemicals of four taste attributes(strong feeling,astringency,umami,and sweetness)were studied by using sensory omics,and a recombinant model of green tea taste was established using 10 key chemicals.This experiment provided a theoretical basis for the formation of strong feeling,astringency,umami,sweetness of famous green teas,and provided data support for tea processing and sensory digital evaluation as well.The main conclusions are as follows.The perception rates of strong feeling and astringency were different in the tea soup with high(450 mg/100 mL),medium(350 mg/100 mL)and low(250 mg/100 mL)water extract concentrations.In the high-concentration tea soup,strong feeling and astringency were easily perceived.When the concentration of tea soup decreased,the perception rate decreased.Strong feeling and astringency in the tea soup with middle and low concentrations were positively correlated with catechins such as epigallocatechin gallate;flavonoid glycosides such as quercetin;bitter amino acids such as lysine and tryptophan;the ratio of catechins to alkaloids;the ratio of catechins to amino acids;and the ratio of bitter amino acids to total amino acids.They were negatively correlated with umami amino acids such as glutamic acid and aspartic acid;alkaloids such as caffeine;the ratio of umami amino acids to bitter amino acids;and the ratio of total alkaloids to total flavonoid glycosides.Perception rates of umami and sweetness were different in the tea soup system with high(450 mg/100 mL),medium(350 mg/100 mL)and low(250 mg/100 mL)water extract concentrations.In high-concentration tea soup,umami and sweetness were hard to be perceived.When the concentration of tea soup decreased,the perception rate increased.Umami and sweetness in tea soup with medium concentration were both positively correlated with glutamic acid;theanine;and total amino acids and caffeine,while they were negatively correlated with catechin;epicatechin gallate;quercetin glycoside;and the ratio of quercetin galactoside to glutamic acid.In the low-concentration tea soup,umami was positively correlated with ?-aminobutyric acid;total bitter amino acids;and the ratio of total amino acids to total alkaloids;while it was negatively correlated with theophylline and the ratio of gallic acid to glutamic acid.Sweetness in the low-concentration tea soup was positively correlated with total alkaloids;aspartic acid;and the ratio of caffeine to quercetin rutinoside,while it was negatively correlated with gallic catechin gallate;quercetin glycoside;and the ratio of total catechins to total alkaloids.The recombinant system composed of 10 chemicals including theobromine,caffeine(CAF),epigallocatechin gallate(EGCG),epicatechin gallate(ECG),quercetin-3-O-rutinoside(Que-3-O-rut),quercetin-3-O-galactoside(Que-3-O-gal),glutamic acid(Glu),theanine(Thea),serine(Ser)and arginine(Arg)could well simulate the astringency,strong feeling and umami of green tea infusion,but not the sweetness.100 mL aqueous solution contains CAF(21.18 mg),TB(8.01 mg),EGCG(95.42 mg),ECG(11.52 mg),Que-3-O-rut(0.99 mg),Que-3-O-gal(2.09 mg),Glu(3.20 mg),Thea(10.84 mg),Ser(0.78 mg),Arg(1.36 mg)could well simulate the strong feeling,astringency and umami of Dafo Longjing tea liquor with water extract concentration of 350 mg/100 mL;100mL aqueous solution contains CAF(16.01 mg),TB(3.76 mg),EGCG(49.75 mg),ECG(5.45 mg),Que-3-O-rut(0.92 mg),Que-3-O-gal(0.78 mg),Glu(2.03 mg),Thea(4.58 mg),Ser(0.54 mg),Arg(0.46 mg)could well simulate the astringency,umami and sweetness of Lu'an Guapian tea liquor with water extract concentration of 250 mg/100 mL;100mL aqueous solution contains CAF(17.18 mg),TB(5.81 mg),EGCG(38.87 mg),ECG(3.31 mg),Que-3-O-rut(0.39 mg),Que-3-O-gal(1.00 mg),Glu(3.84 mg),Thea(14.17 mg),Ser(1.11 mg),Arg(1.45 mg)could well simulate the strong feeling,astringency and umami of Anji Baicha tea liquor with water extract concentration of 250 mg/100 mL. |
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