数字农科院2.0

Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars

文献类型： 外文期刊

作者： Kangni Yan;Jiatong Wang;Mengxue Zhou;Qunhua Peng;Abdelkader Bassiony Mahmoud;Xue Bai;Susanne Baldermann;Xinbing Jiang;Shan Feng;Yan Wu;Jianyu Fu;Zhi Lin;Haipeng Lv;Jiang Shi

作者机构：

关键词： Flava-3-ols;Flavor-active peptides;Longjing tea;Maillard peptides;Peptide-T1R1 complex;Umami taste

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 471 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Longjing tea is well-known for its exceptional umami/mellow flavor, but the complexity of interactions among chemical compositions has impeded in-depth understanding. This study comprehensively compared the taste contributors in ‘Longjing 43’ (LJ43) and ‘Qunti’ (QT). Peptidomics revealed 865 identified water-soluble peptides in QT, and 497 in LJ43, with 44 umami peptides predicted. Potential umami peptide-T1R1/T1R3 complexes were further modeled using AlphaFold 3. LJ43 had higher levels of theanine (>18 mg/g), and glutamine (∼4 mg/g) compared to QT. Similar amounts of flavan-3-ols (>150 mg/g), particularly EGCG (>60 mg/g) and ECG (>30 mg/g) were determined in LJ43 and QT. Moreover, Longjing teas' characterized flavor contributions by macromolecules (peptides), and small molecules (amino acids, catechins, saccharides, and Maillard reaction products) were integrated. These insights will greatly expand tea flavor chemistry and provide promising approaches promotion premium Longjing teas.

分类号：

  • 相关文献

[1]Evaluation of key taste components in Huangjin green tea based on electronic tongue technology. Jiezhong Zan,Wenxue Chen,Haibo Yuan,Yongwen Jiang,Hongkai Zhu. 2025

[2]Prediction of Chinese green tea ranking by metabolite profiling using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Jing, Jin,Wang, Jie,Jing, Jin,Shi, Yuanzhi,Zhang, Qunfeng,Wang, Jie,Ruan, Jianyun,Shi, Yuanzhi,Zhang, Qunfeng,Ruan, Jianyun.

[3]Characterization of key aroma compounds and enantiomer distribution in Longjing tea. JianCai Zhu,Yin Zhu,Kai Wang,YunWei Niu,ZuoBing Xiao. 2021

[4]Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments. Lin Zeng,Yan Qing Fu,Ying Gao,Fang Wang,Shuang Liang,Jun Feng Yin,Marie Laure Fauconnier,Lijing Ke,Yong Quan Xu. 2024

[5]Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments. Xujiang Shan,Yongwen Jiang,Shan Zhang,Le Chen,Linchi Niu,Qianting Zhang,Qinghua Zhou,Yujie Wang,Haibo Yuan,Jia Li. 2024

[6]Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea. Jianyong Zhang,Yuxiao Mao,Yongquan Xu,Zhihui Feng,Yuwan Wang,Jianxin Chen,Yun Zhao,Hongchun Cui,Junfeng Yin. 2024

作者其他论文 更多>>