数字农科院2.0

Multi-scale quality evaluation and geographical origins discrimination of Ankang green tea by intelligent sensory analysis, selenium elemental analysis and quantitative non-volatile sensometabolomics

文献类型： 外文期刊

作者： Feng, Yuning;Niu, Linchi;Zhang, Shan;Shan, Xujiang;Chen, Le;Zhang, Yingbin;Dai, Weidong;Zhou, Qinghua;Jiang, Yongwen;Yuan, Haibo;Li, Jia

作者机构：

关键词： Ankang green tea;Selenium;Quantitative metabolomics;Taste;Electronic tongue;Geographical origins

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2025 年 498 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： To date, no comprehensive study has explored the multi-dimensional quality of Ankang selenium-enriched green tea. Herein, 61 Ankang tea samples from four small-scale geographical origins were analyzed using a novel multi-analytical approach combining intelligent sensory evaluation, selenium quantification, and sensometabolomics. Selenium content differed across regions. 89 non-volatiles were absolutely quantified. Flavan-3-ols were most abundant (493.79-1317.04 mg/L), followed by amino acids (406.18-940.11 mg/L), phenolic acids (364.66-901.33 mg/L), alkaloids (355.44-688.72 mg/L), organic acids (121.08-556.10 mg/L), sugars (105.88-511.91 mg/L), flavone/flavonol and glycosides (0.62-48.48 mg/L). Epigallocatechin gallate (EGCG), theanine, theogallin, caffeine, citric acid, maltose, and kaempferol-3-O-glucosylrutinoside were most predominant within each class. Dose-over-threshold (DOT) based taste contribution analysis showed 10 compounds with DOT>1, highlighting rutin, theogallin, EGCG and caffeine as prominent contributors (DOT = 2036.82, 10.44, 7.28, 5.31, respectively). 43 key differential compounds and distinct DOT in astringency, bitterness and umami was revealed across regions. Moreover, the correlation between differential metabolites, selenium, and taste indexes was explored.

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