Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea
Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea
复制标题
不同茶树品种的植物化学比较及其与成品茶感官品质的关系
DOI：
10.1016/j.lwt.2019.108595
复制
发表时间：
2020-01-01
影响因子：
6
通讯作者：
Dong, Chunwang
中科院分区：
文献类型：
--
作者：
Li, Jia;Wang, Jiaqin;Dong, Chunwang
选择合适的茶（Camellia sinensis）品种是茶叶生产的重要先决条件。不同品种的详细植物化学比较及其对成品茶风味品质的影响仍有待探索。在此，预先选择并仔细收集了仅适合绿茶或红茶加工的不同中国茶品种（GT、BT品种），或适合两种茶类型加工的（BT和GT品种）。使用液相色谱与质谱联用 (LC-MS) 并结合全面的通路图谱进行非靶向代谢组学。同时，对所有品种进行平行加工，对红茶成品进行感官评价。 BT品种差异最为显着，儿茶素、缩合物和包括棓单宁在内的酚酸含量显着较高，而黄酮C-苷、游离糖和氨基酸含量较低。特别是，首次鉴定了黄酮醇糖苷的独特糖基化模式。 O-芦丁糖基化和 O-葡萄糖基化在 BT 品种中占主导地位，而 O-葡萄糖基/半乳糖基-芦丁糖基化在 GT 和 BT & GT 品种中占主导地位。不同化合物的风味属性可能与所研究品种的相应加工适宜性密切相关。这项研究深入阐明了与不同茶品种加工适宜性相关的代谢特征。
Selection of appropriate tea (Camellia sinensis) cultivars, represents an essential prerequisite for tea manufacture. A detailed phytochemical comparison of different cultivars, and its influence on flavor quality of finished tea, remain to be explored. Herein, different Chinese tea cultivars which are suited for only green or black tea processing (GT, BT cultivars), or compatible for both tea types processing (BT & GT cultivars), were pre-selected and carefully collected. A nontargeted metabolomics using liquid chromatography coupled to mass spectrometry (LC-MS) was performed, combined with comprehensive pathway mapping. Meanwhile, all cultivars were subjected to parallel processing for sensory evaluation of finished black tea. BT cultivars showed most prominent differences, with significantly higher levels of catechins, condensed products and phenolic acids including gallotannins, whereas lower contents of flavone C-glycosides, free sugars and amino acids were found. Particularly, unique glycosylation patterns of flavonol glycosides were identified for the first time. O-rutinosylation and O-glucosylation were predominant in BT cultivars, whereas O-glucosyl/galactosyl-rutinosylation were predominant in GT and BT & GT cultivars. The flavor attributes of differential compounds could be well associated with corresponding processing suitability of studied cultivars. This study provides an in-depth elucidation of metabolic features associated with processing suitability of different tea cultivars.