Sensomics-metabolomics integration reveals key flavor compounds in black tea-Longhui Jinyinhua blends
文献类型： 外文期刊
作者： Shen, Yingying 1 ; Xiao, Yangbo 2 ; Xu, Nan 1 ; Peng, Guoping 1 ; Yin, Xia 2 ; Wang, Qiming 1 ;
作者机构： 1.Hunan Agr Univ, Coll Biosci & Biotechnol, Hunan Engn Lab Good Agr Practice & Comprehens Util, Changsha 410128, Peoples R China
2.Hunan Acad Agr Sci, Tea Res Inst, Changsha 410125, Peoples R China
3.Yuelushan Lab, Changsha 410128, Peoples R China
关键词： Compound herbal teas; Lonicera macranthoides hand. -mazz.; Black tea; Aroma; Taste
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 68 卷
页码：
收录情况： SCI
摘要： Herbal tea blends are popular because of their unique flavors and health benefits; however, research on their dual aspects of flavor and functionality is limited. The results of the sensory evaluation revealed marked reductions in the green aroma of the blended herbal tea (LBT), accompanied by a pronounced increase in sweetness. The quantitative analysis of key compounds based on Odor activity value and gas chromatography-olfactometry analyses revealed that the content of green aroma compound in LBT (18 %) was significantly lower than the combined values of Longhui Jinyinhua (LJ, 70 %) and Black Tea (BT, 4 %), representing less than half of their total. Conversely, the sweet aroma compound content in LBT (82 %) exceeded half of the combined values of LJ (30 %) and BT (96 %). Quantitative analysis using an electronic tongue revealed a reduction in astringency, with LJ registering 30 %, BT at 12 %, and LBT at 15 %. Ultrahigh-performance liquid chromatography-tandem mass spectrometry further revealed reductions in 11 compounds, including chlorogenic acid, isoquercitrin, and caffeic acid, which were identified as key contributors to mitigating astringency. Additionally, LBT had a greater flavonoid content than did BT, enhancing its antioxidant effects. The findings of this study provide valuable guidance for research on the flavor compounds of herbal tea blends.
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