Study on yellow tea taste characteristic and contribution of taste-chemical compositions to taste quality based on partial main cultivated cultivars in Zhejiang Province

doi:10.3785/j.issn.1008-9209.2018.11.122

Journal of Zhejiang University (Agriculture and Life Sciences)

2019, Vol. 45

Issue (4): 443-451 DOI: 10.3785/j.issn.1008-9209.2018.11.122

Food sciences

Study on yellow tea taste characteristic and contribution of taste-chemical compositions to taste quality based on partial main cultivated cultivars in Zhejiang Province

Fangyuan FAN¹(

),Xiaolei YANG¹,Shuying GONG¹(

),Haowei GUO¹,Bangzheng ZONG¹,Chunlin LI¹,Hong QIAN²,Jianping HU²

1. Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
2. Deqing Agriculture Bureau, Huzhou 313200, Zhejiang, China

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Abstract

The taste quality of yellow tea and the contribution of taste-chemical compositions to yellow tea taste were explored by sensory evaluation, taste-compound detection, chemometrics analysis and dose-over-threshold factors (DoT), based on Zhejiang partial main cultivated cultivars and an improved process in north Zhejiang yellow tea production area. The results showed that the yellow tea, which was processed from Yingshuang, Baiyeyihao and Zhenong 113 tea cultivars and different yellowing process, presented varying degrees of sweet, mellow, umami, astringency and stewed taste. There were significant differences on the most of taste-chemical compositions among yellow teas from three tea cultivars, while there was a small difference among yellow teas from the same tea cultivar. The content analysis and partial least square discriminant analysis (PLS-DA) indicated that the taste quality of yellow tea was influenced remarkably by tea cultivars. The catechins like (-)-epigallocatechin-3-gallate (EGCG), (-)-gallocatechin-3-gallate (GCG), (-)-epigallocatechin (EGC), flavonol glycosides like myricetin-3-O-galactoside (Myr-gal), quercetin-3-O-glucoside (Que-glu), kaempferol-3-O-rutinoside (Kae-rut), amino acids like glutamic (Glu), theanine (Thea), arginine (Arg), aspartic acid (Asp), asparagine (Asn), et al., had great contribution to yellow tea taste characteristic under the experimental conditions. The further research of DoT value indicated that the specific taste of single compound in the aqueous solution would change in the complex tea liquor, which may be due to the interaction among different compounds.

Key words： yellow tea taste quality partial least square discriminant analysis dose-over-threshold factors

Received: 12 November 2018 Published: 17 September 2019

CLC:

S 571.1

Corresponding Authors: Shuying GONG E-mail: 1119672391@qq.com;shuygong@zju.edu.cn

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	Fangyuan FAN
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	Bangzheng ZONG
	Chunlin LI
	Hong QIAN
	Jianping HU

Cite this article:

Fangyuan FAN,Xiaolei YANG,Shuying GONG,Haowei GUO,Bangzheng ZONG,Chunlin LI,Hong QIAN,Jianping HU. Study on yellow tea taste characteristic and contribution of taste-chemical compositions to taste quality based on partial main cultivated cultivars in Zhejiang Province. Journal of Zhejiang University (Agriculture and Life Sciences), 2019, 45(4): 443-451.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2018.11.122 OR http://www.zjujournals.com/agr/Y2019/V45/I4/443

基于浙江部分主栽品种的黄茶滋味特征及化学组分贡献研究

基于浙江主栽品种原料及浙北黄茶传统产区改良工艺，结合感官审评、化学组分检测、化学计量学分析及剂量比阈因子（dose-over-threshold factors, DoT）分析等研究黄茶滋味品质及化学组分的贡献作用。结果显示：迎霜、白叶一号、浙农113等3个品种原料经不同闷黄工艺加工而成的黄茶样品在滋味品质方面表现出不同程度的甘、醇、鲜、生涩及熟闷感。在滋味化学组分中多数组分含量在不同品种黄茶中表现出显著差异，在相同品种原料条件下样品间含量差异较小，同时，基于化学组分的偏最小二乘判别分析（partial least square discriminant analysis, PLS-DA）显示，品种原料对黄茶样品滋味品质的影响显著，在滋味组分中儿茶素类如表没食子儿茶素没食子酸酯（EGCG）、没食子儿茶素没食子酸酯（GCG）、表没食子儿茶素（EGC）等，黄酮醇苷组分如杨梅酮-3-O-半乳糖苷（Myr-gal）、槲皮素-3-O-葡萄糖苷（Que-glu）、山柰酚-3-O-芸香糖苷（Kae-rut），部分氨基酸组分如谷氨酸（Glu）、茶氨酸（Thea）、精氨酸（Arg）、天冬氨酸（Asp）、天冬酰胺（Asn）等在本实验条件下对黄茶滋味具有较大贡献作用；进一步对滋味组分的DoT值分析显示，在茶汤的复杂体系中，滋味化合物间的多种相互作用影响着单体化合物的味感表现。

关键词： 黄茶, 滋味品质, 偏最小二乘判别分析, 剂量比阈因子

Table 1 Description and scoring of taste-sensory characteristic in yellow tea samples from three tea cultivars

类别 Type	组分 Composition	迎霜 Yingshuang	白叶一号 Baiyeyihao	浙农113 Zhenong 113	类别 Type	组分 Composition	迎霜 Yingshuang	白叶一号 Baiyeyihao	浙农113 Zhenong 113
多酚 Polyphenol	没食子酸GA	2.33±0.21a	2.35±0.18a	2.57±0.36a	生物碱 Alkaloids	可可碱TB	5.31±0.30a	3.85±0.72b	4.45±0.94ab
儿茶素 Catechins	没食子儿茶素GC	4.49±0.68a	3.55±0.57b	2.03±0.27c		茶碱TP	0.49±0.03c	0.63±0.03a	0.54±0.03b
	表没食子儿茶素EGC	5.96±0.45b	8.81±0.31a	5.16±0.07c		咖啡碱CAF	47.18±0.52a	45.96±1.57a	49.73±2.77a
	儿茶素C	0.18±0.02b	0.66±0.22a	0.87±0.22a	氨基酸 Amino acids	天冬氨酸Asp	5.43±0.72a	5.51±0.93a	2.27±1.06b
	表儿茶素EC	9.30±0.43b	11.30±0.30a	11.20±0.89a		谷氨酸Glu	7.19±1.43a	6.90±0.84a	3.77±0.53b
	表没食子儿茶素没食子酸酯EGCG	123.62±4.38a	112.28±3.53b	93.12±9.41c		天冬酰胺Asn	2.58±0.57a	3.36±0.52a	1.11±1.00b
	没食子儿茶素没食子酸酯GCG	1.75±0.16b	2.41±0.13a	1.26±0.17c		丝氨酸Ser	1.22±0.34a	1.28±0.16a	1.28±0.96a
	表儿茶素没食子酸酯ECG	24.43±0.42b	19.32±1.01c	32.75±1.58a		谷氨酰胺Gln	2.50±0.59b	4.65±0.93a	1.12±0.22c
	儿茶素没食子酸酯CG	1.53±0.05a	0.53±0.01b	1.46±0.25a		组氨酸His	0.38±0.12a	0.49±0.07a	0.37±0.14a
黄酮醇苷 Flavonol glycosides	杨梅酮-3-O-半乳糖苷Myr-gal	0.54±0.05b	0.85±0.04a	0.54±0.05b		精氨酸Arg	2.39±0.49b	3.42±0.80a	1.45±0.18c
	杨梅素-3-O-葡萄糖苷Myr-glu	1.31±0.03a	1.01±0.06b	1.03±0.09b		γ-氨基丁酸GABA	0.39±0.17a	0.31±0.06a	0.44±0.06a
	槲皮素-3-O-芸香糖苷Que-rut	1.48±0.04a	1.26±0.06b	1.21±0.13b		茶氨酸Thea	25.07±5.66b	35.30±2.34a	15.99±2.19c
	牡荆素Vit	0.06±0.02a	0.03±0.00a	0.08±0.04a		缬氨酸Val	0.88±0.07a	0.86±0.09a	0.39±0.06b
	杨梅苷-3-O-鼠李糖苷Myr-rha	2.49±0.07a	1.31±0.07c	1.91±0.36b		色氨酸Trp	0.46±0.14a	0.37±0.06a	0.34±0.12a
	槲皮素-3-O-半乳糖苷Que-gal	2.44±0.16b	3.77±0.21a	3.64±0.45a		苯丙氨酸Phe	0.84±0.13b	1.28±0.35a	0.60±0.30b
	槲皮素-3-O-葡萄糖苷Que-glu	0.22±0.01b	0.29±0.02a	0.22±0.01b		亮氨酸Leu	0.52±0.03b	0.63±0.08a	0.28±0.07c
	山柰酚-3-O-芸香糖苷Kae-rut	0.35±0.02a	0.13±0.01b	0.13±0.01b
	山柰酚-3-O-葡萄糖苷Kae-glu	0.12±0.01b	0.19±0.01a	0.11±0.01b

Table 2 Content of taste-chemical compositions in yellow tea samples from three tea cultivarsmg/g

Fig. 1 Score plot of yellow tea samples from three tea cultivars based on partial least square discriminant analysis (PLS-DA)

Fig. 2 PLS-DA correlation-loading biplot of taste-chemical compositions in yellow tea

类别 Type	呈味物质 Taste-chemical composition	味感 Taste attribute	阈值^1） Threshold¹⁾/(mg/L)	DoT值 DoT value
类别 Type	呈味物质 Taste-chemical composition	味感 Taste attribute	阈值^1） Threshold¹⁾/(mg/L)	迎霜Yingshuang	白叶一号Baiyeyihao	浙农113 Zhenong 113
多酚 Polyphenol	没食子酸GA	涩	34.0	1.15～1.58	1.34～1.42	1.01～1.52
儿茶素类 Catechins	儿茶素C	苦	570.4	0.003～0.02	0.02～0.03	0.02～0.03
	表儿茶素EC	苦	453.0	0.04～0.05	0.05～0.08	0.04～0.06
	表没食子儿茶素EGC	苦	351.9	0.11～0.14	0.12～0.21	0.03～0.05
	表儿茶素没食子酸酯ECG	苦，涩	201.5	0.31～0.39	0.24～0.37	0.32～0.46
	没食子儿茶素GC	苦，涩	165.4	0.07～0.22	0.13～0.21	0.04～0.07
	儿茶素没食子酸酯CG	苦	110.6	0.04～0.06	0.02～0.08	0.01～0.04
	没食子儿茶素没食子酸酯GCG	苦	178.8	0.05～0.07	0.05～0.12	0.03～0.05
	表没食子儿茶素没食子酸酯EGCG	苦，涩	181.2	1.09～1.31	1.00～1.50	0.40～0.62
黄酮醇苷类 Flavonol glycosides	杨梅酮-3-O-半乳糖苷Myr-gal	涩	1.3	2.04～2.55	3.42～4.72	1.84～2.24
	杨梅素-3-O-葡萄糖苷Myr-glu	涩	1.0	6.68～9.09	6.32～8.67	4.35～5.74
	槲皮素-3-O-芸香糖苷Que-rut	涩	7.0×10^－4	10 462.3～12 660.9	11 061.9～13 823.9	7 512.3～10 812.3
	槲皮素-3-O-半乳糖苷Que-gal	涩	0.2	53.70～73.19	115.20～135.50	101.14～125.40
	槲皮素-3-O-葡萄糖苷Que-glu	涩	0.3	3.17～3.97	4.74～6.30	2.44～3.18
	山柰酚-3-O-芸香糖苷Kae-rut	涩	0.2	8.56～12.60	3.41～7.58	2.62～4.00
	山柰酚-3-O-葡萄糖苷Kae-glu	涩	0.3	2.21～3.01	4.08～4.55	1.53～2.27
生物碱 Alkaloids	咖啡碱CAF	苦	97.1	4.57～5.20	4.52～5.45	4.58～5.49
氨基酸类 Amino acids	天冬氨酸Asp	鲜	532.4	0.03～0.04	0.03～0.04	0.02～0.06
	谷氨酸Glu	鲜	441.4	0.10～0.13	0.08～0.12	0.06～0.09
	天冬酰胺Asn	—	100.0	0.13～0.17	0.13～0.24	0.08～0.13
	丝氨酸Ser	甜，鲜	3 152.7	0.001～0.002	0.001～0.002	0.001～0.004
	谷氨酰胺Gln	甜，鲜	250.0	0.05～0.07	0.08～0.14	0.03～0.05
	组氨酸His	苦	20.0	0.08～0.11	0.09～0.11	0.06～0.11
	精氨酸Arg	苦	10.0	0.79～1.13	0.91～1.46	0.49～0.86
	γ-氨基丁酸GABA	涩	2.1	1.09～1.34	0.83～1.09	0.76～1.36
	γ-氨基丁酸GABA	鲜	618.6	0.004～0.005	0.002～0.003	0.003～0.005
	茶氨酸Thea	涩	1 045.2	0.14～0.18	0.15～0.20	0.07～0.12
	茶氨酸Thea	甜，鲜	4 180.8	0.04～0.05	0.04～0.05	0.02～0.03
	缬氨酸Val	苦	150.0	0.03～0.06	0.03～0.06	0.02～0.07
	苯丙氨酸Phe	苦	9 581.0	0.000 5～0.000 6	0.000 7～0.001 2	0.000 4～0.000 8
	亮氨酸Leu	苦	1 574.0	0.001～0.002	0.001 6～0.002 2	0.001～0.003

Table 3 Taste attribute, taste thresholds and dose-over-threshold factor (DoT) value of yellow tea from three tea cultivars


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[9]	Hu Shuqin, Tang Yi, Liu Li . Adsorption kinetics of tea waste to catechins.*[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2014, 40(6): 679-687.

[10]	Ye Xiaoqian, Zhao Zhonghui, Zhu Quanwu, Wang Yingying, Lin Zhangxiang, Ye Chuyu, Fan Longjiang, Xu Hairong. Entire chloroplast genome sequence of tea (Camellia sinensis cv. Longjing 43): a molecular phylogenetic analysis[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2014, 40(4): 404-412.

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