Distribution and Taste Characteristics of Free Amino Acid Enantiomers in Green Teas and Black Teas

被引：0
|
作者：
Li, Weixuan [1 ,2 ]
Shao, Chenyang [1 ]
Yan, Han [1 ]
Zhang, Yue [1 ]
Lu, Haipeng [1 ]
Lin, Zhi [1 ]
Zhu, Yin [1 ]
机构：
[1] Key Laboratory of Tea Biology, Resource Utilization of Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou,310008, China
[2] College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou,311300, China
来源：
Journal of Food Science and Technology (China) | 2024年 / 42卷 / 05期
基金：
中国国家自然科学基金;
关键词：
Acylation - Alkylation - Amino acids - Biomineralization - Enantiomers;
D O I：
10.12301/spxb202300130
中图分类号：
学科分类号：
摘要：
Most free amino acids in teas have enantiomers with different odor characteristics and threshold values. Identifying the distribution characteristics of free amino acid enantiomers in green teas and black teas and their detailed contribution on the formation of tea taste could enrich the knowledge system of tea chemistry and provide a theoretical foundation for the improvement and directional adjustment and control of tea taste quality. Esterification pentafluoropropionyl (PFP) acylation combined with gas chromatography鄄mass spectrometry (GC鄄MS) was applied to analyzed 15 pairs of important free amino acid enantiomers in 10 green teas and 8 black teas. The taste characteristics and preliminary contributions on the taste of green tea and black tea infusion of various enantiomers of free amino acids were investigated by concentration simulation and quantitative descriptive analysis. Analysis results indicated L鄄glutamic acid (mixture), L鄄tyrosine and L鄄serine were the key differential enantiomers between two types of teas (P © 2024 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.
引用
下载
收藏
页码：51 / 67
相关论文
共 50 条
  • [31] Antioxidant Potential of Green and Black Teas of Selected South India Cultivars
    Takano-Ishikawa, Yuko
    Watanabe, Jun
    Goto, Masao
    Rao, Lingamallu Jagan Mohan
    Ramalakshmi, Kulathooran
    JARQ-JAPAN AGRICULTURAL RESEARCH QUARTERLY, 2012, 46 (01): : 81 - 87
  • [32] Green and black teas inhibit atherosclerosis by lipid, antioxidant, and fibrinolytic mechanisms
    Vinson, JA
    Teufel, K
    Wu, N
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (11) : 3661 - 3665
  • [33] OXIDATION OF MAJOR CATECHINS IN GREEN, BLACK AND OOLONG TEAS AND THEIR CORRESPONDING BIOACTIVITIES
    Jiang Heyuan
    Engelhardt, Ulrich H.
    Zhang Jiangyong
    Wang Weiwei
    Shi Liting
    Su Wei
    ANNALS OF NUTRITION AND METABOLISM, 2017, 71 : 383 - 383
  • [34] Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas
    Satoh, E
    Tohyama, N
    Nishimura, M
    JOURNAL OF PHARMACOLOGICAL SCIENCES, 2005, 97 : 220P - 220P
  • [35] CHED 233-Polyphenol antioxidants in commercial green and black teas
    Strunk, Melissa A.
    Donnelly, Patrick E.
    Tan, Hueiwen
    Agbor, Gabriel
    Vinson, Joe A.
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2008, 235
  • [36] Polysaccharides from green and black teas and their protective effect against murine sepsis
    Scoparo, Camila T.
    de Souza, Lauro M.
    Rattmann, Yanna D.
    Dartora, Nessana
    Paiva, Simone M. M.
    Sassaki, Guilherme L.
    Gorin, Philip N.
    Iacomini, Marcello
    FOOD RESEARCH INTERNATIONAL, 2013, 53 (02) : 780 - 785
  • [37] Characterisation of polyphenols in green, oolong, and black teas, and in coffee, using cyclic voltammetry
    Kilmartin, PA
    Hsu, CF
    FOOD CHEMISTRY, 2003, 82 (04) : 501 - 512
  • [38] ANALYSIS OF POLYPHENOLS IN SELECTED BLACK AND GREEN TEAS BY HPLC-MS TECHNIQUES
    Krcova, Katarina
    Stanova, Andrea Vojs
    Marak, Jozef
    CECE 2014: 11TH INTERNATIONAL INTERDISCIPLINARY MEETING ON BIOANALYSIS, 2014, : 296 - 300
  • [39] Phytochemicals and Quality of Green and Black Teas from Different Clones of Tea Plant
    Yadav, K. C.
    Parajuli, Ashok
    Khatri, Bishnu Bahadur
    Shiwakoti, Lila Devi
    JOURNAL OF FOOD QUALITY, 2020, 2020 (2020)
  • [40] Inhibition of salivary amylase by black and green teas and their effects on the intraoral hydrolysis of starch
    Zhang, J
    Kashket, S
    CARIES RESEARCH, 1998, 32 (03) : 233 - 238
12345