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.
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页码：51 / 67
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