A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation

被引：3

作者：

Chen, Le ^{[1
]}

Yin, Shengxin ^{[1
]}

Dong, Shiqin ^{[1
]}

Xu, Peng ^{[1
]}

Liu, Yongle ^{[1
]}

Xiang, Xiaole ^{[1
]}

Huang, Qun ^{[2
]}

Ye, Lin ^{[3
]}

机构：

[1] Changsha Univ Sci & Technol, Sch Food Sci & Bioengn, Changsha 410114, Hunan, Peoples R China

[2] Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 550025, Peoples R China

[3] Tarim Univ, Coll Food Sci & Engn, Alar 843300, Xinjiang, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 450卷

基金：

中国国家自然科学基金;

关键词：

Ampelopsis grossedentata infusion; Aftertaste; Metabolites; Molecular docking; Molecular dynamics; ASTRINGENCY; METABOLITES; BITTERNESS; PEPTIDES; DYNAMICS; QUALITY; DOCKING; UMAMI;

D O I：

10.1016/j.foodchem.2024.139236

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aftertaste with a prolonged duration in ampelopsis grossedentata infusion (AGTI) is easily perceived, however, its formation mechanism is unclear. Therefore, aftertaste-A and richness were confirmed as the characteristic aftertaste of AGTI through sensory evaluation and electronic tongue. Moreover, 5-KETE, theobromine, etc., metabolites were identified as the differential components between AGTI and green tea infusion. Among them, pcoumaroyl quinic acid, xanthine etc., and proline, dihydromyricetin, etc., components contributed more to the formation of aftertaste-A and richness, respectively. Further, the bonding between characteristic metabolites for aftertaste in AGTI with their receptors were shown to be more stable using molecular docking, compared to metabolites related to typical taste profiles. The aftertaste in AGTI was more easily perceived by saltiness components or in NaCl system by molecular simulation. This study offers novel insight into the interaction mechanism of aftertaste in tea infusion and will contribute to further study on aftertaste for other foods.

引用

页数：10