Food and Fermentation Industries >

2025 , Vol. 51 >Issue 13: 196 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040753

Widely targeted metabolomics analysis uncovers the effects of enzyme treatment on the taste quality in summer green tea infusion

  • CHEN Shanmin ,
  • LUO Hongyu ,
  • CHANG Rui ,
  • WANG Yi ,
  • YUAN Linying ,
  • YANG Juan
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  • (Tea Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 402160, China)

Received date: 2024-08-14

  Revised date: 2024-09-26

  Online published: 2025-08-04

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Abstract

Summer green tea is more bitter and astringent than spring green tea and its sensory quality is poor.Exogenous enzyme can improve the taste quality of tea infusion, however, key compounds contributing to the taste variation are still unclear.To clarify the role of enzyme in improving the taste of summer green tea infusion and the key metabolites related with bitter and astringent taste features, this study investigated the taste properties and metabolite profiles of summer green tea infusions treated with cellulase, tannase and cellulase-tannase via sensory evaluation, electronic tongue and a widely targeted metabolomics.The results of sensory evaluation and electronic tongue showed that all the enzyme treatments exhibited a lower predictied concentration of bitter and astringent characteristics than that of control (P<0.05), and the cellulase-tannase treatment demonstrated the best result.A total of 576 metabolites were detected, of which 192 metabolites were identified as significantly different compounds involved in exogenous enzyme treatments.The correlation analysis of metabolites and taste attributes via WGCNA suggested that the taste of summer green tea infusion can be improved by generating four sweet-tasting compounds (phloretin, lactitol, isoliquiritigenin, aspartame) and one aromatic substance (1-phenylethanol) through a cellulase-tannase treatment.This study explains that enzyme treatment may improve the taste of summer green tea soup by increasing the level of sweet-tasting or smelling substances, which is beneficial for the improvement of the taste quality of tea soup, precise control of tea beverage taste and utilization of the summer tea leaves.

Key words： summer green tea infusion; exogenous enzyme; widely targeted metabolomics; weighted gene co-expression network analysis(WGCNA)

Cite this article

CHEN Shanmin , LUO Hongyu , CHANG Rui , WANG Yi , YUAN Linying , YANG Juan . Widely targeted metabolomics analysis uncovers the effects of enzyme treatment on the taste quality in summer green tea infusion[J]. Food and Fermentation Industries, 2025 , 51(13) : 196 -203 . DOI: 10.13995/j.cnki.11-1802/ts.040753

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