Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science
Longjing tea is popular due to its unique flavor characteristics, and the brewing process is of crucial importance in presenting its flavor. This study investigated how brewing temperature (BT) impacts Longjing tea's sensory and molecular profile. Sensory evaluations demonstrated that lower bre...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004821 |
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| author | Sihan Deng Qing-Qing Cao Ying Gao Weiwei Wu Jian-Xin Chen Fang Wang Qian Zou Fangxiang Xu Xuefeng Cao Weijiang Sun Jun-Feng Yin Yong-Quan Xu |
| author_facet | Sihan Deng Qing-Qing Cao Ying Gao Weiwei Wu Jian-Xin Chen Fang Wang Qian Zou Fangxiang Xu Xuefeng Cao Weijiang Sun Jun-Feng Yin Yong-Quan Xu |
| author_sort | Sihan Deng |
| collection | DOAJ |
| description | Longjing tea is popular due to its unique flavor characteristics, and the brewing process is of crucial importance in presenting its flavor. This study investigated how brewing temperature (BT) impacts Longjing tea's sensory and molecular profile. Sensory evaluations demonstrated that lower brewing temperatures (70–80 °C, with 70 °C optimal) enhanced umami taste while diminishing bitterness and astringency. LC-MS based metabolomics analysis revealed that the reduced BT enhanced umami taste by modulating free amino acid composition, while higher BT accelerated the leaching of flavonols and flavonol/flavone glycosides, exacerbating bitterness and astringency. Taste-addition experiments and molecular docking identified L-aspartic acid, L-theanine and L-arginine as key umami contributors, which synergistically enhanced umami intensity (1.77 to 6.83, p < 0.05) through stabilizing the Glu-T1R1/T1R3 complex and lowered binding free energy (−5.084 to −10.618 kcal/mol). These findings provided novel insights into the intricate relationship between BT and the flavor profile of Longjing tea. |
| format | Article |
| id | doaj-art-e8e6d7be518442529c2e943b67b2dd8b |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e8e6d7be518442529c2e943b67b2dd8b2025-08-20T03:10:46ZengElsevierFood Chemistry: X2590-15752025-05-012810263510.1016/j.fochx.2025.102635Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory scienceSihan Deng0Qing-Qing Cao1Ying Gao2Weiwei Wu3Jian-Xin Chen4Fang Wang5Qian Zou6Fangxiang Xu7Xuefeng Cao8Weijiang Sun9Jun-Feng Yin10Yong-Quan Xu11Tea Research Institute Chinese Academy of Agricultural Sciences, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, 9 South Meiling Road, Hangzhou 310008, China; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, 9 South Meiling Road, Hangzhou 310008, China; Corresponding authors.Tea Research Institute Chinese Academy of Agricultural Sciences, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, 9 South Meiling Road, Hangzhou 310008, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, 9 South Meiling Road, Hangzhou 310008, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, 9 South Meiling Road, Hangzhou 310008, ChinaHunan Chayue Culture Industry Development Group Co., LTD, 102-1, Building 8, Huayuan Hua Center, No. 36, Section 2, Xiangjiang Middle Road, Changsha 410118, ChinaHunan Chayue Culture Industry Development Group Co., LTD, 102-1, Building 8, Huayuan Hua Center, No. 36, Section 2, Xiangjiang Middle Road, Changsha 410118, ChinaHunan Chayue Culture Industry Development Group Co., LTD, 102-1, Building 8, Huayuan Hua Center, No. 36, Section 2, Xiangjiang Middle Road, Changsha 410118, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, 9 South Meiling Road, Hangzhou 310008, ChinaTea Research Institute Chinese Academy of Agricultural Sciences, National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, 9 South Meiling Road, Hangzhou 310008, China; Corresponding authors.Longjing tea is popular due to its unique flavor characteristics, and the brewing process is of crucial importance in presenting its flavor. This study investigated how brewing temperature (BT) impacts Longjing tea's sensory and molecular profile. Sensory evaluations demonstrated that lower brewing temperatures (70–80 °C, with 70 °C optimal) enhanced umami taste while diminishing bitterness and astringency. LC-MS based metabolomics analysis revealed that the reduced BT enhanced umami taste by modulating free amino acid composition, while higher BT accelerated the leaching of flavonols and flavonol/flavone glycosides, exacerbating bitterness and astringency. Taste-addition experiments and molecular docking identified L-aspartic acid, L-theanine and L-arginine as key umami contributors, which synergistically enhanced umami intensity (1.77 to 6.83, p < 0.05) through stabilizing the Glu-T1R1/T1R3 complex and lowered binding free energy (−5.084 to −10.618 kcal/mol). These findings provided novel insights into the intricate relationship between BT and the flavor profile of Longjing tea.http://www.sciencedirect.com/science/article/pii/S2590157525004821Brewing temperatureMetabolomicsTaste addition experimentMolecular dockingUmami synergy |
| spellingShingle | Sihan Deng Qing-Qing Cao Ying Gao Weiwei Wu Jian-Xin Chen Fang Wang Qian Zou Fangxiang Xu Xuefeng Cao Weijiang Sun Jun-Feng Yin Yong-Quan Xu Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science Food Chemistry: X Brewing temperature Metabolomics Taste addition experiment Molecular docking Umami synergy |
| title | Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science |
| title_full | Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science |
| title_fullStr | Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science |
| title_full_unstemmed | Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science |
| title_short | Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science |
| title_sort | elucidating the effect of brewing temperature on the sensory quality of longjing tea based on multi scale molecular sensory science |
| topic | Brewing temperature Metabolomics Taste addition experiment Molecular docking Umami synergy |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004821 |
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