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鉴定了茶中的两种新型梅拉德反应产物的结构和味道特征

Huajie Wang¹, Yijun Yang¹, Lin Chen¹

¹Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.

|August 16, 2023

概括

从茶叶加工中确定了两种新的梅拉德反应产物 (MRPs). 这些化合物有助于在深色和黑茶中发现的独特的酸性,性和乌玛米风味.

科学领域:

食品化学食品化学
感官科学感官科学
有机化学有机化学

背景情况:

梅拉德反应产物 (MRPs) 在热处理过程中显著影响茶的味道.
以前的研究表明,茶干燥过程中l-theanine和d-galacturonic acid的含量下降,但没有确定特定的MRP.

研究的目的:

调查和识别茶中由l-theanine和d-galacturonic acid形成的特定的梅拉德反应产物 (MRPs).
探索这些新型MRP的味道特征和潜在机制.

主要方法:

使用先进的分析技术识别新型MRP.
感官评估以确定口味概况和门.
分子对接模拟用于预测与味觉受体的相互作用.

主要成果:

确定了两种新型MRP,即1 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 甲基-1H-甲基-1H-甲基-1- (MRP 2) 甲基-2) 甲基-1H-甲基-1H-甲基-1H-甲基-1H-甲基-1H-甲基-1H-甲基-甲基-甲基-甲基-甲基-甲基-甲基-甲基-甲基-甲基-甲基-甲基-甲基
MRP 1与酸性和性的味道有关,而MRP 2则贡献了乌玛米味道.
分子对接与酸味 (OTOP1) 和乌玛米 (CASR,T1R1/T1R3) 味觉受体的相互作用.

结论:

已识别的MRP是导致深色和黑茶特有的风味的关键因素.
这些MRP的味觉感知与它们与特定味觉受体蛋白的分子相互作用有关.

关键词:

梅拉德反应产物是什么?分子对接是分子对接.感官评估感官评估茶叶茶叶茶叶茶叶 d-银氨酸是什么?d-银氨酸是什么?一-甲氨酸是什么?

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