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学者姓名：刘志彬
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Abstract ：
Background: Tea, celebrated for its delightful flavors and health benefits, is a globally cherished beverage. Umami taste is an essential contributor to its flavor profile and its perception mechanism is crucial for enhancing the taste quality of tea. The exploration of individual physiological and emotional responses to gustatory signals through physiological measurement techniques makes it possible to decode the mechanisms underlying umami perception. Scope and approach: This article focuses on the umami taste of tea, providing a comprehensive review of the umami substances and the influencing factors. It discusses the umami perception mechanism from the perspectives of both umami-contributing and umami-enhancing aspects. Additionally, the paper explores the application prospects of physiological measurement technologies in decoding umami perception. This review aims to provide new analytical strategies for decoding umami and other taste perceptions. Key findings and conclusions: Umami is one of the important sensory attributes contributing to the taste of tea products. The umami taste in tea is predominantly mediated by amino acids such as L-theanine, L-glutamic acid, and L-aspartic acid, with additional contributions from compounds like succinic acid and methylated catechins. The interaction of these umami compounds with the T1R1/T1R3 receptor complex involves a suite of molecular forces, including hydrogen bonding, hydrophobic interactions, van der Waals forces, and electrostatic interactions, which are essential for the stability and functionality of ligand-receptor binding. Neuroimaging and electrophysiological studies have further elucidated the neural basis of umami perception, providing a comprehensive understanding of the sensory input to cognitive processing associated with this taste modality. © 2025 Elsevier Ltd
Keyword ：
Brain Brain Brain mapping Brain mapping Cartilage Cartilage Hydrogen bonds Hydrogen bonds Neurons Neurons Physiological models Physiological models Sensory perception Sensory perception
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| GB/T 7714 | Yu, Yashu , Feng, Xiaoxiao , Blank, Imre et al. A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects [J]. | Trends in Food Science and Technology , 2025 , 162 . |
| MLA | Yu, Yashu et al. "A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects" . | Trends in Food Science and Technology 162 (2025) . |
| APA | Yu, Yashu , Feng, Xiaoxiao , Blank, Imre , Wang, Haoli , Zhu, Yiwen , Liu, Zhibin et al. A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects . | Trends in Food Science and Technology , 2025 , 162 . |
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Theasinensin A (TSA), a dimeric flavan-3-ol from fermented teas, exhibits potent antioxidant activity exceeding that of its monomeric precursor, epigallocatechin gallate (EGCG). This study integrates experimental and computational methods (Density Functional Theory) to elucidate TSA's antioxidant mechanisms. DPPH assays revealed that TSA exhibited an IC50 value 2.4-fold lower than that of EGCG, indicating its superior radical scavenging efficacy. Electrostatic potential, frontier molecular orbital, and Laplacian bond order analyses identified the O4' - H group on the B-ring as the primary reaction site, with TSA showing higher reactivity than EGCG. Reaction enthalpy calculations further revealed that TSA requires less energy for double hydrogen donation, underscoring its thermodynamic advantage. Additionally, spin density analysis demonstrated the increased stability of TSA's phenoxy radical, which may be stabilized by its robust intramolecular hydrogen bonding, it-it stacking, and CH-it interactions. These findings highlight the unique structural and electronic properties of TSA that contribute to its superior antioxidant efficacy.
Keyword ：
Antioxidant activity Antioxidant activity DFT DFT Non-covalent interaction Non-covalent interaction Reaction enthalpy Reaction enthalpy Spin density Spin density Theasinensin A Theasinensin A
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| GB/T 7714 | Chen, Yizhe , Sheng, Liping , Ni, Li et al. Theoretical insight into the antioxidant activity of Theasinensin A [J]. | FOOD CHEMISTRY , 2025 , 477 . |
| MLA | Chen, Yizhe et al. "Theoretical insight into the antioxidant activity of Theasinensin A" . | FOOD CHEMISTRY 477 (2025) . |
| APA | Chen, Yizhe , Sheng, Liping , Ni, Li , Feng, Xiaoxiao , Liu, Yuan , Liu, Zhibin . Theoretical insight into the antioxidant activity of Theasinensin A . | FOOD CHEMISTRY , 2025 , 477 . |
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Wuyi Rock Tea (WRT) undergoes complex chemical transformations during roasting that significantly influence its aroma. This study explores the mechanisms involved in the formation of key aroma compounds, specifically alkylpyrazines and furans. Using HS-SPME-GC-O-MS and aroma dilution analysis, we identified 15 odor-active compounds, including three alkylpyrazines (2,6-diethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, and 2-methyl3,5-diethyl-pyrazine) and two furans (furfural and 5-methyl-2-furancarboxaldehyde), with odor-active values exceeding 1. An "in-leaf" labeling approach utilizing isotopically labeled alanine ([15N]-Ala) and glucose ([U-13C6]-Glc) was employed to explore the contributions of tea leaf matrix and soluble compounds. Results indicated that the incorporation of two nitrogen atoms from alanine was the predominant pathway for alkylpyrazine formation, while five or six carbon atoms from glucose were primarily responsible for furan formation. Additionally, the insoluble tea leaf matrix contributed 13 % to 32 % of alkylpyrazines and 12 % to 25 % of furans. These findings enhance our understanding of the Maillard reaction's role in WRT's flavor development.
Keyword ：
Alkylpyrazines Alkylpyrazines Furans Furans "In-leaf" model "In-leaf" model Roasting processing Roasting processing Stable isotope-labeling Stable isotope-labeling Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Chen, Wensong , Liu, Wangxin , Liu, Zhibin et al. Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling [J]. | FOOD CHEMISTRY , 2025 , 474 . |
| MLA | Chen, Wensong et al. "Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling" . | FOOD CHEMISTRY 474 (2025) . |
| APA | Chen, Wensong , Liu, Wangxin , Liu, Zhibin , Wang, Daoliang , Lan, Xiaoye , Zhan, Sijia et al. Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling . | FOOD CHEMISTRY , 2025 , 474 . |
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Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, and numb tastes, while Shuixian had stronger salty and umami tastes. Nontargeted metabolomics identified 151 compounds with 66 compounds identified as key differential metabolites responsible for metabolic discrimination. Most of the catechins and flavonoids were enriched in Rougui tea, while epigallocatechin-3,3 '-di-O-gallate, epigallocatechin-3,5-di-O-gallate, gallocatechin-3,5-di-O-gallate, isovitexin, and theaflavanoside I were enriched in Shuixian tea. Catechins, kaempferol, quercetin, and myricetin derivatives were positively correlated with bitter taste and numb sensation. Sour taste was positively correlated to organic acids. Amino acids potentially contributed to salty and umami tastes. These results provide further insights into the taste characteristics and the relationship between taste attributes and specific metabolites in Wuyi Rock tea.
Keyword ：
amino acid amino acid catechin catechin metabolomics metabolomics oolong tea oolong tea taste characteristics taste characteristics
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| GB/T 7714 | Wang, Haoli , Feng, Xiaoxiao , Blank, Imre et al. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) : 8715-8730 . |
| MLA | Wang, Haoli et al. "Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 15 (2024) : 8715-8730 . |
| APA | Wang, Haoli , Feng, Xiaoxiao , Blank, Imre , Zhu, Yiwen , Liu, Zhibin , Ni, Li et al. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) , 8715-8730 . |
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Roasting is pivotal for enhancing the flavor of Wuyi rock tea (WRT). A study investigated a novel compound that enhances the umami taste of WRT. Metabolomics of Shuixian tea (SXT) and Rougui tea (RGT) under light roasting (LR), medium roasting (MR), and heavy roasting (HR) revealed significant differences in nonvolatiles compounds. Compared LR reducing sugars and amino acids notably decreased in MR and HR, with l-alanine declining by 69%. Taste-guided fractionation identified fraction II-B as having high umami and sweet intensities. A surprising taste enhancer, N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (alapyridaine), was discovered and identified. It formed via the Maillard reaction, positively correlated with roasting in SXT and RGT. Alapyridaine levels were highest in SXT among the five oolong teas. Roasting tea with glucose increased alapyridaine levels, while EGCG inhibited its formation. HR-WRT exhibited enhanced umami and sweet taste, highlighting alapyridaine's impact on WRT's flavor profile. The formation of alapyridaine during the roasting process provides new insights into the umami and sweet perception of oolong tea.
Keyword ：
Maillard reaction Maillard reaction N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol Roastedtea Roastedtea Sweet Sweet Umami Umami Wuyi Rock tea Wuyi Rock tea
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| GB/T 7714 | Feng, Xiaoxiao , Wang, Haoli , Zhu, Yiwen et al. New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction [J]. | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) : 8760-8773 . |
| MLA | Feng, Xiaoxiao et al. "New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction" . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 72 . 15 (2024) : 8760-8773 . |
| APA | Feng, Xiaoxiao , Wang, Haoli , Zhu, Yiwen , Ma, Jingke , Ke, Yu , Wang, Kequn et al. New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction . | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2024 , 72 (15) , 8760-8773 . |
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The taste profile of oolong tea is intricately shaped by origins and roasting. Herein, a comprehensive approach integrating non-targeted metabolomics, quantitative analysis and sensory evaluations was employed to analyze the taste profile of oolong tea. 25 selected representative oolong teas, including Southern Fujian (MN), Northern Fujian (MB), and Taiwan (TW), were meticulously were classified into SX-RG-DD, GS, and TGY based on the chemical taste phenotypes. A total of 314 non-volatile compounds were identified, among which 87 and 77 compounds, including catechin, theaflavins, flavonoids and amino acids were screened as critical taste metabolites responsible for regions and roasting degree, respectively. The reduction of bitter and astringent, coupled with the enhancement of umami, sweet and sweet aftertaste exhibited a correlation with the decrease in (-)-epigallocatechin (EGC), (-)-epicatechin (EC), (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG), while the increase in catechin (C). These findings provide insights for further research on optimizing tea quality and refining processing techniques.
Keyword ：
Catechin Catechin Metabolomics Metabolomics Oolong tea Oolong tea Region Region Roasting Roasting Taste Taste
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| GB/T 7714 | Feng, Xiaoxiao , Wang, Haoli , Yu, Yashu et al. Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation [J]. | FOOD RESEARCH INTERNATIONAL , 2024 , 195 . |
| MLA | Feng, Xiaoxiao et al. "Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation" . | FOOD RESEARCH INTERNATIONAL 195 (2024) . |
| APA | Feng, Xiaoxiao , Wang, Haoli , Yu, Yashu , Zhu, Yiwen , Ma, Jingke , Liu, Zhibin et al. Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation . | FOOD RESEARCH INTERNATIONAL , 2024 , 195 . |
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Smoked Lapsang Souchong tea (SLST) is a distinctive black tea known for its smokey, fruity, and pine flavor. This study analyzed the aroma dynamic changes during the whole manufacturing process of SLST utilizing E-nose, HSSPME-GC-MS, and HS-SPME-GC-O-MS. Fresh tea leaves primarily contain green and floral volatiles, such as (E)2-hexenal (OAV 33.41) and linalool (OAV 313.88). Withering and drying processes introduce pinewood smokederived phenolic and terpenoid compounds, such as guaiacols (OAV 77.05) and alpha-terpineol (OAV 1.08), crucial for the tea's smoky and woody aroma. The study further highlights glycoside hydrolysis and lipid oxidation pathways in generating key tea-derived volatiles during fermentation, contributing to the fruity and floral notes in SLST. Pinewood smoke was identified as a major source of smoky volatiles, with longifolene and alpha-terpineol being unique to pinewood. These findings elucidate the formation pathways of the key volatile compounds and the impact of traditional processing on SLST's aroma profile.
Keyword ：
Aroma dynamics Aroma dynamics GC-O-MS GC-O-MS Manufacturing process Manufacturing process Pinewood Pinewood Smoked Lapsang Souchong tea Smoked Lapsang Souchong tea Volatile compounds Volatile compounds
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| GB/T 7714 | Su, Weiying , Liu, Zhibin , Huang, Simin et al. Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea [J]. | FOOD CHEMISTRY , 2024 , 463 . |
| MLA | Su, Weiying et al. "Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea" . | FOOD CHEMISTRY 463 (2024) . |
| APA | Su, Weiying , Liu, Zhibin , Huang, Simin , Wang, Daoliang , Feng, Xiaoxiao , Liu, Yuan et al. Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea . | FOOD CHEMISTRY , 2024 , 463 . |
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Wuyi Rock Tea (WRT) is widely appreciated for its unique rocky flavor and floral essence. However, the characterization of taste attributes, particularly bitterness, in this premium tea remains largely underexplored. This study aims to assess the perception of bitterness in WRT through an integrated approach, including sensory evaluation, phenolic compound analysis, and cell-based calcium imaging assay. Sensory evaluation revealed distinct bitterness intensities among nine selected typical WRT samples. Utilizing UHPLC-Q-Orbitrap-MS, 54 phenolics were tentatively identified, comprising of 24 flavanols, 18 flavonols, and 12 phenolic acids. The cellbased calcium imaging assay revealed diverse intracellular calcium responses and half-maximum effective concentration (EC50) values across the tested samples. Notably, correlation analysis unveiled a strong negative correlation between sensory scores and EC50 values. Furthermore, 11 individual phenolic compounds, such as epigallocatechin gallate and epicatechin gallate, demonstrated significant correlation with sensory scores and bitter taste receptor activation, suggesting their potential role as key contributors shaping the bitter taste perception of WRT. This study provides comprehensive insights into the nuanced bitterness of WRT, bridging sensory and molecular perspectives to enhance our understanding of the taste profile of this premium tea.
Keyword ：
Bitterness Bitterness Cell-based calcium imaging Cell-based calcium imaging Phenolic compound Phenolic compound Sensory evaluation Sensory evaluation UHPLC-Q-orbitrap-MS UHPLC-Q-orbitrap-MS Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Lu, Yuan , Sun, Yaqian , Ni, Li et al. Sensory and molecular insights into the bitterness of Wuyi rock tea [J]. | FOOD BIOSCIENCE , 2024 , 59 . |
| MLA | Lu, Yuan et al. "Sensory and molecular insights into the bitterness of Wuyi rock tea" . | FOOD BIOSCIENCE 59 (2024) . |
| APA | Lu, Yuan , Sun, Yaqian , Ni, Li , Su, Weiying , Liu, Yuan , Feng, Xiaoxiao et al. Sensory and molecular insights into the bitterness of Wuyi rock tea . | FOOD BIOSCIENCE , 2024 , 59 . |
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Aquatic products are highly susceptible to spoilage caused by adherence of spoilage bacteria during storage, so it is crucial to develop new microecological preservatives. The probiotic B. subtilis can achieve potential preser-vation effects by adhering to the fish gut to regulate the amount of probiotic colonization in the flora. Here, we demonstrated the surface adhesion characteristics of B. subtilis and the mechanism of adhesion-associated gene -mediated adhesion; the regulation of B. subtilis adhesion ability by nitrogen and carbon sources, and the application of tilapia preservation. Our results revealed 10 B. subtilis adhesion-related genes, among which ni-trogen sources up-regulate the adhesion genes hag and motA, carbon sources up-regulate sinR and fliG. Based on flagellum-associated high adhesion strain C6 and high adhesion regulation of B. subtilis C6_H allowed the abundance of probiotic bacteria Bacillus, Rhodobacteraceae to increase, attenuate the content of spoilage flavor substances such as 1-Octen-3-ol, 15-Crown-5 and maintain the freshness of tilapia. The results helped to reveal the adhesion mechanism of B. subtilis and to develop and apply microecological preservatives with high quality adhesion ability.
Keyword ：
Adhesion genes Adhesion genes Bacillus subtilis adhesion mechanism Bacillus subtilis adhesion mechanism Carbon and nitrogen source regulation Carbon and nitrogen source regulation Inhibit fish spoilage Inhibit fish spoilage
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| GB/T 7714 | Zhang, Wen , Sun, Qiujuan , Tong, Qiuxia et al. Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2023 , 188 . |
| MLA | Zhang, Wen et al. "Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage" . | LWT-FOOD SCIENCE AND TECHNOLOGY 188 (2023) . |
| APA | Zhang, Wen , Sun, Qiujuan , Tong, Qiuxia , Lv, Xucong , Liu, Zhibin , Ni, Li . Transcriptomics reveals the mechanism of high-adhesive Bacillus subtilis inhibiting fresh fish spoilage . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2023 , 188 . |
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Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong tea (HMT), Tieguanyin tea (TGYT), Dongding oolong tea (DDT) and Wuyi rock tea (WRT), were studied in detail. Based on the sensory evaluation by tea evaluation experts, their respective sensory profiles were established and compared. Unroasted teas had more pronounced fresh and green flavors, while roasted teas had higher scores in pungent and caramel flavors. In particular, WRT demonstrated a unique fragrance of floral fruity flavors. By using HS-SPME-GC-MS analysis, a total of 128 compounds were identified across all samples. Notably, it was found that roasting largely increased the variety of volatile compounds in oolong tea. Furthermore, the characteristic volatile compounds of each type of tea were identified by PLS-DA modeling. Linalool and geraniol were the characteristic volatiles of HMT. Four volatiles, including (E)-nerolidol, jasmin lactone, benzeneacetaldehyde, and 4-methyl benzaldehyde oxime were identified as the characteristic volatiles of TGYT. Seven volatiles, including N-ethyl pyrrole, 3-(hydroxy methyl) pyridine, 4pyridylcarbinol, 1-methyl pyrrole-2-carboxaldehyde, 2-ethyl-3,5-dimethyl pyrazine, 4-amino-2,3-xylenol, and 4,6-dimethyl pyrimidine were the characteristic volatiles of DDT. For WRT, 2,2,6-trimethyl cyclohexan-1-one, hexanoic acid, benzaldehyde, benzyl alcohol, beta-cyclocitral, (E)-beta-ionone, alpha-ionone, and octanoic acid were the characteristic volatiles. These findings expand our knowledge of the volatile fingerprints of oolong tea.
Keyword ：
Characteristic volatile compounds Characteristic volatile compounds HS-SPME-GC-MS HS-SPME-GC-MS Oolong tea Oolong tea Sensory profiling Sensory profiling Volatile compounds Volatile compounds
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| GB/T 7714 | Wang, Daoliang , Liu, Zhibin , Chen, Wensong et al. Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS [J]. | CURRENT RESEARCH IN FOOD SCIENCE , 2023 , 6 . |
| MLA | Wang, Daoliang et al. "Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS" . | CURRENT RESEARCH IN FOOD SCIENCE 6 (2023) . |
| APA | Wang, Daoliang , Liu, Zhibin , Chen, Wensong , Lan, Xiaoye , Zhan, Sijia , Sun, Yaqian et al. Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS . | CURRENT RESEARCH IN FOOD SCIENCE , 2023 , 6 . |
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