Identifying the structures and taste characteristics of two novel Maillard reaction products in tea

鲜味 美拉德反应 茶氨酸 化学 品味 食品科学 风味 褐变 生物化学 绿茶
作者
Huajie Wang,Yijun Yang,Lin Chen,Anan Xu,Yuefei Wang,Ping Xu,Zhonghua Liu
出处
期刊:Food Chemistry [Elsevier BV]
卷期号:431: 137125-137125 被引量:19
标识
DOI:10.1016/j.foodchem.2023.137125
摘要

Maillard reaction products (MRPs) produced during thermal processing of tea are intimately related to its flavor. Our recent work revealed that both levels of l-theanine and d-galacturonic acid in tea leaves decreased dramatically during drying, whereas the specific MRPs from l-theanine and d-galacturonic acid remain elusive. Here, the MRPs formed from l-theanine and d-galacturonic acid were investigated and their taste characteristics and the involved mechanisms were explored. Two novel MRPs from l-theanine and d-galacturonic acid were identified as 1-(1-carboxy-4-(ethylamino)-4-oxobutyl)-3-hydroxypyridin-1-ium (MRP 1) and 2-(2-formyl-1H-pyrrole-1-yl) theanine (MRP 2). MRP 1 and MRP 2 accumulated in dark tea and black tea and were associated with sour (threshold, 0.25 mg/mL) and astringent tastes and an umami taste (threshold, 0.18 mg/mL), respectively. Molecular docking revealed that the taste characteristics of MRPs may be due to strong binding to umami taste receptor proteins (CASR, T1R1/T1R3) and the sour taste protein OTOP1 via hydrogen bonds and hydrophobic interactions.
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