Characterization of key sweet taste compounds in Camellia nanchuanica black tea.

Camellia nanchuanica gained attention for having original tea tree characteristics and producing black tea with appealing sweetness. To better study the sweet taste of Camellia nanchuanica black tea, 30 kinds of Camellia nanchuanica black tea (NCBT) samples were classified into three types (high, middle and low sweetness) according to the differences in sweetness. A total of 844 metabolites were detected in NCBT; among them, there were 155 differential metabolites. Four differential metabolites (phloridzin, dulcitol, l -alanine, and sucrose) positively correlated with sweetness and showed higher VIP (variable importance for the projection) values (>1), which made main contributions to the sweetness of NCBT. Phloridzin and l -alanine might be the key sweet compounds of NCBT due to higher DoT (dose-over-threshold) values. Addition experiments further verified that phloridzin was the key sweet taste compound because phloridzin significantly increased the sweet taste of low sweetness samples. Notably, although NCBT24, 26, and 28 belonged to high sweetness samples, phloridzin content was lower. Based on the interactions of binary mixture, hyper-addition effects of phloridzin, dulcitol, l -alanine, and sucrose existed in NCBT24, 26 and 28. • Phloridzin, dulcitol, l -alanine, and sucrose are main sweet taste compounds of NCBT. • Lower peak intensities of bitter flavor compounds may help to high sweetness of NCBT. • Phloridzin is the key sweet taste compound in NCBT. • The recognition threshold of phloridzin and dulcitol is 0.01 and 3.04 mg mL−1, respectively. • There are synergistic effects between phloridzin, dulcitol, l -alanine and sucrose. [ABSTRACT FROM AUTHOR]