采用感官评价、电子舌与非靶向代谢组学技术研究不同冲饮方式（煮沸、焖煮、冷泡）对参灵茶滋味和成分的影响。感官评价结果表明，不同冲饮方式的参灵茶得分接近，需运用电子感官技术进一步区分。电子舌7个味觉传感器响应值均有差异，酸味上差异显著，表明不同冲饮方式制备的参灵茶滋味差异较大，具有不同的味觉信息。LC-MS在两种模式下共检测出9 000多种代谢产物，其中正离子模式3组共有的显著差异代谢物58种，负离子模式3组共有的显著差异代谢物42种，对这些代谢物进行分类统计发现，正离子模式脂类及类脂类占比最高（32.76%），其次是杂环类（15.52%），负离子模式苯丙素和聚酮类占比最高（23.81%），其次是脂类及类脂类（16.67%），两种模式共得到12条代谢通路。不同冲饮方式下参灵茶电子舌及LC-MS鉴定结果均存在差异，综合分析表明温度可能是引起电子舌酸味差异和有机酸类化合物表达差异的重要因素。该研究可为药食同源中药复方代用茶-参灵茶的风味特征辨别及灵芝等药材的进一步开发利用提供一定参考。

Sensory evaluation, electronic tongue, and non-targeted metabolomics techniques were used to investigate the effects of different brewing methods (boiling, simmering, and cold brewing) on the flavor and composition of ginseng tea, a traditional Chinese medicine compound tea used as a food and medicine. The results of the sensory evaluation showed that the scores of ginseng tea brewed using different methods were similar; thus, further differentiation was performed using electronic sensory techniques. The response values of the seven taste sensors of the electronic tongue varied, with significant differences in sour taste, indicating that the flavor of ginseng tea prepared using different brewing modes varied widely and had distinct gustatory characteristics. More than 9 000 metabolites were detected using liquid chromatography-mass spectrometry in the two modes, of which 58 metabolites with significant differences were shared among the three groups in the positive ion mode, and 42 metabolites with significant differences were shared among the three groups in the negative ion mode. The classification statistics of the metabolites showed that lipids and lipid-like molecules accounted for the highest proportion in the positive ion mode (32.6%), followed by heterocycles (15.5%), whereas phenylpropanoids and polyketides accounted for the highest proportion in the negative ion mode (23.8%), followed by lipids and lipid-like molecules (16.7%). Twelve metabolic pathways were obtained in the two modes. Differences were observed in both electronic tongue and liquid chromatography-mass spectrometry identification results of ginseng tea under different brewing modes. Comprehensive analysis indicated that temperature is an important factor leading to differences in the acidic taste of the electronic tongue and expression of organic acid compounds. This study serves as a valuable resource for identifying the flavor characteristics of ginseng tea and for the further development and utilization of medicinal herbs such as Ganoderma lucidum.

国家现代农业产业技术体系四川道地中药材创新团队项目（SCCXTD-2020-19）；四川省“天府万人计划”资助资金（创新领军）（2020WRCXLJ）；菌类药材系统研究与转化创新团队（2022C004）