Comparison of Flavor Differences in Ginseng Tea Prepared with Different Brewing Methods Using Electronic Tongue and Non-targeted Metabolomics
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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.
