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<p>Amadori rearrangement products (ARPs) are key Maillard reaction intermediates influencing tea flavor, yet systematic studies on L-theanine-derived ARPs (Thea-ARPs) are limited. This work investigates the formation, identification, and taste perception mechanisms of Thea-ARPs formed during tea drying. Results showed temperature-dependent depletion of L-theanine and four monosaccharides, confirming their precursor roles. Four novel Thea-ARPs (<i>N</i>-deoxy-1-<span>L</span>-theanine-<span>D</span>-glucose, <i>N</i>-deoxy-1-<span>L</span>-theanine-<span>L</span>-arabinose, <i>N</i>-deoxy-1-<span>L</span>-theanine-<span>L</span>-rhamnose, and <i>N</i>-deoxy-1-<span>L</span>-theanine-<span>D</span>-galacturonic acid) were structurally characterized. Density functional theory calculations revealed formation energetics with reactivity order: uronic acid (UA) &gt; pentose &gt; hexose. Thea-ARPs were naturally present in various teas, with abundance reflecting both precursor availability and processing conditions. Sensory evaluation identified umami as the dominant taste attribute of Thea-ARPs (thresholds: 0.125−0.5 mg·mL⁻¹). Molecular docking and cellular calcium signaling assays demonstrated that Thea-ARPs activate the umami receptor T1R1/T1R3 through hydrogen bonding and hydrophobic interactions. This work establishes Thea-ARPs as potentially important umami contributors, providing a molecular basis for understanding and regulating tea taste.</p>

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Formation and molecular taste perception mechanism of novel L-theanine Amadori products formed during tea drying

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月27日

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  • Huajie Wang,
  • Lin Chen,
  • Yuxuan Shi,
  • Anan Xu,
  • Yun Zhao,
  • Yuefei Wang,
  • Zhonghua Liu,
  • Ping Xu

摘要

Amadori rearrangement products (ARPs) are key Maillard reaction intermediates influencing tea flavor, yet systematic studies on L-theanine-derived ARPs (Thea-ARPs) are limited. This work investigates the formation, identification, and taste perception mechanisms of Thea-ARPs formed during tea drying. Results showed temperature-dependent depletion of L-theanine and four monosaccharides, confirming their precursor roles. Four novel Thea-ARPs (N-deoxy-1-L-theanine-D-glucose, N-deoxy-1-L-theanine-L-arabinose, N-deoxy-1-L-theanine-L-rhamnose, and N-deoxy-1-L-theanine-D-galacturonic acid) were structurally characterized. Density functional theory calculations revealed formation energetics with reactivity order: uronic acid (UA) > pentose > hexose. Thea-ARPs were naturally present in various teas, with abundance reflecting both precursor availability and processing conditions. Sensory evaluation identified umami as the dominant taste attribute of Thea-ARPs (thresholds: 0.125−0.5 mg·mL⁻¹). Molecular docking and cellular calcium signaling assays demonstrated that Thea-ARPs activate the umami receptor T1R1/T1R3 through hydrogen bonding and hydrophobic interactions. This work establishes Thea-ARPs as potentially important umami contributors, providing a molecular basis for understanding and regulating tea taste.