Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion

Abstract

The color and taste of tea infusion play crucial roles in assessing tea quality. While color can be easily quantified, taste perception is subjective in nature. Can the color of tea infusion directly reflect its taste? In this study, spectroscopy and metabolomics techniques combined with machine learning algorithms were used to identify the key compounds that responsible for both color and taste in the Qingxiang Tieguanyin (QXTGY) tea infusion. The results showed strong correlations between almost all of 46 differential compounds and the taste profile of the tea infusion. Notably, quercetin 3-O-glucosyl rutinoside, rutin, and quercetin 3-O-glucoside were found to establish a connection between the color and taste of QXTGY tea infusion. Specifically, within a certain range, these compounds promoted a darker color (deepen the yellowness) in the tea infusion while simultaneously reducing its umami and brisk taste. This indicates that the color of tea infusion can reflect its taste in some extent. Furthermore, quercetin 3-O-glucosyl rutinoside had the most significant impact on the color of the tea infusion. The findings of this study offer an alternative objective approach to evaluate the taste of tea infusion by objectively determining its color.