Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated lipidomics and metabolomics using UHPLC-Q-Exactive mass spectrometry

文献类型： 外文期刊

第一作者： Chen, Le

作者： Chen, Le;Feng, Yuning;Wang, Shengnan;Zhou, Qinghua;Chen, Le;Zhang, Shan;Feng, Yuning;Jiang, Yongwen;Yuan, Haibo;Shan, Xujiang;Zhang, Qianting;Niu, Linchi;Li, Jia;Zhang, Shan;Zhang, Qianting;Shan, Xujiang

作者机构：

关键词： Fresh tea leaves; Seasonal variation; Lipidomics; Metabolomics; Black tea; Flavor quality

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 462 卷

页码：

收录情况： SCI

摘要： Harvest season exerts great influence on tea quality. Herein, the variations in non-volatile flavor substances in spring and summer fresh tea leaves of four varieties were comprehensively investigated by integrating UHPLC-Q-Exactive based lipidomics and metabolomics. A total of 327 lipids and 99 metabolites were detected, among which, 221 and 58 molecules were significantly differential. The molecular species of phospholipids, glycolipids and acylglycerolipids showed most prominent and structure-dependent seasonal changes, relating to polar head, unsaturation and total acyl length. Particularly, spring tea contained higher amount in aroma precursors of highly unsaturated glycolipids and phosphatidic acids. The contents of umami-enhancing amino acids and phenolic acids, e.g., theanine, theogallin and gallotannins, were increased in spring. Besides, catechins, theaflavins, theasinensins and flavone/flavonol glycosides showed diverse changes. These phytochemical differences covered key aroma precursors, tastants and colorants, and may confer superior flavor of black tea processed using spring leaves, which was verified by sensory evaluation.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序