Application of metabolic fingerprinting in tea quality evaluation

文献类型： 外文期刊

第一作者： He, Yun

作者： He, Yun;Liu, Li;Li, Yan;Zhang, Qunfeng;Ruan, Jianyun;Inostroza, Alvaro Cuadros;Kierszniowska, Sylwia

作者机构：

关键词： Tea grade discrimination; Metabolomics; Organic acids; Lipids; Amino acids; Sensory

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2024 年 160 卷

页码：

收录情况： SCI

摘要： Traditional tea grading depends on subjective sensory assessment, lacking objectivity. This study employed comprehensive metabolomic analysis and sensory evaluation on 161 tea samples to identify potential gradingrelated metabolites. Amino acids, lipids and organic acids predominantly determined the superior quality of green, yellow, and white teas, respectively, while flavonoids adversely affected their quality. The identified metabolic markers were effectively utilized for predicting tea sensory scores. Specifically, methionine derivatives and glutamate dictated green tea's sweet and umami taste. Glycerophospholipids (PCs and PEs) were positively correlated with appearance, aroma, and taste in yellow tea, while glycerolipids (MGDGs, SQDGs, and DGDGs) had negative visual associations. Fumaric acid and succinic acid bolstered fresh and umami flavor white tea. These findings suggest metabolomics holds promise for precise tea grading, using identified compounds as potential quality markers. Moreover, the health benefits of premium teas were emphasized by key metabolites like NAD, pantothenic acid, and fumaric acid.

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