Targeted quantitative metabolomic and flavor objective quantification technique reveal the impact mechanism of shaking on black tea quality and non-volatile metabolites
文献类型： 外文期刊
第一作者： Wang, Jinjin
作者： Wang, Jinjin;Qu, Lichi;Jiang, Yongwen;Zhu, Xizhe;Niu, Linchi;Yu, Yaya;Yuan, Haibo;Hua, Jinjie;Yu, Ziming;Shang, Yan;Yu, Chengfa;Lin, Qingju;Lin, Qing
作者机构：
关键词： Shaking; Black tea; Non-volatile metabolites; Epigallocatechin gallate; Rutin; Theaflavin-3,3 '-digallate
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 458 卷
页码：
收录情况： SCI
摘要： Shaking constitutes a pivotal technique for enhancing black tea quality; nevertheless, its impact on the transformation mechanism of non-volatile metabolites (NVMs) in black tea remains obscure. The present study aimed to investigate the impact of shaking-withering methods (SWM) and traditional-withering methods (TWM) on black tea quality and NVMs conversion. A total of 57 NVMs and 14 objective quantitative indicators were obtained. SWM enhanced sweetness and umami taste, as well as appearance and liquor color brightness of black tea. Eight key differential NVMs were identified by multivariate statistical and dose over threshold value analysis. Metabolic pathway and evolution law analysis revealed that SWM enhanced the oxidation of catechins and flavonol glycosides, promoted the decarboxylation of glutamic acid, then facilitated the formation of theaflavin3,3 '-digallate, finally enhanced the taste and color quality of black tea. This study offers theoretical guidance and technical support for the targeted processing of high-quality black tea.
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