Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

文献类型： 外文期刊

第一作者： Chen, Qincao

作者： Chen, Qincao;Shi, Jiang;Mu, Bing;Dai, Weidong;Lin, Zhi;Chen, Qincao;Chen, Zhen

作者机构：

关键词： White tea; Nonvolatile compounds; Taste; Metabolomics; Proteomics; Withering

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 332 卷

页码：

收录情况： SCI

摘要： In this study, metabolomics and proteomics were employed to investigate the change mechanism of nonvolatile compounds during white tea processing. A total of 99 nonvolatile compounds were identified, among which the contents of 13 free amino acids, caffeine, theaflavins, 7 nucleosides and nucleotides, and 5 flavone glycosides increased significantly, while the contents of theanine, catechins, theasinesins, 3 proanthocyanidins, and phenolic acids decreased significantly during the withering period. The results of proteomics indicated that the degradation of proteins accounted for the increase in free amino acid levels; the weakened biosynthesis, in addition to oxidation, also contributed to the decrease in flavonoid levels; the degradation of ribonucleic acids contributed to the increase in nucleoside and nucleotide levels during the withering period. In addition, the drying process was found to slightly promote the formation of white tea taste. Our study provides a novel characterization of white tea taste formation during processing.

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