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Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture

文献类型： 外文期刊

作者： Chen, Si 1 ; Liu, Huihui 1 ; Zhao, Xiaoman 1 ; Li, Xinlei 1 ; Shan, Wenna 1 ; Wang, Xiaxia 2 ; Wang, Shanshan 2 ; Yu, Wen 1 ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Hort, Fuzhou 350002, Peoples R China

2.Fujian Agr & Forestry Univ, Fujian Prov Key Lab Haixia Appl Plant Syst Biol, FAFU UCR Joint Ctr Hort Biol & Metabol, Fuzhou 350002, Peoples R China

3.Fujian Acad Agr Sci, Fuzhou 350002, Peoples R China

4.Univ Calif Riverside, Inst Integrated Genome Biol, Ctr Plant Cell Biol, Riverside, CA 92521 USA

5.Univ Calif Riverside, Dept Bot & Plant Sci, Riverside, CA 92521 USA

关键词： Oolong tea; Tea processing; Metabolomics; UPLC-QTOF MS; GC-TOF MS; Tastes; Aromas

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2020 年 128 卷

页码：

收录情况： SCI

摘要： Oolong tea is a partially fermented tea with distinct tastes and aromas. However, the dynamic biochemical changes during oolong tea processing are not well understood. In this study, we performed metabolomics-based profiling of non-volatile and volatile constituents of oolong tea during its entire processing procedures by UPLC-QTOF MS and GC-TOF MS. A step-wise change of tea metabolome was observed, where catechins and oxidized products, flavonol glycosides and amino acids were identified as key discriminate metabolites. The ZuoQing process comprising alternating YaoQing and TanQing steps was deemed most critical for key metabolic transformation. Extensive YaoQing facilitated the oxidative polymerizations of catechins into theaflavins and proanthocyanidins, lowering the astringency in raw tea. Two direct terpene precursors farnesyl pyrophosphate and geranyl pyrophosphate accumulated to high levels during ZuoQing, which provided more substrates for the synthesis of downstream volatile terpenes. Moreover, both YaoQing and prolonged TanQing facilitated the formation of terpenes as well as fatty acid and benzenoid-derived volatiles, which contributed to the fruity and floral fragrances in oolong tea. The fixation step not only converted amino acids into aromatic compounds, but also lowered the amounts of flavonol glycosides, potentially improving the flavor quality of the final tea product. This study provides a comprehensive profile of flavor-related metabolic changes during oolong tea processing and will contribute to better quality control and flavor improvement of oolong tea.

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