Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods
文献类型： 外文期刊
作者： Ye, Fei 1 ; Qiao, Xiaoyan 2 ; Gui, Anhui 1 ; Wang, Shengpeng 1 ; Liu, Panpan 1 ; Wang, Xueping 1 ; Teng, Jin 1 ; Zheng, L 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Fruit & Tea, 10 South Lake Ave, Wuhan 430064, Peoples R China
2.Guangdong Acad Agr Sci, Guangdong Prov Key Lab Tea Plant Resources Innova, Tea Res Inst, 6 Dafeng Ave, Guangzhou 510665, Peoples R China
3.Mu Lan Tian Xiang Co Ltd, Wuhan 432200, Peoples R China
关键词： black tea; metabolite; E'cha NO1; drying methods; non-targeted metabolomics
期刊名称：MOLECULES （ 影响因子：4.412； 五年影响因子：4.588 ）
ISSN：
年卷期： 2021 年 26 卷 21 期
页码：
收录情况： SCI
摘要： This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E'cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.
- 相关文献
作者其他论文 更多>>
-
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
作者：Liu, Panpan;Feng, Lin;Chen, Jia;Wang, Shengpeng;Wang, Xueping;Zheng, Pengcheng;Liu, Zhonghua;Chen, Jia;Han, Yanna;Ma, Mengjun
关键词：Qingzhuan tea; Flavor characteristics; Chemical composition; Microorganism; Health benefits
-
An efficient method for tracing the geographic origin of Enshi Yulu fresh tea leaves based on near infrared spectroscopy combined with synergy interval PLS and genetic algorithm
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Song, Zhiyu;Jiang, Zixiang
关键词：Fresh tea leaves; Geographic origin; Near infrared spectroscopy; Partial least squares; Genetic algorithm
-
Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking
作者：Liu, Pan -Pan;Feng, Lin;Zheng, Lin;Ye, Fei;Gui, An-Hui;Wang, Sheng-Peng;Wang, Xue-Ping;Teng, Jing;Xue, Jin-Jin;Gao, Shi-Wei;Zheng, Peng-Cheng;Xu, Yong-Quan;Yin, Peng
关键词：Green tea; Storage; Baking technology; Volatile components; Gas chromatography -olfactometry
-
Unraveling the chemosensory attributes of Chinese black teas from different regions using GC-IMS combined with sensory analysis
作者：Qiu, Tong;Zhai, Xiaoting;Dai, Qianying;Qiu, Tong;Zhai, Xiaoting;Dai, Qianying;Qiu, Tong;Zhai, Xiaoting;Dai, Qianying;Zheng, Pengcheng;Zhai, Xiaoting;Dai, Qianying
关键词：Black tea; Regionality; Gas chromatography -ion mobility spectrometry; Sensory profiles; Multivariate analysis
-
Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation
作者：Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng;Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng
关键词：Qingzhuan tea; pile fermentation; microorganisms; quality-related components
-
Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate Analysis
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng
关键词：fresh tea leaves; price; near-infrared spectroscopy; synergy interval partial least squares; back propagation-artificial neural network; transfer function
-
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
作者：Xue, Jinjin;Liu, Panpan;Feng, Lin;Zheng, Lin;Gui, Anhui;Wang, Xueping;Wang, Shengpeng;Ye, Fei;Teng, Jing;Gao, Shiwei;Zheng, Pengcheng
关键词：Kokumi peptides; Bitter peptides; Flavonoids; Amino acids; Trans -catechins
