Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis
文献类型： 外文期刊
作者： Chen, Ruohong 1 ; Sun, Lingli 1 ; Zhang, Suwan 1 ; Li, Qiuhua 1 ; Wen, Shuai 1 ; Lai, Xingfei 1 ; Li, Qian 2 ; Cao, Junxi 1 ; Sun, Shili 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
关键词： Age; Black tea; Flavor; Aroma; characteristics
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： The sensory quality of black tea (BT) influenced by various factors, among which tree age is particularly significant. People prefer BT produced by fresh leaves from old tea trees, yet the correlation between tree age and tea quality has not been thoroughly investigated. In this study, we analyzed the quality of BT from young trees (H-JYH) and old trees (H-OJYH) using e-tongue technology and sensory evaluation. Our findings revealed that HOJYH had stronger sweetness and sourness, richer flavor, and diminished bitter-astringency compared to H-JYH. 1231 non-volatile metabolites and 504 volatile metabolites were discovered by ultra-performance liquid chromatography (UPLC) and gas chromatography-mass spectrometry (GC-MS). L-tartaric acid and trans-citridic acid were found to contribute to increase acidity, and 7,8-dihydroxy-6-methoxycoumarin and D-fructose 6-phosphate were associated with enhanced sweetness in H-OJYH. Additionally, lower levels of octyl gallate and vanillic acid in H-OJYH contributed to the diminished bitter-astringency. beta-ionone, 2-phenylethanol and phenylacetaldehyde merged as characteristic compounds of older tree BT with stronger floral and sweet aroma. Our study serves as a guideline to explore the relationship between tree age and tea quality.
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