Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics

Ouyang, Wen; Yu, Yaya; Wang, Huajie; Jiang, Yongwen; Jin, Hua; Ning, Jingming; Yuan, Haibo

doi:10.1016/j.foodres.2022.112099

Cited by 25 publications

(3 citation statements)

References 41 publications

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“…On the above analysis, this study used TOPSIS to analyze the importance of 57 characteristic volatile compounds in the process of distinguishing MD from PD and found that (Figure 2E), only 8 characteristic volatile compounds had a weight of 10% or more, namely methyl salicylate (61.32%), (E)-3-hexen-1-ol acetate (49.79%), (Z)-3-hexen-1-ol acetate (49.79%), 1,6-dihydrocarveol (17.27%), gamma-terpineol (17.27%), dihydromyrcenol (16.16%), linalyl acetate (13.80%), and 2-isobutylpyrazine (10.93%). Of eight characteristic volatile compounds that are considered essential to odor characteristics of tea, methyl salicylate, (E)-3-hexen-1-ol acetate, (Z)-3-hexen-1-ol acetate, and 2-isobutylpyrazine mainly have a fruity odor characteristic [20][21][22][23], dihydromyrcenol has a floral odor characteristic [24], 1,6-dihydrocarveol has a green odor characteristic [25], and gamma-terpineol and linalyl acetate have a woody odor characteristic [26,27]. It can be seen that MD and PD differed mainly in fruity, floral, green, and woody odor characteristics, while the difference in the content of volatile compounds of different odor characteristics may lead to the difference in the intensity of different odor characteristics between MD and PD.…”

Section: Screening For Characteristic Volatile Compounds and Their Od...mentioning

confidence: 99%

Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)

Ye,

Zhang,

et al. 2024

Foods

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The quality of the Dahongpao mother tree (Camellia sinensis) remains a mystery to this day. In this study, for the first time, the differences between the Dahongpao mother tree (MD) and Dahongpao cuttings (PD), in terms of odor characteristics and taste characteristics were analyzed by metabomics. The results showed that MD had stronger floral, fruity, green, and woody odor characteristics than PD, and that the contributions were mainly from dihydromyrcenol, methyl salicylate, 2-isobutylpyrazine, 1,6-dihydrocarveol, gamma-terpineol, and linalyl acetate. Further, fresh and brisk taste and mellowness taste characteristics of MD were significantly higher than PD, with contributions mainly from amino acids and derivatives and organic acids. Secondly, bitterness taste characteristics of PD were significantly higher than MD, with contributions from phenolic acids, flavones, and flavonols. This study preliminarily unraveled the legend of the superior quality of the Dahongpao mother tree, and also provided an important reference for the breeding of tea-tree cuttings.

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Section: Screening For Characteristic Volatile Compounds and Their Od...mentioning

confidence: 99%

Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)

Ye,

Zhang,

et al. 2024

Foods

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“…In contrast, the subclasses of chlorophylls derivatives, phosphatidylcholines, phosphatidylethanolamines, phosphatidylglycerols, and diacylglycerols presented elevated levels. Besides, many researchers have devoted their efforts on the volatile changes in tea leaves during the fixing process by GC‐MS combined with chemometric analysis (Cui, Zhai et al., 2022; Ouyang et al., 2022; Wang, Hua et al., 2021). Quantitative results showed that the total contents of most volatiles declined as the fixing process proceeded, and the contents of high boiling point volatiles markedly increased with the decline of low boiling point volatiles (Wang, Hua et al., 2021; Yin, Wang et al., 2022).…”

Section: Applications Of Metabolomics In Tea Studiesmentioning

confidence: 99%

“…Quantitative results showed that the total contents of most volatiles declined as the fixing process proceeded, and the contents of high boiling point volatiles markedly increased with the decline of low boiling point volatiles (Wang, Hua et al., 2021; Yin, Wang et al., 2022). Additionally, isomerization occurred in fixing process also triggered the level increase of ( E , E )−3,5‐octadien‐2‐one, ( E )‐butanoic acid, 2‐hexenyl ester, and ( Z )‐butanoic acid, 3‐hexenyl ester (Ouyang et al., 2022; Wang, Hua et al., 2021). Notably, the contents of GBVs also significantly increased by (1.12–4.46)‐fold after pan firing (Li, Zhu et al., 2019).…”

Section: Applications Of Metabolomics In Tea Studiesmentioning

confidence: 99%

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

Wen,

Zhu,

Han

et al. 2023

Comp Rev Food Sci Food Safe

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With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre‐processing, multivariate statistical analysis, as well as maker compounds’ identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet–visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.

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Impact of oxygen scavenger, temperature, and packaging materials on freshness quality of packaged green teas during storage

Fan,

Wang,

Chen

et al. 2024

Food Frontiers

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Green tea is renowned for its exceptional freshness; nevertheless, preserving its freshness poses a formidable challenge during storage due to its susceptibility to environmental factors. However, the effect of storage factors on freshness quality of green tea remains unclear, particularly with a lack of research studies regarding aroma quality and associated volatiles. In this study, we investigated the effects of oxygen scavenger, temperature, and packaging materials on freshness quality of packaged green teas during storage. The sensory freshness and corresponding volatile metabolites of the samples were investigated; the sensory‐chemical changes among packaged green teas during storage under different treatments were further explored. The freshness preservation in packaged green teas can be effectively achieved through the implementation of low‐temperature storage, packaging with oxygen scavenger and utilizing packaging with minimal oxygen permeability. A total of 151 volatile compounds were detected in all samples, among which 104 volatiles were identified as key contributors for distinguishing sample groups under 3 different treatments. The presence of volatiles with green, spicy, minty, and vegetable notes was found to be positively correlated with high freshness quality observed in packaged green tea. Conversely, an increase in volatiles characterized by fruity, sweet, fatty, and alkane notes was associated with the freshness deterioration. The volatiles changes that lead to freshness deterioration occurred especially under conditions of elevated temperature and increased oxygen levels, predominantly involving fat degradation, lipid oxidation, the Maillard reaction, carotenoids degradation, and dehydration reactions. The findings provide a theoretical foundation for the advancement of storage technology in packaged green teas.

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Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics

Cited by 25 publications

References 41 publications

Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)

Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

Impact of oxygen scavenger, temperature, and packaging materials on freshness quality of packaged green teas during storage

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