2018
DOI: 10.1016/j.foodres.2018.01.069
|View full text |Cite
|
Sign up to set email alerts
|

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
2

Citation Types

6
83
0

Year Published

2019
2019
2023
2023

Publication Types

Select...
9

Relationship

0
9

Authors

Journals

citations
Cited by 166 publications
(89 citation statements)
references
References 33 publications
6
83
0
Order By: Relevance
“…Inconsistent results have reported that free amino acids may not be important for the taste formation since the concentration of each amino acid was much lower than their recognized threshold concentration in Darjeeling black tea infusions (Scharbert & Hofmann, ) and white tea infusions (Yang et al, ). Herein, taste average scores were significantly positively correlated with the total contents of sweet or umami amino acids (Figure ), which may be due to the fact that we investigated the correlation between taste average scores and the total contents of sweet or umami amino acids, instead of analyzing the dose‐over‐threshold factor (Dot) of a single amino acid.…”
Section: Discussionmentioning
confidence: 99%
“…Inconsistent results have reported that free amino acids may not be important for the taste formation since the concentration of each amino acid was much lower than their recognized threshold concentration in Darjeeling black tea infusions (Scharbert & Hofmann, ) and white tea infusions (Yang et al, ). Herein, taste average scores were significantly positively correlated with the total contents of sweet or umami amino acids (Figure ), which may be due to the fact that we investigated the correlation between taste average scores and the total contents of sweet or umami amino acids, instead of analyzing the dose‐over‐threshold factor (Dot) of a single amino acid.…”
Section: Discussionmentioning
confidence: 99%
“…Interestingly, the abundance of 103 SCMs increased significantly in YR, especially nucleotides and amino acids and their derivatives, and flavones. Nucleotides and their derivatives are crucial functional and nutritional molecules that human body can absorb from food [55,56], and some of them are positively correlated with the umami taste of tea [57]. Previous studies on albino tea metabolites have not focused on the changes in nucleotides and their derivatives.…”
Section: Discussionmentioning
confidence: 99%
“…Numerous studies have used metabolomics to screen for biomarker (Carrillo et al, 2016;Kennedy et al, 2017;Meale et al, 2017;Williams et al, 2015;Zang et al, 2014). This method has also been used to identify taste compounds in beef meat and to exploration unique biochemical molecules (Carrillo et al, 2016, Yang et al, 2018.…”
Section: Introductionmentioning
confidence: 99%