Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease

Yan, Jingna; Lu, Anxia; Kun, Jirui; Wang, Bei; Miao, Yiwen; Chen, Yingjuan; Ho, Chi‐Tang; Meng, Qing; Tong, Huarong

doi:10.1016/j.foodres.2023.112643

Cited by 6 publications

(2 citation statements)

References 53 publications

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“…The chromatographic determination was performed at the column temperature of 35 °C. The identified and quantified were based on the peak time and areas of the reference standards [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

“…The flow rate of the mobile phase was 1 mL/min, and the sample injection volume was 10 µL. CAF, catechins, and GA content were simultaneously determined with the mobile phase consisting of a linear gradient elution of 0.2% acetic acid solution (A) and acetonitrile (B) under the following conditions: 0-12 min, 10% B to 13% B; [12][13][14][15][16] C. The identified and quantified were based on the peak time and areas of the reference standards [20].…”

Section: Hplc Analysis Of Caf Catechins Ga Flavones and Flavonol Glyc...mentioning

confidence: 99%

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Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis

Miao,

Wang,

Bai

et al. 2024

Foods

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This study aims to investigate the relationship between the grades of Tuo tea and the quality of compounds. A combination of artificial sensory evaluation, intelligent sensory technologies (electronic nose and electronic tongue), gas chromatography–mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC), chemical–physical analysis, and multivariate statistical analysis were employed to examine the differences among three grades of Tuo tea (SG, 1G, and 2G). The results of artificial sensory evaluation, electronic tongue, and electronic nose revealed that the aroma and taste of different grades of Tuo tea varied greatly. A total of 112 volatile compounds and 44 non-volatile compounds were identified. In order to elucidate the key components that cause differences in the quality of Tuo tea, 2 partial least squares discriminant analysis (PLS-DA) models with excellent parameters (volatile, R2Y = 0.999 and Q2 = 0.996; non-volatile, R2Y = 0.992 and Q2 = 0.972) were established. A total of 80 key differential volatile compounds were identified with the double selection criterion of variable importance in projection (VIP) greater than 1 and p < 0.05. Among these, 43 compounds with OAV > 1 were further identified as the odor-active compounds in all three grades of Tuo. Moreover, 22 key non-volatile compounds that contribute to the quality differences have been screened out. This investigation implied that the volatile and non-volatile compounds of Tuo tea could serve as indicators of its quality. The results provided a new approach to distinguish the grades of Tuo tea.

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“…The chromatographic determination was performed at the column temperature of 35 °C. The identified and quantified were based on the peak time and areas of the reference standards [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Hplc Analysis Of Caf Catechins Ga Flavones and Flavonol Glyc...mentioning

confidence: 99%

Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis

Miao,

Wang,

Bai

et al. 2024

Foods

Self Cite

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show abstract

Effects of Lactobacillus acidophilus GIM1.208 on antioxidant and hypoglycemic activities, flavor and glycosides of Rosa roxburghii Tratt

Yuan

Song

et al. 2023

Food Bioscience

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Constituent-taste relationship of Kuding tea fermented by Aspergillus neoniger and Aspergillus cristatus: Unveiling taste characteristics through untargeted metabolomics

Zeng,

Song,

et al. 2024

Food Bioscience

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Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease

Cited by 6 publications

References 53 publications

Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis

Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis

Effects of Lactobacillus acidophilus GIM1.208 on antioxidant and hypoglycemic activities, flavor and glycosides of Rosa roxburghii Tratt

Constituent-taste relationship of Kuding tea fermented by Aspergillus neoniger and Aspergillus cristatus: Unveiling taste characteristics through untargeted metabolomics

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