Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea

Zhao, Feng; Chen, Mingjie; Jin, Shan; Wang, Shuyan; Yue, Wenjie; Zhang, Lixiong; Ye, Naixing

doi:10.1016/j.foodchem.2021.130593

Cited by 25 publications

(15 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In summary, water-extractable substances did not show a trend of seasonal differences ( Figure 3 A). The content of the water-extractable substance showed a decreasing trend with increasing storage years, which is similar to previous studies [ 45 ].…”

Section: Resultssupporting

confidence: 91%

“…Polyphenols are compounds with one phenolic ring (phenolic acid/phenolic alcohol) or multiple aromatic rings with one or more hydroxyl groups and have been widely studied [ 57 , 58 ]. In our research, the total content of polyphenols in the white peony and Shou Mei tea samples from the same year was higher in SP than that in AP samples ( Figure 3 D), and with the increase in time, the content showed a downward trend, which is similar to the findings of previous studies [ 45 ]. The total polyphenol content of the same white tea was significantly different between SPWTs and APWTs of the same year.…”

Section: Resultssupporting

confidence: 90%

“…Water-extractable substances are soluble substances extracted from tea leaves using boiling water under defined conditions [ 45 ]. The main substances in the water-extractable, including polyphenols such as caffeine, catechins, and free amino acids determine the consistency and taste of the tea infusion and are considered to be one of the most important indicators of tea quality [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

Zhang

Zhou

et al. 2022

Foods

View full text Add to dashboard Cite

The flavour of white tea can be influenced by the season in which the fresh leaves are picked. In this study, the sensory evaluation results indicated that spring-picked white tea (SPWT) was stronger than autumn-picked white tea (APWT) in terms of the taste of umami, smoothness, astringency, and thickness as well as the aromas of flower and fresh. To explore key factors of sensory differences, a combination of biochemical composition determination, widely targeted volatilomics (WTV) analysis, multivariate statistical analysis, and odour activity value (OAV) analysis was employed. The phytochemical analysis showed that the free amino acid, tea polyphenol, and caffeine contents of SPWTs were significantly higher than those of APWTs, which may explain the higher umami, smoothness, thickness, and astringency scores of SPWTs than those of APWTs. The sabinene, (2E, 4E)-2, 4-octadienal, (-)-cis-rose oxide, caramel furanone, trans-rose oxide, and rose oxide contents were significantly higher in SPWTs than in APWTs, which may result in stronger flowery, fresh, and sweet aromas in SPWTs than in APWTs. Among these, (2E,4E)-2,4-octadienal and (-)-cis-rose oxide can be identified as key volatiles. This study provides an objective and accurate basis for classifying SPWTs and APWTs at the metabolite level.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

Zhang

Zhou

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Theaflavins, as a typical oxidation product of flavan-3-ols, has a similar decreasing tendency during storage in white teas, black teas, and dark teas [ 10 , 27 , 28 ]. Zhao et al [ 29 ] suggested that long-term storage could enhance polyphenols' polymerization, while oxidative degradation or polymerization of TFs with other compounds could produce thearubigins (TRs) and theabrownines (TBs). This change would turn the color of tea infusion brewed from bright orange–yellow of a younger tea to orange–red of an old tea [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Widely Targeted Metabolomics Analysis Reveals Great Changes in Nonvolatile Metabolites of Oolong Teas during Long-Term Storage

et al. 2021

Self Cite

View full text Add to dashboard Cite

As a semifermented tea, oolong is exceedingly popular worldwide for its elegant, flowery aroma and mellow, rich taste. However, recent marketing trends for old oolong teas and their chemical quality largely remain unexplored. In this study, we applied widely targeted metabolomics using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with multivariate analysis to investigate the chemical change of oolong teas in the aging process. With the increasing of store time, most nongalloylated catechins; tannins, including TFs and proanthocyanidins; flavonols and glycosylated flavonols; amino acids and their derivatives; nucleotides and their derivatives; and lots of alkaloids and phospholipids declined, while most fatty acids and organic acids increased, and galloylated catechins, GA, and caffeine were almost stable. The result also suggested that approximately seven years (but not an infinite extension) was a special period for oolong tea storage, which brings about excellent taste.

show abstract

“…In addition, this is an ideal method for the analysis of biosynthesis and F I G U R E 1 Mature table grapes samples used in this study accumulation of quality-related metabolites in plants [17]. LC-MS-based metabolomics has been successfully applied to metabolite differences in diverse varieties, such as sea cucumber [18], sesame [19], and white tea [20].…”

Section: Introductionmentioning

confidence: 99%

Comprehensive metabolomics analysis of key taste components in different varieties of table grapes

Hua

Xie

Liu

et al. 2022

J of Separation Science

View full text Add to dashboard Cite

Grapes are one of the world's largest fruit crops, which are rich in nutrients and taste. Summer Black, Gui Fei, Kyoho Grape, Giant Rose, Shine Muscat, and Rosario Bianco are the six most popular table grapes in Wuxi city, Jiangsu province. Owing to the lack of comprehensive investigations of metabolites in table grapes, the metabolic causes of differences in their taste are unknown. In this study, metabolites of six table grapes were profiled using ultrahigh-performance liquid chromatography-Q-Exactive Orbitrap tandem mass spectrometry combined with multivariate analysis. Orthogonal partial least squares discriminant analysis discriminated among the metabolites of these varieties. Metabolic pathway analysis revealed that carbohydrate and amino acid metabolisms were highly conserved among these varieties. Our results suggest that the taste differences in the six table grape varieties can be explained by variations in composition and abundance of carbohydrates, organic acids, amino acids, and polyphenols. This study provides comprehensive insights into the underlying metabolic causes of taste variation in table grapes.

show abstract

Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea

Cited by 25 publications

References 41 publications

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

Widely Targeted Metabolomics Analysis Reveals Great Changes in Nonvolatile Metabolites of Oolong Teas during Long-Term Storage

Comprehensive metabolomics analysis of key taste components in different varieties of table grapes

Contact Info

Product

Resources

About