Metabolomics and electronic tongue reveal the effects of different storage years on metabolites and taste quality of Oolong Tea

Sun, Lingli; Zhang, Suwan; Li, Qiuhua; Yuan, Erdong; Chen, Ruohong; Yan, Fei; Lai, Xingfei; Zhang, Zhenbiao; Chen, Zhongzheng; Li, Qian; Sun, Shili

doi:10.1016/j.foodcont.2023.109847

Cited by 21 publications

(6 citation statements)

References 31 publications

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“…Analyzing Figure S2 , it becomes evident that aside from the tea samples stored for 1 and 2 years, the differences in sweetness among samples stored for other durations are relatively minor. This trend corresponds with observed variations in the sweetness of oolong tea during storage [ 9 ]. The freshness of tea samples stored for 15 and 16 years notably diminished compared to those stored for other durations ( p < 0.05), aligning with changes in the content of free amino acids, particularly theanine.…”

Section: Resultssupporting

confidence: 87%

“…Acidic compounds in tea infusions dissociated, yielding hydrogen ions that imparted acidity to the tea [ 8 ]. This acidity tended to decrease during the storage of organic green tea, consistent with the trend in oolong tea at different storage years [ 9 ] but contrasting with large-leaf black tea [ 8 ] at varying storage years. A moderate bitterness contributes to the mellow quality of tea [ 8 ].…”

Section: Resultssupporting

confidence: 66%

“…A moderate bitterness contributes to the mellow quality of tea [ 8 ]. This bitterness in organic green tea decreases with an increase in storage years, echoing trends observed in the bitterness of Dancong tea at different storage periods [ 9 ]. As shown in Figure 4 A, PCA of the electronic tongue pattern for different storage years of organic green tea revealed that PC1 (88.7%) and PC2 (7.2%) contributed to a total variance of 95.9%, reflecting comprehensive information about the samples.…”

Section: Resultsmentioning

confidence: 55%

“…Long-term storage of large-leaf black tea resulted in a decrease in theaflavins, catechins, and amino acids, and an increase in theabrownins and thearubigins [ 8 ]. Lipids and organic acids in oolong tea increased with storage years, while tannins, phenolic acids, amino acids, and their derivatives decreased [ 9 ]. For Qingzhuan tea, the 10th year was a critical period, with the highest content of tea polyphenols and total flavonoids, and an increase in theabrownins in the later years [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

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The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage

Wen,

Han,

Wang

et al. 2024

Foods

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The storage period of tea is a major factor affecting tea quality. However, the effect of storage years on the non-volatile major functional components and quality of green tea remains largely unknown. In this study, a comparative analysis of organic green teas with varying storage years (1–16 years) was conducted by quantifying 47 functional components, using electronic tongue and chromatic aberration technology, alongside an evaluation of antioxidative capacity. The results indicated a significant negative correlation between the storage years and levels of tea polyphenols, total amino acids, soluble sugars, two phenolic acids, four flavonols, three tea pigments, umami amino acids, and sweet amino acids. The multivariate statistical analysis revealed that 10 functional components were identified as effective in distinguishing organic green teas with different storage years. Electronic tongue technology categorized organic green teas with different storage years into three classes. The backpropagation neural network (BPNN) analysis demonstrated that the classification predictive ability of the model based on the electronic tongue was superior to the one based on color difference values and 10 functional components. The combined analysis of antioxidative activity and functional components suggested that organic green teas with shorter storage periods exhibited stronger abilities to suppress superoxide anion radicals and hydroxyl radicals and reduce iron ions due to the higher content of eight components. Long-term-stored organic green teas, with a higher content of substances like L-serine and theabrownins, demonstrated stronger antioxidative capabilities in clearing both lipid-soluble and water-soluble free radicals. Therefore, this study provided a theoretical basis for the quality assessment of green tea and prediction of green tea storage periods.

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Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 66%

Section: Resultsmentioning

confidence: 55%

Section: Introductionmentioning

confidence: 99%

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The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage

Wen,

Han,

Wang

et al. 2024

Foods

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“…Similarly, extended storage of large-leaf black tea resulted in decreases in flavonoids, catechins, and amino acids, accompanied by increases in brownies and thearubigins [15]. Oolong tea experienced rising lipid and organic acid contents over storage years, coupled with declines in tannins, phenolic acids, amino acids, and their derivatives [16]. Notably, compounds such as EC, EGC, EGCG, tea polyphenols, and amino acids decreased with higher expansion temperatures, while GA and C increased, with EGC emerging as significantly affected by temperature variations [17].Conversely, green tea polyphenols are sensitive to oxidation, with higher storage temperatures accelerating this process and leading to reduced levels of polyphenols and antioxidant capacity [18].…”

Section: Introductionmentioning

confidence: 99%

Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition

Zhao,

Yu,

Zhong

et al. 2024

Beverages

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This study investigated the impact of storage temperatures (−20 °C, room temperature, and 40 °C) on the sensory evaluation, metabolites, and volatile compounds of green tea stored for 12 months. The sensory evaluation revealed that tea samples stored at −20 °C retained their emerald green colour, tender aroma, and refreshing taste. Green tea biochemical constituents, including water extracts and total free amino acids, were measured by Chinese National Standard Methods (GB/T 8305-2013 and GB/T 8314-2013). Tea polyphenols and flavonoids were determined using spectrophotometric methods, while phytochemicals were detected using validated HPLC, and volatile compounds were detected using validated gas chromatography coupled with triple quadrupole mass spectrometry. The analysis showed that tea polyphenols were highest at −20 °C, and flavonoids were significantly reduced at higher temperatures. A similar trend was observed for amino acids, soluble sugar content, and water extracts. Tea catechins, including (-)-epigallocatechin-3-gallate (EGCG) and (-)-gallocatechin gallate (GCG), were highest at −20 °C, showing their susceptibility to temperature. A volatile compound analysis revealed distinct profiles with variations in the abundance of compounds, such as di-methyl sulfide, phenyl ethyl alcohol, indole, and benzaldehyde. This study identifies temperature-sensitive compounds, providing insights into the mechanisms underlying tea quality deterioration during storage.

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Prediction of storage years of Wuyi rock tea Shuixian by metabolites analysis

Song,

Wu,

Liang

et al. 2024

Food Science & Nutrition

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Wuyi rock teas of different storage duration have different flavor, bioactivity, and market value, Shuixian is a main variety of Wuyi rock tea. In this study, metabolites composition of Shuixian with different storage years were analyzed using Ultrahigh Performance Liquid Chromatography‐Quadrupole‐Time of Flight‐Mass Spectrometry (UPLC‐Q‐TOF‐MS). A total of 1201 compounds were identified, and 104 differential compounds (VIP > 1.5) were determined. Furthermore, the results showed that five compounds exhibited a positive correlation with storage time, such as alpha‐terpineol formate, carnosol, 2‐phenethyl‐D‐glucopyranoside, Ellagic acid, and D‐ribosyl nicotinic acid, while 24 compounds showed a negative correlation, such as Ethyl linoleate, leucocyanidin, cis‐3‐hexenyl acetate. In total, 29 signature compounds significantly correlated with storage time. These findings shed light on the patterns and mechanisms of changes in the composition of Wuyi rock tea during storage and provide a theoretical foundation for distinguishing the storage years.

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Metabolomics and electronic tongue reveal the effects of different storage years on metabolites and taste quality of Oolong Tea

Cited by 21 publications

References 31 publications

The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage

The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage

Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition

Prediction of storage years of Wuyi rock tea Shuixian by metabolites analysis

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