Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach

Niangniang tea (NNT) is a traditional compressed large-leaf yellow tea shaped as Chinese writing brush. Withering time affects the flavor characteristics. The sensory evaluation revealed the highest score was achieved at 8 hours of withering (Yd). Metabolomics analysis revealed a decrease in 18 bitter metabolites, accompanied by an increase in sweet metabolites and amino acids during the withering process. Transcriptome analysis showed, the relative expression of CsSCPL (Serine carboxypeptidase-like) decreased rapidly, while the relative expression of CsTA (Tannase) showed an increasing trend, which inhibited the acylation of non-ester type catechins to ester type, and promoted the conversion of bitter and heavy ester type catechins to non-ester type catechins with lighter bitterness. The withering process of NNT reduced the bitter taste but enhanced sweetness, and the tea tastes more sweet and mellow. Metabolomics and transcriptomics result conducive to a more comprehensive and systematic understanding of the formation mechanism of flavor quality in the withering process.

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Application of Mass Spectrometry for Analysis of Nucleobases, Nucleosides and Nucleotides in Tea and Selected Herbs: A Critical Review of the Mass Spectrometric Data

Frańska,

Frański

2024

Foods

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The main and most commonly known biological function of nucleobases, nucleosides, and nucleotides is usually associated with the fact that they are the building blocks of nucleic acids. However, these compounds also belong to plant secondary metabolites, although in that role they have attracted less attention than the others, e.g., terpenes, phenolics, or alkaloids. The former compounds are also important constituents of the human diet, e.g., as ingredients of tea and herbs, endowing them with specific taste qualities and pharmacological activities. Liquid chromatography–mass spectrometry seems to be the most important analytical method that permits the identification and determination of nucleobases, nucleosides, and nucleotides, along with the other metabolites. The main goal of this review is to discuss in detail the aspects of mass spectrometric detection of nucleobases, nucleosides, and nucleotides in tea and selected herbs. An important conclusion is that the identification of the compounds of interest should be performed not only on the basis of [M + H]+/[M − H]− ions but should also be confirmed by the respective product ions; however, as discussed in detail in this review, it may sometimes be problematic. It also clear that all difficulties that may be encountered when analyzing plant material are caused by the complexity of the analyzed samples and the need to analyze different classes of compounds, and this review absolutely does not debase any of the mentioned papers.

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Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach

Cited by 3 publications

References 37 publications

Research on hyperspectral timely monitoring model of green tea processing quality based on PSO-LSSVR

Research on hyperspectral timely monitoring model of green tea processing quality based on PSO-LSSVR

Mechanism Underlying Flavor Quality Formation during Withering Process of Niangniang Tea, a Compressed Large-Leaf Yellow Tea

Application of Mass Spectrometry for Analysis of Nucleobases, Nucleosides and Nucleotides in Tea and Selected Herbs: A Critical Review of the Mass Spectrometric Data

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