Targeted and nontargeted metabolomics analysis for determining the effect of different aging time on the metabolites and taste quality of green tea beverage

He, Changxu; Jiang, Zongde; Wang, Xin; Cui, Leyin; Geng, Tianfeng; Zhu, Bo; Liu, Zhengquan

doi:10.1016/j.lwt.2023.115327

Cited by 5 publications

(5 citation statements)

References 39 publications

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“…In particular, we noted that the concentrations of theanine, glycine and alanine increased in tea samples when stored for 15 days, except for the GT6 and GT7 teas. Previous research showed that the concentrations of aspartic acid, glutamic acid, and glutamine in a green tea beverage all decreased with aging at 55 °C, while the levels of pyroglutamic acid and theanine increased with storage ( He, Jiang, et al, 2023 ). The degradation of theanine adducts may be contribute to an increasing level of theanine ( Han et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…When investigating the accelerated aging of green tea beverage, a previous study demonstrated that the storage of green tea beverage at 55 °C for 14 days led to the same magnitude of change as storage at 25 °C for one year ( He et al, 2023 ). In the present study, we selected a constant storage environment (37 °C for 120 days) to determine which tea types exhibited relatively stable quality.…”

Section: Resultsmentioning

confidence: 99%

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The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature

Zhou,

Liu,

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature

Zhou,

Liu,

et al. 2024

Food Chemistry: X

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“…The content of flavonol glycosides was changed at different expansion temperatures, which suggested that flavonol glycosides were not stable. This might be due to the fact that flavonol glycosides, as a class of compounds with a low convergence threshold, had their glycosidic bonds broken during heating leading to a change in their content [40,41]. Quercetin 3-galactoside had a VIP value of 4.6, which showed a gradual decreasing tendency with the increase in the expansion temperature.…”

Section: Metabolomics Analysis Of Changes In the Expansion Process Of...mentioning

confidence: 99%

Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems

Wang,

He,

Cui

et al. 2024

Foods

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Tea stems are a type of tea by-product, and a considerable amount of them is discarded during picking, with their value often being overlooked. To enhance the utilization of tea stems, we investigated the effects of different expansion temperatures on the non-volatile compounds of tea stems. The results showed that the contents of EC, EGC, EGCG, tea polyphenols, and amino acids all decreased with the expansion temperature, while the contents of GA and C increased. The best effect was observed at 220 °C for 20 s. Additionally, as the temperature increased, the umami and aftertaste of astringency values of tea stems decreased, and the value of bitterness increased. Meanwhile, the value of sweetness decreased first and then increased. EGC was identified as the key differential compound of tea stems at different temperatures. In this investigation, determining the optimum expansion temperature was deemed advantageous for enhancing the flavor quality of tea stems, consequently elevating the utilization efficacy of tea stems and tea by-products.

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“…When typically coupled with nuclear magnetic resonance (NMR) or mass spectrometry (MS) with upstream separation methods, it can improve the understanding of the quality attribute of foods at the molecular level [12] . For example, metabolomic analysis revealed both targeted and untargeted metabolites of fermented soybean foods, which suggested their role in flavor development and therapeutic properties of them [13] . The shelf life of green tea beverage could be predicted by identifying markers determined by metabolomic analysis [14] .…”

Section: Introductionmentioning

confidence: 99%

“…For example, metabolomic analysis revealed both targeted and untargeted metabolites of fermented soybean foods, which suggested their role in flavor development and therapeutic properties of them [ 13 ] . The shelf life of green tea beverage could be predicted by identifying markers determined by metabolomic analysis [ 14 ] . In addition, the variation of metabolites during cold storage of Torreya yunnanensis seeds was investigated through metabolomic analysis, which provided insights into conservation efforts and habitat restoration [ 15 ] .…”

Section: Introductionmentioning

confidence: 99%

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Lai,

Yan,

Wang

et al. 2024

Microbiome Res Rep

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Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it is produced by fermentation without salt in a cold environment. The present study aimed to investigate the metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai. Methods: A simulated fermentation system of non-salt Suancai was constructed by using different substrates/suppliers’ ingredients. The coherence and differential detection of the metabolite and microbial characteristics were done through non-target metabolomic and metagenomic analysis. Results: Lactic acid was the predominant organic acid across all samples. The enumeration of the Lactic acid bacteria showed no discernible differences between study groups, but that of yeast was highest in the mustard leaf stem (Brassica juncea var. latipa ). The three major biological metabolic pathways were metabolism, environmental information, and genetic information processing based on the KEGG database. The metabolite diversity varied with the substrate/supplier of ingredients based on the PLS-DA plot. Lactiplantibacillus , Leuconostoc , and Lactococcus were prevalent in all samples but differentially. The microbial diversity and richness varied significantly, with 36~291 species being identified. Among the various substrates collected from the same supplier, 29, 59, and 29 differential species were identified based on LEfSe [linear discriminant analysis (LDA) > 2, P < 0.05]. Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc pseudomesenteroides , Lactiplantibacillus plantarum , and Leuconostoc lactis were likely to be used as the species to discriminate samples collected from different suppliers. Conclusions: This research contributed to the exploration of microbial and metabolite characteristics behind the ingredient restriction of non-salt Suancai using traditional technology.

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Targeted and nontargeted metabolomics analysis for determining the effect of different aging time on the metabolites and taste quality of green tea beverage

Cited by 5 publications

References 39 publications

The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature

The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature

Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

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