Widely targeted metabolomics analysis of different Wuyi Shuixian teas and association with taste attributes

Shang, Hu; Chen-song, Zhu; Sun, Weijiang

doi:10.1016/j.heliyon.2023.e18891

Heliyon

2023

DOI: 10.1016/j.heliyon.2023.e18891

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Widely targeted metabolomics analysis of different Wuyi Shuixian teas and association with taste attributes

Hu Shang¹,

Zhu Chen-song²,

Weijiang Sun³

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2024

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Cited by 3 publications

References 23 publications

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

Song,

Wu,

Liang

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

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Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation

Feng,

Wang,

et al. 2024

Food Research International

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Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion

Li,

Zhu,

Yuan

et al. 2024

LWT

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Widely targeted metabolomics analysis of different Wuyi Shuixian teas and association with taste attributes

Cited by 3 publications

References 23 publications

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

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

Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation

Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion

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