Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

Ai, Huang; Jiang, Zongde; Meng, Tao; Wen, Mingchun; Xiao, Zhipeng; Zhang, Lan; Zha, Minyu; Chen, Jiayu; Liu, Zhengquan; Liang, Zhang

doi:10.1016/j.foodchem.2021.129950

Cited by 72 publications

(41 citation statements)

References 26 publications

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“…A similar decreasing tendency was also observed for tannins ( Figure 5 a) such as proanthocyanidins and theaflavins components (TFs), which included theaflavins, theaflagallin, theaflavin-3'-gallate, theaflavin-3-gallate, theaflavin-3,3'-di-O –gallate, and theaflavin-3-O-(3-O-methyl) gallate-3-gallate. 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).…”

Section: Resultsmentioning

confidence: 99%

“…In the present study, glutamic acid had a similar change tendency with theanine, and its derivatives (N-Acetyl-glutamic acid and 3-Hydroxy-3-methylpentane-1,5-dioid acid) increasing after seven years, suggesting that the reactions that occurred on amino acids during storage were diversiform and complicated. Huang et al [ 27 ] reported that L-theanine showed a sharp decrease when storing time was over 10 years in Keemun black tea.…”

Section: Resultsmentioning

confidence: 99%

“…Alkaloids, fatty acids, organic acids, and all other chemicals are all important for forming the complex and charming taste of tea. Alkaloids in tea infusion present bitterness, while fatty acids elucidate an aged and slightly sweet taste, and organic acids are usually sour [ 9 , 10 , 27 ]. In this study, many alkaloids ( Figure 5 a) such as N-Acetyl-5-hydroxytryptamine, betanin, indole, and tryptamine declined with stored time, while the main purine alkaloids, caffeine and theobromine, showed no significant change, and theophylline ( Figure 5 b) was detected at its highest level at 7 y samples.…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2021

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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

et al. 2021

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“…In addition, extra data (storage time) was designated as a Y variable and analyzed statistically by partial least squares (PLS), partial least squares discriminant analysis (PLS-DA), and orthogonally corrected partial least squares discriminant analysis (OPLS-DA). In the OPLS-DA analysis results, the integration of VIP values and S-plot results were used to find marker compounds in CP during storage (23). α-Glucosidase and α-Amylase Inhibition Assays…”

Section: Discussionmentioning

confidence: 99%

“…The VIP value presented the contribution of each compound, whose content varied significantly during storage. As our previous study in tea storing, fatty acids were susceptible to storage under uncontrolled conditions (23). In Table 3, most of the lipids were tentatively identified by referencing the LIPID MAPS R database.…”

Section: The Identification Of Marker Compounds Responsible For the C...mentioning

confidence: 90%

Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis

et al. 2022

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The peel of Citrus reticulata “Chachi” (CP) possesses various health-promoting benefits and is not only one of the most famous Chinese herbal medicine, but also an ingredient in fermented foods. In the present study, the effects of storage years (1-, 3-, 4-, 5-, 6-, and 11-years) on the chemical profiling and potential bioactive compounds of CP were compared by metabolomics and in vitro bioactivity analysis. With the increase of storage time, the content of hesperidin significantly decreased, but nobiletin, 3,5,6,7,8,3′,4′-heptamethoxyflavone, and tangeretin were increased. Meanwhile, the antioxidant activity of CP was enhanced. Phenolic acids, flavonol glycosides, fatty acids, and alkyl glycosides were marker compounds that were responsible for distinguishing the storage time of CP. Correlation analysis suggested that some polyphenols including quercetin-glucoside, quinic acid, trihydroxydimethoxyflavone, and rutin were potential antioxidant compounds in CP. The dichloromethane and n-butanol fractions showed the better antioxidant capacity and inhibitory effects on glucose-hydrolysis enzymes. They mainly contained ferulic acid, nobiletin, 3,5,6,7,8,3′,4′-heptamethoxyflavone, kaempferol, and hesperidin.

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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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Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

Cited by 72 publications

References 26 publications

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

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

Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis

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

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