A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties

Huang, Danjuan; Chen, Xun; Tan, Rongrong; Wang, Hongjuan; Jiao, Long; Tang, Haiyan; Zong, Qingbo; Mao, Yingxin

doi:10.1016/j.fochx.2024.101234

Cited by 3 publications

(1 citation statement)

References 45 publications

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“…Different nonvolatile metabolites in tea have different taste characteristics, and screening for characteristic metabolites with significant differences in different samples is helpful for further determining the differences in taste characteristics of the samples [30,31]. In the above analysis, a volcano diagram was used to further screen nonvolatile metabolites with significant differences between MD and PD, and the results showed (Figure 5A) that a total of 420 differential metabolites were identified, of which 178 were significantly increased and 242 significantly decreased in MD compared with PD.…”

Section: Screening For Characteristic Metabolites and Their Taste Cha...mentioning

confidence: 99%

Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)

Ye,

Zhang,

et al. 2024

Foods

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The quality of the Dahongpao mother tree (Camellia sinensis) remains a mystery to this day. In this study, for the first time, the differences between the Dahongpao mother tree (MD) and Dahongpao cuttings (PD), in terms of odor characteristics and taste characteristics were analyzed by metabomics. The results showed that MD had stronger floral, fruity, green, and woody odor characteristics than PD, and that the contributions were mainly from dihydromyrcenol, methyl salicylate, 2-isobutylpyrazine, 1,6-dihydrocarveol, gamma-terpineol, and linalyl acetate. Further, fresh and brisk taste and mellowness taste characteristics of MD were significantly higher than PD, with contributions mainly from amino acids and derivatives and organic acids. Secondly, bitterness taste characteristics of PD were significantly higher than MD, with contributions from phenolic acids, flavones, and flavonols. This study preliminarily unraveled the legend of the superior quality of the Dahongpao mother tree, and also provided an important reference for the breeding of tea-tree cuttings.

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Section: Screening For Characteristic Metabolites and Their Taste Cha...mentioning

confidence: 99%

Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)

Ye,

Zhang,

et al. 2024

Foods

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The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea

Li,

Tian,

Zhu

et al. 2024

Current Research in Food Science

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Fluorescent enhanced endogenous carbon dots derived from green tea residue for multiplex detection of heavy metal ions in food

Zhang,

Cai,

Liu

et al. 2024

Front. Sustain. Food Syst.

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IntroductionThe presence of excessive heavy metal content in food poses potential risks to human health.MethodsThis paper presents the fabrication of a novel type of Carbon Dots (CDs) using green tea residue as a carbon source, which can be applied for simultaneous detection of Hg2+, Pb2+, Fe3+, and Cu22+ through particle swarm optimization (PSO) based optimized variable-weighted least-squares support vector machine (VWLS-SVM) model and the partial least squares discriminant analysis (PLSDA) method.Results and DiscussionThe utilization of PSO-VWLS-SVM model discovered and verified two fluorescence enhancement markers of CDs, namely isoquercitrin and 5-methyl furfural in green tea residues. By employing PLSDA, simultaneous qualitative and quantitative determination of these four metal ions was achieved. These CDs are capable of detecting four types of metal ions at low concentrations even when there are high concentrations of other metal ions and amino acids. More importantly, the CDs were successfully applied for the detection of Hg2+, Pb2+, Fe3+, and Cu2+ in real food samples. The recovery rates of four metal ions spiked into five different matrices were found to be the range of 99.1–101.3%, while both intra-day and inter-day relative standard deviations remained below 0.5% for all samples. This study on chemometrics-assisted exploration into formation mechanisms of endogenous CDs provides theoretical guidance for enhancing their fluorescence properties and expanding their application in heavy metal detection in food.

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A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties

Cited by 3 publications

References 45 publications

Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)

Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)

The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea

Fluorescent enhanced endogenous carbon dots derived from green tea residue for multiplex detection of heavy metal ions in food

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