Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

Yang, Chen; Hu, Zhengyan; Lü, Meiling; Li, Pengliang; Tan, Junfeng; Chen, Mei; Lv, Haipeng; Zhu, Yin; Zhang, Yue; Guo, Li; Peng, Qunhua; Dai, Weidong; Zhi, Lin

doi:10.1016/j.foodres.2018.01.069

Cited by 157 publications

(89 citation statements)

References 33 publications

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“…Inconsistent results have reported that free amino acids may not be important for the taste formation since the concentration of each amino acid was much lower than their recognized threshold concentration in Darjeeling black tea infusions (Scharbert & Hofmann, ) and white tea infusions (Yang et al, ). Herein, taste average scores were significantly positively correlated with the total contents of sweet or umami amino acids (Figure ), which may be due to the fact that we investigated the correlation between taste average scores and the total contents of sweet or umami amino acids, instead of analyzing the dose‐over‐threshold factor (Dot) of a single amino acid.…”

Section: Discussionmentioning

confidence: 99%

Distinct variation in taste quality of Congou black tea during a single spring season

Huang

Zhao

et al. 2020

Food Science & Nutrition

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The quality of Congou black tea fluctuates greatly with the changing seasons.However, variations in the taste quality of Congou black tea manufactured during a single spring season are far from clear. Here, we analyzed the taste quality of HuangJinCha (HJC) Congou black tea using sensory evaluation and found the taste quality of black tea manufactured in the early spring was better than that manufactured in the late spring. Principal component analysis (PCA) and cluster analysis for the data from the electronic tongue confirmed the variation and revealed that April 4 may be the critical time point at which variations in taste quality become apparent.The contents of tea polyphenols (TP), total catechins (TC), total flavones, (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and gallic acid (GA) showed increasing trends, whereas total amino acids (TAA) declined over time. Moreover, the variations in total amino acids (r = 0.846) and total flavones (r = -0.858) were highly significantly correlated with the average taste quality score (p < .01), suggesting these compounds were the primary factors responsible for the fluctuation in taste quality of Congou black tea processed during a single spring season. K E Y W O R D Sblack tea, electronic tongue, sensory evaluation, spring season, taste quality

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Section: Discussionmentioning

confidence: 99%

Distinct variation in taste quality of Congou black tea during a single spring season

Huang

Zhao

et al. 2020

Food Science & Nutrition

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“…Interestingly, the abundance of 103 SCMs increased significantly in YR, especially nucleotides and amino acids and their derivatives, and flavones. Nucleotides and their derivatives are crucial functional and nutritional molecules that human body can absorb from food [55,56], and some of them are positively correlated with the umami taste of tea [57]. Previous studies on albino tea metabolites have not focused on the changes in nucleotides and their derivatives.…”

Section: Discussionmentioning

confidence: 99%

Widely Targeted Metabolomic and Transcriptomic Analyses of a Novel Albino Tea Mutant of “Rougui”

Wang

Guo

Liu

et al. 2020

Forests

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Albino tea mutants with specific shoot colors (white or yellow) have received increasing attention from researchers due to their unique phenotypes, beneficial metabolites, and special flavor. In this study, novel natural yellow leaf mutants of the same genetic background of “Rougui” were obtained, and the transcriptome and metabolite profiles of the yellow leaf mutant (YR) and original green cultivar (GR) were investigated. A total of 130 significantly changed metabolites (SCMs) and 55 differentially expressed genes (DEGs) were identified in YR compared to GR. The leaf coloration of YR was primarily affected by pigment metabolism including of chlorophyll, carotenoids, and flavonoids, and the co-expression of three heat shock proteins (HSPs) and four heat shock transcription factors (HSFs) may also regulate leaf coloration by affecting chloroplast biogenesis. Of the 130 SCMs, 103 showed clearly increased abundance in YR, especially nucleotides and amino acids and their derivatives and flavonoids, suggesting that YR may be an ideal albino tea germplasm for planting and breeding. Our results may help to characterize the leaf coloration and metabolic mechanism of albino tea germplasm.

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“…Numerous studies have used metabolomics to screen for biomarker (Carrillo et al, 2016;Kennedy et al, 2017;Meale et al, 2017;Williams et al, 2015;Zang et al, 2014). This method has also been used to identify taste compounds in beef meat and to exploration unique biochemical molecules (Carrillo et al, 2016, Yang et al, 2018.…”

Section: Introductionmentioning

confidence: 99%

Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes

Jeong

Kim

et al. 2020

Food Sci Anim Resour

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Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

Cited by 157 publications

References 33 publications

Distinct variation in taste quality of Congou black tea during a single spring season

Distinct variation in taste quality of Congou black tea during a single spring season

Widely Targeted Metabolomic and Transcriptomic Analyses of a Novel Albino Tea Mutant of “Rougui”

Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes

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