Dynamic changes and mechanisms of organic acids during black tea manufacturing process

Yu, Fei; Chen, Cong; Chen, Shuna; Wang, Kaixi; Huang, Hai; Wu, Yuanyuan; He, Ping; Tu, Youying

doi:10.1016/j.foodcont.2021.108535

Cited by 31 publications

(23 citation statements)

References 49 publications

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“…The relative content of flavonol O-glycosides increased overall as the withering degrees increased, such as rutin, quercetin-3-O-galactoside and myricetin 3-O-glucoside. There was a fluctuating increase in flavonol O-glycosides, and a similar situation was observed in Yue's study (45). However, flavone C-glycosides were dominantly decreased, such as vitexin and isovitexin, as demonstrated in Figure 5 and Supplementary Figure S4.…”

Section: Flavonol and Flavone/flavonol Glycosidessupporting

confidence: 78%

“…Organic acids in tea are important intermediate metabolites in its tricarboxylic acid cycle and shikimic acid pathway, which plays an important role in the acidity and the fruitiness of green tea ( 16 , 46 ). The contents of malic acid, succinic acid and citric acid were significantly different in five withering treatments, decreased for 49.7, 42.9 and 20.5%, respectively, in W5 compared to W1 ( Figure 5 ).…”

Section: Resultsmentioning

confidence: 99%

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Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

Shan

Chen

et al. 2023

Front. Nutr.

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Withering is an important processing stage in green tea, which contributes to the tea flavor quality. The aim of this work was to comprehensively investigate the changes of chemical features and flavor attributes in Longjing green teas produced with five different withering degrees (moisture content of 75.05, 72.53, 70.07, 68.00, and 64.78%, w.b.). Combined with human sensory evaluation, electronic tongue and chromatic differences analysis, an assessment of the relationship between the withering degree and the sensory quality of Longjing tea was obtained. By using a non-targeted metabolomics approach, 69 significantly differential metabolites were screened. As the withering degree increased, most free amino acids and catechin dimers were increased, largely attributed to the hydrolysis of proteins and catechin oxidative polymerization, respectively. The contents of organic acids as well as phenolic acids and derivatives were reduced. Interestingly, flavone C-glycosides decreased overall while flavonol O-glycosides increased. The correlation analysis revealed that metabolites such as theasinensin F, theasinensin B, theaflavin, theaflavin-3,3′-gallate, theaflavin-3′-gallate, malic acid, succinic acid, quinic acid, theanine glucoside and galloylglucose had a greater influence on the taste and color of tea infusion (|r| > 0.6, p < 0.05). Overall, an appropriate withering degree at a moisture content of around 70% is more favorable to enhance the Longjing tea quality. These results may enhance the understanding of green tea flavor chemistry associated with withering and provide a theoretical basis for green tea processing.

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Section: Flavonol and Flavone/flavonol Glycosidessupporting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

Shan

Chen

et al. 2023

Front. Nutr.

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“…Organic acids are an essential group of compounds in teas that contribute to the sourness and mild astringence, as well as the health-promoting properties, of tea, as shown in numerous studies [ 41 , 42 ]. As shown in Figure 5 D, we found that most organic acids, including L-citramalic acid, malonic acid, and 2-methylsuccinic acid, displayed significant increases, except for 6-aminocaproic acid, 2-aminoisobutyric acid, and aminomalonic acid.…”

Section: Resultsmentioning

confidence: 99%

Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

Gui

Gao

Zheng

et al. 2023

Foods

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Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-volatile metabolites during steamed green tea processing. A total of 735 non-volatile compounds were identified, covering 14 subclasses. Of these, 256 compounds showed significant changes in at least one processing step. Most amino acids, main catechins, caffeine, and main sugars were excluded from the analysis. The most significant alterations were observed during steaming, followed by shaping and drying. Steaming resulted in significant increases in the levels of most amino acids and their peptides, most phenolic acids, most organic acids, and most nucleotides and their derivates, as well as some flavonoids. Steaming also resulted in significant decreases in the levels of most lipids and some flavonoids. Shaping and drying caused significant increases in the levels of some flavonoids, phenolic acids, and lipids, and significant decreases in the levels of some amino acids and their peptides, some flavonoids, and some other compounds. Our study provides a comprehensive characterization of the dynamic alterations in non-volatile metabolites during steamed green tea manufacturing.

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“…Organic acids are important intermediate metabolites in the tricarboxylic acid cycle and shikimic acid pathway and play an important role in the flavor of tea [ 41 ]. The content of organic acids is the highest in black tea, followed by Oolong tea [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

“…At present, there are few studies on organic acids in Oolong tea. In the process of black tea processing, it was found that the effect of withering and rolling on organic acid accumulation was more important than fermentation [ 41 ]. The process of withering and rolling is also used in the processing of Oolong tea, and the roasting process can increase the content of gallic acid [ 42 ].…”

Section: Resultsmentioning

confidence: 99%

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Wang

Gan

Sun

et al. 2022

Foods

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The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds were analyzed by a combination of widely targeted metabolomics, chemometrics, and quantitative taste evaluation. A total of 801 nonvolatile compounds were detected, which could be divided into 16 categories. We found that the difference in these compounds’ content among Oolong teas from three producing areas in China was the largest. There were 370 differential compounds related to the producing areas of Oolong tea, which were mainly distributed in 67 Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways. In total, 81 differential nonvolatile compounds made important contributions to the taste differences in Oolong tea from different producing areas, among which the number of flavonoids was the largest. Finally, the characteristic compounds of Oolong tea in six producing areas were screened. This study comprehensively identifies the nonvolatile compounds of Oolong tea in different producing areas for the first time, which provides a basis for the analysis of flavor characteristics, quality directional control, and the identification and protection of geographical landmark agricultural products of Oolong tea from different producing areas.

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Dynamic changes and mechanisms of organic acids during black tea manufacturing process

Cited by 31 publications

References 49 publications

Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

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