Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

Qin, Li; Jin, Youlan; Jiang, Ronggang; Xu, Yong-Quan; Yi-yang, Zhang; Luo, Yu; Huang, Jianan; Wang, Kunbo; Z, Liu

doi:10.1016/j.foodchem.2020.128576

Cited by 73 publications

(40 citation statements)

References 34 publications

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“…Furthermore, the contents of total polyphenols, amino acids, flavonoids, and soluble sugars were continuously decreased along with processing. These results are consistent with most of the similar reports for Chinese dark teas, such as Pu-erh tea and Fuzhuan tea [25][26][27]. Gallic acid was gradually accumulated during the QZT processing.…”

Section: Contents Of Main Compounds In Qzt Samplessupporting

confidence: 92%

“…The contents of the main compounds in the QZT samples from different processing steps are presented in Table 1. The aqueous extract is an important factor in evaluating the quality of tea samples [25]. With the processing of QZT, the content of aqueous extracts (%) did not show significant changes, but it was statistically declined.…”

Section: Contents Of Main Compounds In Qzt Samplesmentioning

confidence: 99%

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Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea

et al. 2021

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Qingzhuan tea (QZT) is a typical Chinese dark tea that has a long-time manufacturing process. In the present study, liquid chromatography coupled with tandem mass spectrometry was used to study the chemical changes of tea samples during QZT processing. Untargeted metabolomics analysis revealed that the pile-fermentation and turnover (post-fermentation, FT) was the crucial stage in transforming the main compounds of QZT, whose contents of flavan-3-ols and flavonoids glycosides were decreased significantly. The bioactivities, including the antioxidant capacities and inhibitory effects on α-amylase and α-glucosidase, were also reduced after the FT process. It was suggested that although the QZT sensory properties improved following pile-fermentation and aging, the bioactivities remained restrained. Correlation analysis indicated that the main galloylated catechins and flavonoid glycosides were highly related to their antioxidant capacity and inhibitory effects on α-amylase and α-glucosidase.

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Section: Contents Of Main Compounds In Qzt Samplessupporting

confidence: 92%

Section: Contents Of Main Compounds In Qzt Samplesmentioning

confidence: 99%

Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea

et al. 2021

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“…The metabolomics strategy can unbiasedly characterize or quantify as many of the compounds present in a biological sample as possible [ 12 ], and allow us gain an insight into the biochemical changes that occur with time and processing [ 13 ]. A metabolomics approach has been applied to the investigation of biochemical composition changes during the microbial fermentation processes [ 14 ], and characterized the dynamic changes in metabolite profile and taste characteristics of FBT [ 15 ]. The multivariate correlation analysis of metabolomics data in FBT research shows that the metabolomics approach is a powerful tool to elucidate biochemical changes occurring during the manufacturing processes.…”

Section: Introductionmentioning

confidence: 99%

Dynamic Evolution and Correlation between Metabolites and Microorganisms during Manufacturing Process and Storage of Fu Brick Tea

Zong

et al. 2021

Metabolites

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Fu brick tea (FBT) is one of the major brands of dark tea. Microbial fermentation is considered the key step in the development of the special characteristics of FBT. The systemic corelationship of the microbiome and metabolomics during manufacture of Fu brick tea is not fully understood. In this study, we comprehensively explored the microbiome and metabolite dynamic evolution during the FBT manufacturing processes, and revealed decisive factors for the quality and safety of FBT based on the grouped methods of metabolomics combined with biochemical measurements, microbiome sequencing combined with quantitative polymerase chain reaction (PCR), and multiplex analysis. Both the microbiome and quantitative PCR showed that fungi displayed concentrated distribution characteristics in the primary dark tea samples, while bacterial richness increased during the flowering processes and ripening period. All microorganism species, as well as dominant fungi and bacteria, were identified in the distinct processes periods. A total of 178 metabolites were identified, and 34 of them were characterized as critical metabolites responsible for metabolic changes caused by the corresponding processes. Metabolic analysis showed that most metabolites were decreased during the FBT manufacturing processes, with the exception of gallic acid. Multivariate analysis verified that the critical metabolites were correlated with specific dominant microbial species. All the top fungal species except unclassified_g_ Aspergillus showed positive correlations with six critical metabolites (L-The, epigallocatechin (EGC), Gln, tea polyphenol (TP), tea polysaccharides (TPs) and caffeine). Five of the top bacteria species (Cronobacter, Klebsiella, Pantoea, Pluralibacter, and unclassified_ f_Entero-bacteriaceae) showed positive correlations with epigallocatechins and tea polyphenols, while the other 11 top bacterial species correlated negatively with all the critical metabolites. The content of amino acids, tea polyphenols, tea polysaccharides, and flavonoids was reduced during microbial fermentation. In conclusion, our results reveal that microbial composition is the critical factor in changing the metabolic profile of FBT. This discovery provides a theoretical basis for improving the quality of FBT and enhancing its safety.

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“…Compared with LT, the sweet score of HS was 2.61, which was significantly higher than that of LS (1.67), while there was no significant difference in other fresh, bitterness, puckery and acid. The soluble sugar in tea is the main contributor to the sweet of tea 14 , while the large temperature difference between day and night in high mountain is conducive to the accumulation of soluble sugar in tea, which may be the main reason for the sweet of HS higher than LS. Compared with LG, except the acid, there were significant differences in fresh, bitterness, puckery and sweet.…”

Section: Sensory Characteristics Of Htmentioning

confidence: 99%

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

Wang

Nie

et al. 2021

Preprint

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High mountain tea(HT)is an important resource for high quality tea because of its superior ecological environment and rich contents. In this study, we used sensory evaluation, gas chromatography–mass spectrometry(GC-MS), liquid chromatography-mass spectrometry(LC-MS), flavor activity value and risk factors to characterize the flavor (aroma and taste) and safety (heavy metals and pesticide residues) characteristics of HT, and then combined with the production process and environmental conditions to explore the reasons for its quality formation. The results showed that, the aroma sensory characteristics of HT were tender and green, accompanied by sweet and slight chestnut. 8 aroma compounds were identified as the important contributing substances to aroma characteristics and the high ratio of " green substances " and "chestnut substances " was the main reason for its unique aroma characteristics. The taste sensory characteristics of HT were high in freshness and sweetness, low in bitterness and astringency. High content of soluble sugar, non ester catechins, sweet free amino acids and low content of caffeine and tea polyphenols are the main reasons for its taste characteristics. Low temperature stress is the most fundamental reason for the formation of flavor characteristics of HT. In addition, the pollution risks of HT of 5 heavy metals and 50 pesticide residues are all less than 1. The complex ecosystem and low level of chemical control are the main reasons for the high safety quality of HT. All in all, these findings enable us to have a more comprehensive understanding of the quality characteristics and formation reasons of HT.

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Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

Cited by 73 publications

References 34 publications

Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea

Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea

Dynamic Evolution and Correlation between Metabolites and Microorganisms during Manufacturing Process and Storage of Fu Brick Tea

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

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