Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age

Cheng, Lizeng; Wang, Yuanfeng; Zhang, Jiarong; Zhu, Jiangxiong; Liu, Pinhe; Xu, Lurong; Wei, Kang; Zhou, Hui; Peng, Liming; Zhang, Jie; Wei, Xinlin; Z, Liu

doi:10.1016/j.foodchem.2021.129953

Cited by 47 publications

(18 citation statements)

References 32 publications

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“…The results clearly showed that the components of Laoxianghuang were clustered into three groups according to the fermentation years: 3–5 years, 8–10 years, and 15–20 years. This phenomenon is similar to the fermentation of grape wine ( 37 ), the aging of tea ( 38 ), and the storage of tangerine peel ( 39 ), where samples of the same fermentation or storage age shared some similarity and had the potential for clustering homogeneity. As with unfermented raw fruits ( 30 ) and other citrus ( 40 ), the VIP scores of PLS-DA were >1 for terpenes such as γ-terpinene, cymene, limonene, and terpinolene, which may be the signature characteristic compounds of such fruits.…”

Section: Discussionmentioning

confidence: 72%

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

et al. 2022

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Laoxianghuang, fermented from Citrus medica L. var. Sarcodactylis Swingle of the Rutaceae family, is a medicinal food. The volatiles of Laoxianghuang fermented in different years were obtained by solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME-GC–MS). Meanwhile, the evolution of its component-flavor function during the fermentation process was explored in depth by combining chemometrics and performance analyses. To extract the volatile compounds from Laoxianghuang, the fiber coating, extraction time, and desorption temperature were optimized in terms of the number and area of peaks. A polydimethylsiloxane/divinylbenzene (PDMS/DVB) with a thickness of 65 μm fiber, extraction time of 30 min, and desorption temperature of 200 °C were shown to be the optimal conditions. There were 42, 44, 52, 53, 53, and 52 volatiles identified in the 3rd, 5th, 8th, 10th, 15th, and 20th years of fermentation of Laoxianghuang, respectively. The relative contents were 97.87%, 98.50%, 98.77%, 98.85%, 99.08%, and 98.36%, respectively. Terpenes (mainly limonene, γ-terpinene and cymene) displayed the highest relative content and were positively correlated with the year of fermentation, followed by alcohols (mainly α-terpineol, β-terpinenol, and γ-terpineol), ketones (mainly cyclohexanone, D(+)-carvone and β-ionone), aldehydes (2-furaldehyde, 5-methylfurfural, and 1-nonanal), phenols (thymol, chlorothymol, and eugenol), esters (bornyl formate, citronellyl acetate, and neryl acetate), and ethers (n-octyl ether and anethole). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed a closer relationship between the composition of Laoxianghuang with similar fermentation years of the same gradient (3rd-5th, 8th-10th, and 15th-20th). Partial least squares discriminant analysis (PLS-DA) VIP scores and PCA-biplot showed that α-terpineol, γ-terpinene, cymene, and limonene were the differential candidate biomarkers. Flavor analysis revealed that Laoxianghuang exhibited wood odor from the 3rd to the 10th year of fermentation, while herb odor appeared in the 15th and the 20th year. This study analyzed the changing pattern of the flavor and function of Laoxianghuang through the evolution of the composition, which provided a theoretical basis for further research on subsequent fermentation.

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Section: Discussionmentioning

confidence: 72%

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

et al. 2022

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“…Depending on the method or temperatures used, drying can also impart flavor to the tea product (Teshome, 2019). Lastly, the flavor of all dark teas, such as Pu-erh, benefit from aging over periods of months or years, while certain white and oolong teas can see improvements as well (Qi et al, 2018;Cheng et al, 2021;Hong et al, 2021;Zhang Q. et al, 2021). Dark teas continue to undergo fermentation, but distinguish themselves in that the postprocessing fermentation occurs both endogenously and exogenously via microbes such as Aspergillus luchuensis (Hong et al, 2013).…”

Section: Tea Production Genetics and Chemistry Productionmentioning

confidence: 99%

United States tea: A synopsis of ongoing tea research and solutions to United States tea production issues

D’Auria

Cohen²,

Leung³

et al. 2022

Front. Plant Sci.

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Tea is a steeped beverage made from the leaves of Camellia sinensis. Globally, this healthy, caffeine-containing drink is one of the most widely consumed beverages. At least 50 countries produce tea and most of the production information and tea research is derived from international sources. Here, we discuss information related to tea production, genetics, and chemistry as well as production issues that affect or are likely to affect emerging tea production and research in the United States. With this review, we relay current knowledge on tea production, threats to tea production, and solutions to production problems to inform this emerging market in the United States.

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“…Until now, tea flavoalkaloids include ethylpyrrolidinonyl theasinensin A, C-8 N -ethyl-2-pyrrolidinone-substituted nonesterized catechins, and C-6 or/and C-8 N -ethyl-2-pyrrolidinone-substituted ester-catechins. − It is speculated that these flavoalkaloids are derived from the interaction between main catechins and theanine-decomposed products. Furthermore, these interactions may be caused by microbial transformation, , biosynthesis, and chemical reactions under high temperature during tea processing. , …”

Section: Introductionmentioning

confidence: 99%

α-Glucosidase Inhibitory Activities and the Interaction Mechanism of Novel Spiro-Flavoalkaloids from YingDe Green Tea

Hou

Chen

et al. 2021

J. Agric. Food Chem.

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Flavoalkaloids are a unique class of compounds in tea, most of which have an N-ethyl-2-pyrrolidinone moiety substituted at the A ring of a catechin skeleton. 1-Ethyl-5-hydroxy-pyrrolidone, a decomposed product of theanine, was supposed to be the key intermediate to form tea flavoalkaloids. However, we have also detected another possible theanine intermediate, 1-ethyl-5oxopyrrolidine-2-carboxylic acid, and speculated if there are related conjugated catechins. Herein, four novel spiro-flavoalkaloids with a spiro-γ-lactone structural moiety were isolated from Yingde green tea (Camellia sinensis var. assamica) in our continuing exploration of new chemical constituents from tea. The structures of the new compounds, spiro-flavoalkaloids A-D (1−4), were further elucidated by extensive nuclear magnetic resonance (NMR) spectroscopy together with the calculated 13 C NMR, IR, UV−vis, highresolution mass, optical rotation, experimental, and calculated circular dichroism spectra. We also provided an alternative pathway to produce these novel spiro-flavoalkaloids. Additionally, their α-glucosidase inhibitory activities were determined with IC 50 values of 3.34 (1), 5.47 (2), 22.50 (3), and 15.38 (4) μM. Docking results revealed that compounds 1 and 2 mainly interacted with residues ASP-215, ARG-442, ASP-352, GLU-411, HIS-280, ARG-315, and ASN-415 of α-glucosidase through hydrogen bonds. The fluorescence intensity of α-glucosidase could be quenched by compounds 1 and 2 in a static style.

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Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age

Cited by 47 publications

References 32 publications

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang

United States tea: A synopsis of ongoing tea research and solutions to United States tea production issues

α-Glucosidase Inhibitory Activities and the Interaction Mechanism of Novel Spiro-Flavoalkaloids from YingDe Green Tea

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