Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis

Li, Yuchuan; He, Chang; Yu, Xiao Fang; Zhou, Ji‐Xun; Wei, Ran; Chen, Yuqiong; Ni, Dejiang

doi:10.1016/j.lwt.2021.111620

Cited by 44 publications

(39 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nowadays, there has been a lot of studies on different withering methods (Huang, 2005;Chen, et al, 2016;Li, et al, 2021) and withering environmental parameters optimisation (Hua, et al, 2013;Wang, et al, 2019aWang, et al, , 2019b. Regarding the degree of withering, existing research found that Taishun black tea produced by appropriate withering (AW) (61-63%) exhibited the best sensory quality, the consumption of catechins and the formation of TFs in it are appropriate (Wang, et al, 2017a(Wang, et al, , 2017b.…”

Section: Introductionmentioning

confidence: 99%

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Wang

WANG

Yuan

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Withering degrees (mild, appropriate and severe) have an important effect on the quality of Dianhong Congou black tea. In this study, appropriate withering (AW) promoted the conversion of catechins, yielding theaflavins (TFs) and thearubigins (TRs). This withering degree also resulted in the degradation of flavonoid glycosides, and the formation and conversion of soluble sugars and high-boiling volatile compounds. The objective colour attributes were significantly higher under AW conditions, in addition to the best sensory qualities, including umami and sweetness flavours. Moreover, nine key non-volatile compounds (TRs, theabrownins (TBs), fructose, etc.) and seven key volatile components (benzaldehyde, transb-Ionone, methyl salicylate, etc.) were determined. This research provides theoretical support for in-depth exploration of the formation mechanism of Dianhong Congou black tea.Keywords Dianhong Congou black tea, multivariate statistical analysis, objective evaluation, volatile and non-volatile compounds, withering degree. Highlights• Withering degree significantly affects the quality of Yunnan Congou black tea. • Evaluation conducted using sensory, objective attribute and multivariate analyses. • We detected 36 non-volatile and 137 volatile compounds among tea samples. • Appropriate withering results in the highest quality of Yunnan Congou black tea. • We screened out 9 non-volatile and 7 volatile key differential compounds.

show abstract

Section: Introductionmentioning

confidence: 99%

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Wang

WANG

Yuan

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The substances that determine the quality of a tea mainly include tea polyphenol, amino acid, soluble sugar, and aqueous extract ( Li et al, 2021 ). Table 3 shows the contents of main biochemical components in the five different varieties of green tea.…”

Section: Resultsmentioning

confidence: 99%

“…Aqueous extract was characterized according to the National Standard of China (GB/T 8305–2013) ( Qu, Zhu, Ai, Ai, Qiu, & Ni, 2019 ). Tea polyphenol content was measured by using the colorimetric method; amino acid content was quantified using the GB/T8314-2013 method; soluble sugar content was measured by the anthrone-sulfuric acid colorimetric method ( Li et al, 2021 ). Caffeine was analyzed by HPLC ( Qu, Zhu, Ai, Ai, Qiu, & Ni, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

“…The quality of tea is closely related to the variety of tea trees ( Wang, Cao, Yuan & Guo, 2021 ). Studies have shown that the strong taste and red color of black tea are usually related to the formation of a large amount of theaflavins during the processing of large tea leaves from Yunnan Daye variety ( Li et al, 2021 ).The aroma quality of oolong tea is related to the release of aroma glycosides in the leaves of Tieguanyin variety during the shaking process ( Hu et al, 2018 ). The quality of green tea is also affected by the variety of tea trees.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

Wei

et al. 2022

Food Chemistry: X

Self Cite

View full text Add to dashboard Cite

“…Typically, light quality and intensity are crucial parameters that determine the effects of solar-withering on the tea quality. Prior studies have largely focused on the mechanism underlying the effects of light quality on the tea flavor [26,27]. Hitherto, few researchers have hammered at the impacts of different shading rates on the metabolism of tea flavor compounds and formation of tea flavor during solar-withering stage.…”

Section: Introductionmentioning

confidence: 99%

RNA Methylome Reveals the m⁶A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering

Zhu

Zhang

Zhou

et al. 2022

Preprint

View full text Add to dashboard Cite

Epitranscriptomic mark N6-methyladenosine (m6A) is the most predominant internal modification in RNAs, which plays pivotal roles in response to diverse stresses. Multiple environmental stresses caused by withering process can greatly influence the accumulation of specialized metabolites and the formation of tea flavor. However, little is known about the effects of m6A-mediated regulatory mechanism on flavor-related metabolisms in tea leaves. Here, we explored m6A-mediated regulatory mechanism and its impacts on flavonoid and terpenoid metabolisms under solar-withering using integrated RNA methylome and transcriptome. Dynamic changes in global m6A levels of tea leaves are mainly controlled by two m6A erasers (CsALKBH4A and CsALKBH4B) under solar-withering. Differentially methylated peak (DMP)-associated genes under different shading rates of solar-withering were identified and found to be enriched in terpenoid biosynthesis and spliceosome pathways. Further analyses indicated that CsALKBH4-driven RNA demethylation can not only directly affect the accumulation of volatile terpenoids by mediating the stability and abundance of terpenoid biosynthesis-related genes, but also indirectly influence the contents of flavonoids, catechins, and theaflavins via triggering the alternative splicing (AS)-mediated regulation. Our findings underscored a novel layer of epitranscriptomic gene regulation in tea flavor-related metabolic pathways and established a compelling link between m6A-mediated regulatory mechanism and the formation of high-quality flavor in tea leaves under solar-withering.

show abstract

Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis

Cited by 44 publications

References 33 publications

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

RNA Methylome Reveals the m⁶A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering

Contact Info

Product

Resources

About

Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis

Cited by 44 publications

References 33 publications

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Novel insights into the effect of withering degree on Dianhong Congou black tea quality

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea

RNA Methylome Reveals the m6A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering

Contact Info

Product

Resources

About

RNA Methylome Reveals the m⁶A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering