Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics

Zou, Lijuan; Shen, Shanshan; Wei, Yuming; Jia, Huiyan; Li, Tiehan; Yin, Xuchao; Lu, Chengye; Cui, Qingqing; He, Fazhi; Deng, Wei‐Wei; Ning, Jingming

doi:10.1016/j.foodres.2022.112088

Cited by 16 publications

(6 citation statements)

References 31 publications

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“…Flavonoids in plants have many effects, indicating that the high content of secondary metabolites of flavonoids in petals are valuable [ 35 ]. The sensory flavor, depending on the metabolites, is one of the key factors to evaluate if it is suitable as a food [ 36 ]. Flavonoids, alkaloids, and other flavoring components are influential for flavor in tea drinks, and different compositions of them could bring different flavor characteristics [ 37 ].…”

Section: Discussionmentioning

confidence: 99%

Metabolite Profiling of External and Internal Petals in Three Different Colors of Tea Flowers (Camellia sinensis) Using Widely Targeted Metabolomics

Zhang

Zhou

et al. 2023

Metabolites

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The flower is the reproductive organ of the tea plant, while it is also processed into different kinds of products and thus of great significance to be utilized. In this study, the non-volatile secondary metabolites in the internal and external petals of white, white and pink, and pink tea flowers were studied using a widely targeted metabolomics method with ultra-high liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). A total of 429 metabolites were identified, including 195 flavonoids, 121 phenolic acids, 40 alkaloids, 29 lignans and coumarins, 19 tannins, 17 terpenoids, and 8 other metabolites. The metabolites in the internal and external petals of different colored flowers showed great changes in flavonoids. Most flavonoids and all tannins in the internal petals were higher compared with the external petals. Some phenolic acids were more accumulated in the external petals, while others showed opposite trends. The pink tea flower contained more flavonoids, alkaloids, lignans, coumarins, terpenoids, and tannins compared with white tea flowers. In addition, cyanidin-3-O-glucoside was more accumulated in the external petals of the pink flower, indicating that anthocyanin may be the main reason for the color difference between the pink and white tea flower. The enriched metabolic pathways of different colored flowers were involved in flavonoid biosynthesis, glycine, serine and threonine metabolism, glycerophospholipid metabolism, and phenylpropanoid biosynthesis. The findings of this study broaden the current understanding of non-volatile compound changes in tea plants. It is also helpful to lay a theoretical foundation for integrated applications of tea flowers.

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Section: Discussionmentioning

confidence: 99%

Metabolite Profiling of External and Internal Petals in Three Different Colors of Tea Flowers (Camellia sinensis) Using Widely Targeted Metabolomics

Zhang

Zhou

et al. 2023

Metabolites

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“…Leucopelargonidin belongs to anthocyanidin, compared with leucoanthocyanidin and leucodelphinidin, it often as a minor component was established and contribute both bitterness and astringency (Dadic 1971; Ramírez-Martínez and Duh et al 2020). Some amino acids, such as Tryptophan, Tyrosine, homomethionine were increased after withering, which contributed to the umami and sweet, mellow taste of tea (Kohl et al 2013;Zou et al 2022). Most avan-3-ols (mainly EGCG, ECG, GC, and other catechins) were found to be strongly correlated with the bitter and puckering astringent tastes, different from the mouth-drying or velvety-like astringent taste of avanols glycosides.…”

Section: Relationship Between Key Aroma-active Compounds and Sensory ...mentioning

confidence: 99%

An overall study on flavor characterization of Citrus Puerh tea based on GC-MS-O and untargeted metabolomics

Sun,

Cai,

Feng

et al. 2023

Preprint

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Chinese Citrus Pu-erh tea is recognized for its unique flavor, which is composed of key aroma-active compounds and affected by taste-impact metabolites. In this study, the whole citrus Pu-erh tea (CP), its out-layer fruit (OF) container and inside tea (IT) powder, were analyzed by solvent-assisted flavor evaporation (SAFE) coupled with GC-MS-O and UHPLC-MS/MS. As the result, 47 important volatiles were identified, including 27 (IT), 30 (OF) and 27 (CP) volatiles that were screened out based on their OAV (odor activity value) and ACI (aroma character impact value), and further validated by aroma omission/recombination experiment. Combined with the sensory evaluation and PLSR model, the aroma profile of CP was characterized with the following ten flavor attributes: sweet (vanillin); floral (β-ionone); fruity (methyl anthranilate, methyl methanthranilate, citronellal); roasted (thymol); musty (p-cymene), woody (perillaldehyde); herbal (linalool, α-terpineol); phenolic (2,4-di-tert-butylphenol, p-cresol); minty (dihydrocarvone); and fatty (octanoic acid) volatiles. As for the non-volatile taste-impact chemicals, the most prominent metabolites were identified as flavonoids that mainly contributed to the taste of bitter (catechin, epicatechin, gallocatechin), astringency (leucopelargonidin) and sweet (neohesperidin). This novel finding has provided an insight and better understanding of the flavor profile of Citrus Pu-erh tea and some guidance for flavor pairing and taste improvement.

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“…Tea (Camellia sinensis), originating in China, is one of the most popular beverages globally [1]. It is widely known for its distinctive flavor and recognized efficacy [2,3]. Moreover, its biological activities are thought to be mainly related to L-theanine, caffeine, flavan-3-ol, and polysaccharides [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems

Wang,

He,

Cui

et al. 2024

Foods

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Tea stems are a type of tea by-product, and a considerable amount of them is discarded during picking, with their value often being overlooked. To enhance the utilization of tea stems, we investigated the effects of different expansion temperatures on the non-volatile compounds of tea stems. The results showed that the contents of EC, EGC, EGCG, tea polyphenols, and amino acids all decreased with the expansion temperature, while the contents of GA and C increased. The best effect was observed at 220 °C for 20 s. Additionally, as the temperature increased, the umami and aftertaste of astringency values of tea stems decreased, and the value of bitterness increased. Meanwhile, the value of sweetness decreased first and then increased. EGC was identified as the key differential compound of tea stems at different temperatures. In this investigation, determining the optimum expansion temperature was deemed advantageous for enhancing the flavor quality of tea stems, consequently elevating the utilization efficacy of tea stems and tea by-products.

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Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics

Cited by 16 publications

References 31 publications

Metabolite Profiling of External and Internal Petals in Three Different Colors of Tea Flowers (Camellia sinensis) Using Widely Targeted Metabolomics

Metabolite Profiling of External and Internal Petals in Three Different Colors of Tea Flowers (Camellia sinensis) Using Widely Targeted Metabolomics

An overall study on flavor characterization of Citrus Puerh tea based on GC-MS-O and untargeted metabolomics

Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems

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