Flavor Characteristics of Ganpu Tea Formed During the Sun-Drying Processing and Its Antidepressant-Like Effects

Abstract

Ganpu tea is a novel type of tea beverage with unique and pleasant flavor that encases Pu-erh tea leaves within an intact mandarin peel. However, to date, no holistic and detail studies on its chemical composition and biological activities have been reported yet. In the present study, by applying UPLC-Q-TOF and UPLC-MS technology, we systematically identified and analyzed 104 water-soluble compounds of Ganpu tea and their variation trend during the sun-drying processing. The results showed that the generation of pigments and gallic acid coincided with a dramatic decrease in catechin content, and a significant increase in alkaloid and flavonoid contents. The conversion of these compounds can contribute to the improvement of sensory attributes of Ganpu tea and maybe indispensable to its unique flavor. Moreover, the mice given orally with high dose of Ganpu tea (0.4 g/kg) showed a significantly reduced immobility duration as compared to that of the negative control group (p < 0.01) both in the forced swimming test and tail suspension test. Together, these results indicate that the sun-drying processing was indispensable to the formation of the unique flavor for Ganpu tea. Multiple types of compounds of Ganpu tea may collectively provide the synergistic attributes to its antidepressant-like properties.

The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study

“…In recent years, high-throughput analytical strategies that coupled liquid chromatography combined with mass spectrometry (LC-MS) (6) and proton nuclear magnetic resonance (1H-NMR) (7) with metabolomics and other multivariate statistical methods (8) are intensively applied for the studies concerning the chemical composition of C. reticulata "Chachi" and pu-erh tea. Sui Xiao et al (9) identified and analyzed 104 water-soluble components of Ganpu tea and their variation trend during sun-drying processing based on ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS) technology. Q Exactive-Orbitrap-MS/MS (QE Orbitrap-MS/MS) combines high-performance quadrupole precursor selection with high-resolution, accurate mass Orbitrap detection to deliver high performance and tremendous versatility.…”

Metabolites profiling reveals the dynamic changes of non-volatiles in Pu-erh during Ganpu tea processing

“…The flavor of Ganpu tea is mainly dependent on several factors, such as citrus cultivars, Pu-erh tea resources, and processing technologies. Currently, in the tea market, there are different kinds of Ganpu tea which are made by different citrus cultivars with different maturity (mature, near mature and immature) and various kinds of tea materials (dark tea “Tianjian”, Pu-erh raw tea and ripened Pu-erh tea) ( Qi et al, 2020 , Xu et al, 2021 , Xiao et al, 2021 ). In terms of raw materials, Pu-erh tea and Citrus reticulate Chachi pericarp are commonly used to produce Ganpu tea.…”

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

“…Nowadays, thousands of enterprises have been involved in the production of citrus tea which was tailored to satisfy consumers' avor desires along with the emergence of food-pairing hypothesis (Spence 2020). Specially, the Citrus Pu-erh tea which was made by peel produced between August and September in Xinhui District of Guangdong, China, and the ripened Pu-erh tea produced in Yunnan, China so-called "Xiao Qing Gan" is the most popular, and is familiar with most consumers (Xiao et al 2021;Yu et al 2018). However, few systematic studies have been conducted on its avor.…”

“…The mellow taste and hedonistic aroma of Citrus Pu-erh tea were generated during stu ng fermented tea to citrus pericarps and then redrying them together (Xu et al 2021; Wang et al 2021). During the sun-drying and fermentation process, numerous enzymes and compounds were catalyzed to transform in the citrus peels, producing speci c compounds with a fruity aroma (Xiao et al 2021). For example, avonoid glycosides such as hesperidin and phenolic acids were usually considered to be the critical avor contributors (Xu et al 2021; Zheng et al 2022).…”