Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas

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

doi:10.1016/j.lwt.2021.111875

Cited by 44 publications

(36 citation statements)

References 36 publications

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“…Interestingly, though the saltiness in FBT almost exhibited significant ( p < 0.05) or highly significant ( p < 0.01) positive correlations to all metabolites measured, the salty taste is mainly the result of the action of monovalent ions, such as potassium and sodium, and the corresponding negative ions, which are very low in content and are often masked by other tastes. Despite the lack of significant ( p > 0.05) difference between richness and the 15 metabolites in our result, tea polyphenols and tea polysaccharides in tea infusion mainly contributed to richness ( 17 ). In fact, the taste characteristics of different FBT samples are not only depended by main metabolites catechins, tea polyphenols and tea pigments investigated in this study, some of other metabolites such as amino acids, soluble proteins, peptides, fatty acids, polysaccharides, etc.…”

Section: Resultscontrasting

confidence: 87%

“…For instance, catechins, flavonols, and flavones and caffeine are key contributors to the bitterness and astringency of FBT infusion, which greatly influences tea quality ( 8 , 12 ). The taste profile was mainly detected by an E-tongue sensor system, which simulates human tongue and exhibits good reproducibility, high sensitivity, and low detection limits of tastes compared with the human sense of taste ( 17 ). As an emerging technique, E-tongue has been increasingly used to describe the taste characteristics of dry-cured pork, fruit juice, and tea infusion ( 18 , 19 ).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China

Chen

et al. 2022

Front. Nutr.

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In this study, the fungal community structure, metabolites, antioxidant ability, and taste characteristics of five Fu brick tea (FBT) from different regions of China were determined and compared. A total of 69 operational taxonomic units (OTUs) were identified and assigned into 5 phyla and 27 genera, with Eurotium as the predominant genus in all samples. Hunan (HN) sample had the strongest fungal diversity and richness, followed by Guangxi (GX) sample, and Zhejiang (ZJ) sample had the lowest. GX sample had higher amounts of gallic acid (GA), total catechins, gallocatechin (GC), and epicatechin gallate (ECG) as well as antioxidant activity than the other samples. The levels of total phenolics, total flavonoids, epigallocatechin (EGC), catechin, epicatechin (EC), thearubigins (TRs), and theaflavins (TFs) were the highest in the ZJ sample. Guizhou (GZ) and Shaanxi (SX) samples contained the highest contents of epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG), respectively. Total phenolics, GA, EC, CG, and TFs were positively associated with most of fungal genera. Total phenolic content (TPC), total flavonoid content (TFC), and most of catechins contributed to the antioxidant activities of FBT. HN sample had the strongest sourness and sweetness, ZJ sample had the strongest saltiness, SX sample had the strongest umami, and GZ sample had the strongest astringency, which was ascribed to the varied metabolites. This work reveals that FBT in different regions vary greatly in fungal community, metabolites, antioxidant activity, and taste characteristics, and provides new insight into the quality characteristics formation of FBT in different regions.

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Section: Resultscontrasting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China

Chen

et al. 2022

Front. Nutr.

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“…The unique taste quality of tea is reflected in various chemical components, and its taste difference comes from the difference in the composition and content of these chemical components [ 46 ]. In order to identify the components that made an important contribution to the taste differences in Oolong tea from different producing areas, an O2PLS model was established with 370 differential compounds (X variable) and five taste sub-attributes (Y variable) as variables ( Figures S11 and S12 ).…”

Section: Resultsmentioning

confidence: 99%

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

Wang

Gan

Sun

et al. 2022

Foods

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The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds were analyzed by a combination of widely targeted metabolomics, chemometrics, and quantitative taste evaluation. A total of 801 nonvolatile compounds were detected, which could be divided into 16 categories. We found that the difference in these compounds’ content among Oolong teas from three producing areas in China was the largest. There were 370 differential compounds related to the producing areas of Oolong tea, which were mainly distributed in 67 Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways. In total, 81 differential nonvolatile compounds made important contributions to the taste differences in Oolong tea from different producing areas, among which the number of flavonoids was the largest. Finally, the characteristic compounds of Oolong tea in six producing areas were screened. This study comprehensively identifies the nonvolatile compounds of Oolong tea in different producing areas for the first time, which provides a basis for the analysis of flavor characteristics, quality directional control, and the identification and protection of geographical landmark agricultural products of Oolong tea from different producing areas.

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“…Hence, the flavor of QZT may be mainly formed at the pile-fermentation and aging steps, especially the third FT and 1MAT. The enzymatic oxidation of tea polyphenols has been inhibited or terminated due to the polyphenol oxidase was deactivated during the fixation of fresh tea leaves, whereas the oxidation of tea polyphenols and other processing-derived products might play an important role in the color and taste formation of QZT products [24].…”

Section: Sensory Evaluationmentioning

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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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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Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas

Cited by 44 publications

References 36 publications

Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China

Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China

Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas

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

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