Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation

Long, Piaopiao; Wen, Mingchun; Granato, Daniel; Zhou, Jie; Wu, You; Hou, Yan; Liang, Zhang

doi:10.1016/j.foodchem.2019.125895

Cited by 94 publications

(62 citation statements)

References 31 publications

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“…Flavonols refer to a group of flavonoids with a 3‐hydroxyflavone backbone. Numerous studies confirmed that astringency could be elicited by flavonols especially flavonol glycosides even at a low concentration (Table 1) (Alcalde‐Eon et al., 2019; Ferrer‐Gallego et al., 2016; Laaksonen, Mäkilä, Tahvonen, Kallio, & Yang, 2013; Long et al., 2020). As demonstrated by Schwarz and Hofmann (2007), the glycosylated pattern was quite important for the astringency perception of flavonols by reducing the threshold, and most of these flavonols were felt drying, velvety, and silky (Table 1).…”

Section: Astringency Perception Of Different Phenolic Compounds In Vamentioning

confidence: 83%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.

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Section: Astringency Perception Of Different Phenolic Compounds In Vamentioning

confidence: 83%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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“…The hydrolysis of ester‐catechins or tannins would have resulted in the release of GA and their hydrolytic products, such as EC released through microbial degradation and enzymatic conversion (Lee, Kim, Park, Kim, & Kim, 2016; Zhou et al., 2018), and this potentially also accounts for the relatively high EC levels in black tea. However, the high temperature and occurrence of the Maillard reaction during the degradation of ester‐catechins into GA and their simple catechins, such as EGC and EC (Long et al., 2020), is another potential reason for the relatively high EC and EGC levels in dark tea. The Maillard reaction that occurs under the high‐temperature roasting process of oolong tea and yellow tea also results in high levels of EC and EGC in these types of tea.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, epimerization is another reason for the changes in catechins content in different type tea. some studies have reported that high‐temperature processing induces epimerization of tea catechins, such as 2,3‐ cis (EC, ECG, EGC, and EGCG), to form 2,3‐ trans configurations (C, GC, and GCG; Long et al., 2020; Zhou et al., 2018). Some report that the levels of EGCG, ECG, EC, and EGC were dramatically decreased.…”

Section: Resultsmentioning

confidence: 99%

“…Some studies have reported that evaluation of the secondary metabolomics of tea and the use of chemometric tools, such as principal component analysis (PCA) and linear discriminant analysis (LDA) can help in the exploratory study and classification of tea according to its cultivar, type, and geographical origin (Long et al., 2020; Zhang et al., 2019; Zhou et al., 2018, 2019). However, it is difficult for tea regulatory agencies and research institutions to use this method to distinguish tea types because of its higher technological and skill requirements.…”

Section: Introductionmentioning

confidence: 99%

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Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids

Jiang

Zhang

Wang

et al. 2020

Journal of Food Science

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Catechins, amino acids, and alkaloids are primary chemical components of tea and play a crucial role in determining tea quality. Their composition and content largely vary among different types of tea. In this study, a convenient chemical classification method was developed for six Camellia sinensis tea types (white, green, oolong, black, dark, and yellow) based on the quantification of their major components. Twenty-one free amino acids, 6 catechins, 2 alkaloids, and gallic acid in 24 teas were quantified using ultra-high-performance liquid chromatography (UHPLC). The total catechin contents in these tea samples ranged from 10.96 to 95.67 mg/g, while total free amino acid content ranged from 2.63 to 25.89 mg/g. Theanine (Thea) was the most abundant amino acid in all tea varieties. Catechin and amino acid levels in tea were markedly reduced upon fermentation of tea. Furthermore, high-temperature processing (roasting) during tea production induced degradation and epimerization of catechins, yielding epimerized catechins, simple catechins, and gallic acid. Principal component analysis revealed that major ester-catechins (EGCG and ECG), major amino acids (Thea), and major alkaloids (caffeine) are potential factors for distinguishing different types of tea. Linear discriminant analysis showed that 100% of teas were correctly classified in which (+)-catechin, ECG, EGC, gallic acid, GABA, cysteine, lysine, and threonine were the most discriminating compounds. This study shows that quantification of the major tea components combined with chemometric analysis, can serve as a simple, convenient, and reliable approach for classifying tea according to fermentation level.

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“…The ripened Puer tea contains lots of microbe will produce flavor compounds during the postfermentation process (Zhang, Li, Ma, & Tu, 2011). Although many studies about the chemistry and biological activities of Puer tea during fermentation are available in the literature (Long et al., 2019), the effects of chiral pesticide degradation in Puer tea processing are still unclear.…”

Section: Introductionmentioning

confidence: 99%

Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing

Liu¹,

Jiang

Li³

2020

Food Science & Nutrition

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The stereoisomer behavior of sulfoxaflor was investigated by liquid chromatography‐tandem mass spectrometry (LC‐MS/MS) during raw Puer tea, ripen Puer tea, and sun‐dry Puer tea processing. The persistence of sulfoxaflor stereoisomers was consistently prolonged with different Puer tea processing from sun‐dry Puer tea, ripen Puer tea to raw Puer tea with t1/2 4.0–4.2 hr (sun‐dry Puer tea) to 6.21–7.04 months (raw Puer tea). Three fermentation temperature in ripen Puer tea shown that the sulfoxaflor residue was easy to degrade under low fermentation temperature (37°C). It implied that enzyme catalysis may play an important role in degradation of sulfoxaflor. The no‐enantioselective dissipation of sulfoxaflor was found in different Puer tea processing.

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Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation

Cited by 94 publications

References 31 publications

An overview of the perception and mitigation of astringency associated with phenolic compounds

An overview of the perception and mitigation of astringency associated with phenolic compounds

Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids

Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing

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