Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach

Zhou, Ji‐Xun; Yu, Xiao Fang; He, Chang; Andong, Qiu; Li, Yuchuang; Shu, Qingning; Chen, Yuqiong; Ni, Dejiang

doi:10.1016/j.lwt.2020.109535

Cited by 41 publications

(47 citation statements)

References 40 publications

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“…The withering stage, which is used in the production of six tea types in China, plays an important role in the formation of metabolites, in particular aroma compounds [ 27 ]. Therefore, in this study, fresh leaves of autumn tea were withered for 2 h and 4 h, with 0 h after picking taken as the control.…”

Section: Resultsmentioning

confidence: 99%

“…The withering stage can affect the formation of tea quality-related metabolites [ 7 , 27 , 60 , 61 ]. Withering, involving drought, wounding, heat, and UV radiation greatly affect the formation of aroma compounds in tea leaves [ 6 , 8 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

“…The results indicated that the decrease in aroma compounds derived from the L-phenylalanine pathway caused by long-term N application might be related to down-regulated gene expression. The withering stage, which is used in the production of six tea types in China, plays an important role in the formation of metabolites, in particular aroma compounds [27]. Therefore, in this study, fresh leaves of autumn tea were withered for 2 h and 4 h, with 0 h after picking taken as the control.…”

Section: Effect Of Long-term Nitrogen Application On the Formation Ofmentioning

confidence: 99%

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Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China

Chen

Wang

et al. 2021

Metabolites

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As a main agronomic intervention in tea cultivation, nitrogen (N) application is useful to improve tea yield and quality. However, the effects of N application on the formation of tea quality-related metabolites have not been fully studied, especially in long-term field trials. In this study, a 10-year field experiment was conducted to investigate the effect of long-term N application treatments on tea quality-related metabolites, their precursors, and related gene expression. Long-term N application up-regulated the expression of key genes for chlorophyll synthesis and promoted its synthesis, thus increasing tea yield. It also significantly increased the contents of total free amino acids, especially l-theanine, in fresh tea leaves, while decreasing the catechin content, which is conducive to enhancing tea liquor freshness. However, long-term N application significantly reduced the contents of benzyl alcohol and 2-phenylethanol in fresh tea leaves, and also reduced (E)-nerolidol and indole in withered leaves, which were not conducive to the formation of floral and fruity aroma compounds. In general, an appropriate amount of N fertilizer (225 kg/hm2) balanced tea yield and quality. These results not only provide essential information on how N application affects tea quality, but also provide detailed experimental data for field fertilization.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Effect Of Long-term Nitrogen Application On the Formation Ofmentioning

confidence: 99%

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Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China

Chen

Wang

et al. 2021

Metabolites

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“…Black tea is the most popular type of tea all over the world, owing to its unique aroma and taste, attributed to secondary metabolites such as polyphenols, flavonoids, alkanoids, glycosides, terpenoids, and their precursors [1,2]. These compounds are responsible for health benefits related to tea consumption, such as the anti-diabetes, anti-cardiovascular, anti-osteoporosis, antioxidant, anti-mutagenic, anti-carcinogenic, hepatoprotective, and antimicrobial properties of black tea [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…These compounds are responsible for health benefits related to tea consumption, such as the anti-diabetes, anti-cardiovascular, anti-osteoporosis, antioxidant, anti-mutagenic, anti-carcinogenic, hepatoprotective, and antimicrobial properties of black tea [3,4]. The change in the content and composition of the aforementioned compounds has been proved to affect black tea quality [1,5]. The factors affecting these changes include genetic makeup, growing environment, farming management, processing, and postharvest handling practices, of which processing model is regarded as a critical factor [5].…”

Section: Introductionmentioning

confidence: 99%

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

Ntezimana

et al. 2021

Foods

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The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics.

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Effect of different drying methods on quality of orange dark tea

Jiao,

Tang,

Yan

et al. 2024

Food Measure

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Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach

Cited by 41 publications

References 40 publications

Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China

Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

Effect of different drying methods on quality of orange dark tea

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