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Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics
Withering is an important processing stage in green tea, which contributes to the tea flavor quality. The aim of this work was to comprehensively investigate the changes of chemical features and flavor attributes in Longjing green teas produced with five different withering degrees (moisture content...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10043258/ https://www.ncbi.nlm.nih.gov/pubmed/36998915 http://dx.doi.org/10.3389/fnut.2023.1104926 |
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author | Shan, Xujiang Yu, Qinyan Chen, Le Zhang, Shan Zhu, Jiayi Jiang, Yongwen Yuan, Haibo Zhou, Qinghua Li, Ji Wang, Yujie Deng, Yuliang Li, Jia |
author_facet | Shan, Xujiang Yu, Qinyan Chen, Le Zhang, Shan Zhu, Jiayi Jiang, Yongwen Yuan, Haibo Zhou, Qinghua Li, Ji Wang, Yujie Deng, Yuliang Li, Jia |
author_sort | Shan, Xujiang |
collection | PubMed |
description | Withering is an important processing stage in green tea, which contributes to the tea flavor quality. The aim of this work was to comprehensively investigate the changes of chemical features and flavor attributes in Longjing green teas produced with five different withering degrees (moisture content of 75.05, 72.53, 70.07, 68.00, and 64.78%, w.b.). Combined with human sensory evaluation, electronic tongue and chromatic differences analysis, an assessment of the relationship between the withering degree and the sensory quality of Longjing tea was obtained. By using a non-targeted metabolomics approach, 69 significantly differential metabolites were screened. As the withering degree increased, most free amino acids and catechin dimers were increased, largely attributed to the hydrolysis of proteins and catechin oxidative polymerization, respectively. The contents of organic acids as well as phenolic acids and derivatives were reduced. Interestingly, flavone C-glycosides decreased overall while flavonol O-glycosides increased. The correlation analysis revealed that metabolites such as theasinensin F, theasinensin B, theaflavin, theaflavin-3,3′-gallate, theaflavin-3′-gallate, malic acid, succinic acid, quinic acid, theanine glucoside and galloylglucose had a greater influence on the taste and color of tea infusion (|r| > 0.6, p < 0.05). Overall, an appropriate withering degree at a moisture content of around 70% is more favorable to enhance the Longjing tea quality. These results may enhance the understanding of green tea flavor chemistry associated with withering and provide a theoretical basis for green tea processing. |
format | Online Article Text |
id | pubmed-10043258 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-100432582023-03-29 Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics Shan, Xujiang Yu, Qinyan Chen, Le Zhang, Shan Zhu, Jiayi Jiang, Yongwen Yuan, Haibo Zhou, Qinghua Li, Ji Wang, Yujie Deng, Yuliang Li, Jia Front Nutr Nutrition Withering is an important processing stage in green tea, which contributes to the tea flavor quality. The aim of this work was to comprehensively investigate the changes of chemical features and flavor attributes in Longjing green teas produced with five different withering degrees (moisture content of 75.05, 72.53, 70.07, 68.00, and 64.78%, w.b.). Combined with human sensory evaluation, electronic tongue and chromatic differences analysis, an assessment of the relationship between the withering degree and the sensory quality of Longjing tea was obtained. By using a non-targeted metabolomics approach, 69 significantly differential metabolites were screened. As the withering degree increased, most free amino acids and catechin dimers were increased, largely attributed to the hydrolysis of proteins and catechin oxidative polymerization, respectively. The contents of organic acids as well as phenolic acids and derivatives were reduced. Interestingly, flavone C-glycosides decreased overall while flavonol O-glycosides increased. The correlation analysis revealed that metabolites such as theasinensin F, theasinensin B, theaflavin, theaflavin-3,3′-gallate, theaflavin-3′-gallate, malic acid, succinic acid, quinic acid, theanine glucoside and galloylglucose had a greater influence on the taste and color of tea infusion (|r| > 0.6, p < 0.05). Overall, an appropriate withering degree at a moisture content of around 70% is more favorable to enhance the Longjing tea quality. These results may enhance the understanding of green tea flavor chemistry associated with withering and provide a theoretical basis for green tea processing. Frontiers Media S.A. 2023-03-14 /pmc/articles/PMC10043258/ /pubmed/36998915 http://dx.doi.org/10.3389/fnut.2023.1104926 Text en Copyright © 2023 Shan, Yu, Chen, Zhang, Zhu, Jiang, Yuan, Zhou, Li, Wang, Deng and Li. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Shan, Xujiang Yu, Qinyan Chen, Le Zhang, Shan Zhu, Jiayi Jiang, Yongwen Yuan, Haibo Zhou, Qinghua Li, Ji Wang, Yujie Deng, Yuliang Li, Jia Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics |
title | Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics |
title_full | Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics |
title_fullStr | Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics |
title_full_unstemmed | Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics |
title_short | Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics |
title_sort | analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of longjing green tea by non-targeted metabolomics |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10043258/ https://www.ncbi.nlm.nih.gov/pubmed/36998915 http://dx.doi.org/10.3389/fnut.2023.1104926 |
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