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Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics
In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory quality were investigated by means of sensory evaluation plus metabolomics analysis. Sensory evaluation results showed hi...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297470/ https://www.ncbi.nlm.nih.gov/pubmed/37372642 http://dx.doi.org/10.3390/foods12122430 |
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author | Wu, Zhuanrong Jiao, Yuanfang Jiang, Xinfeng Li, Chen Sun, Weijiang Chen, Yuqiong Yu, Zhi Ni, Dejiang |
author_facet | Wu, Zhuanrong Jiao, Yuanfang Jiang, Xinfeng Li, Chen Sun, Weijiang Chen, Yuqiong Yu, Zhi Ni, Dejiang |
author_sort | Wu, Zhuanrong |
collection | PubMed |
description | In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory quality were investigated by means of sensory evaluation plus metabolomics analysis. Sensory evaluation results showed higher sensory quality scores for the black tea in S69–S66, due to better freshness, sweeter taste, and a sweet and even floral and fruity aroma. Additionally, 65 non-volatile components were identified using Ultra Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry (UPLC-Q-TOF/MS). Among them, the content increase of amino acids and theaflavins was found to promote the freshness and sweetness of black tea. The aroma of tea was analyzed using combined Solvent Assisted Flavor Evaporation-Gas Chromatography-Mass Spectrometry (SAFE-GC-MS) and Headspace-Solid Phase Micro Extract-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS), and 180 volatiles were identified, including 38 variable importance in projection (VIP) > 1 (p < 0.05) and 25 Odor Activity Value (OAV) > 1 volatiles. Statistical analysis revealed 11 volatiles as potential major aroma differential metabolites in black tea with a different sun withering degree, such as volatile terpenoids (linalool, geraniol, (E)-citral, and β-myrcene), amino-acid-derived volatiles (benzeneethanol, benzeneacetaldehyde, and methyl salicylate), carotenoid-derived volatiles (jasmone and β-damascenone), and fatty-acid-derived volatiles ((Z)-3-hexen-1-ol and (E)-2-hexenal). Among them, volatile terpenoids and amino acid derived volatiles mainly contributed to the floral and fruity aroma quality of sun-withered black tea. |
format | Online Article Text |
id | pubmed-10297470 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-102974702023-06-28 Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics Wu, Zhuanrong Jiao, Yuanfang Jiang, Xinfeng Li, Chen Sun, Weijiang Chen, Yuqiong Yu, Zhi Ni, Dejiang Foods Article In this study, the effects of different sun withering degrees (75% (CK), 69% (S69), 66% (S66), 63% (S63), and 60% (S60) water content in the withered leaves) on black tea sensory quality were investigated by means of sensory evaluation plus metabolomics analysis. Sensory evaluation results showed higher sensory quality scores for the black tea in S69–S66, due to better freshness, sweeter taste, and a sweet and even floral and fruity aroma. Additionally, 65 non-volatile components were identified using Ultra Performance Liquid Chromatography-Quadrupole-Time of Flight-Mass Spectrometry (UPLC-Q-TOF/MS). Among them, the content increase of amino acids and theaflavins was found to promote the freshness and sweetness of black tea. The aroma of tea was analyzed using combined Solvent Assisted Flavor Evaporation-Gas Chromatography-Mass Spectrometry (SAFE-GC-MS) and Headspace-Solid Phase Micro Extract-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS), and 180 volatiles were identified, including 38 variable importance in projection (VIP) > 1 (p < 0.05) and 25 Odor Activity Value (OAV) > 1 volatiles. Statistical analysis revealed 11 volatiles as potential major aroma differential metabolites in black tea with a different sun withering degree, such as volatile terpenoids (linalool, geraniol, (E)-citral, and β-myrcene), amino-acid-derived volatiles (benzeneethanol, benzeneacetaldehyde, and methyl salicylate), carotenoid-derived volatiles (jasmone and β-damascenone), and fatty-acid-derived volatiles ((Z)-3-hexen-1-ol and (E)-2-hexenal). Among them, volatile terpenoids and amino acid derived volatiles mainly contributed to the floral and fruity aroma quality of sun-withered black tea. MDPI 2023-06-20 /pmc/articles/PMC10297470/ /pubmed/37372642 http://dx.doi.org/10.3390/foods12122430 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wu, Zhuanrong Jiao, Yuanfang Jiang, Xinfeng Li, Chen Sun, Weijiang Chen, Yuqiong Yu, Zhi Ni, Dejiang Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics |
title | Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics |
title_full | Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics |
title_fullStr | Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics |
title_full_unstemmed | Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics |
title_short | Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics |
title_sort | effects of sun withering degree on black tea quality revealed via non-targeted metabolomics |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297470/ https://www.ncbi.nlm.nih.gov/pubmed/37372642 http://dx.doi.org/10.3390/foods12122430 |
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