Cargando…

The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves

In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation of some flavor determinants during the early stage...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Yahui, Li, Chenxue, Lin, Jiaqi, Sun, Yun, Wei, Shu, Wu, Liangyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689020/
https://www.ncbi.nlm.nih.gov/pubmed/36429193
http://dx.doi.org/10.3390/foods11223601
_version_ 1784836417485012992
author Wang, Yahui
Li, Chenxue
Lin, Jiaqi
Sun, Yun
Wei, Shu
Wu, Liangyu
author_facet Wang, Yahui
Li, Chenxue
Lin, Jiaqi
Sun, Yun
Wei, Shu
Wu, Liangyu
author_sort Wang, Yahui
collection PubMed
description In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation of some flavor determinants during the early stage of oolong tea processing. As a result, a total of 978 non-volatile compounds and 152 volatile compounds were identified, the flavonoids and several esters were differently accumulated in various tea samples. In total, 7048 proteins were qualitatively and quantitatively determined, the analysis on pathway enrichment showed that phenylpropanoid, flavonoid metabolisms, and protein processing in endoplasmic reticulum were the major pathways discriminating the different tea samples. The joint protein–metabolite analysis showed that the multiple stresses such as dehydration, heat, and ultra-violet irradiation occurred during the withering step induced the dynamic and distinct changes in the biochemical network in the treated leaves compared to fresh leaves. The significant decreases in flavonoids, xanthine alkaloids, and several amino acids contributed to the alleviation of bitter or astringent taste of withered leaves, although the decomposition of L-theanine resulted in the loss of umami flavor over the solar-withering step. Moreover, the fruity or floral aromas, especially volatile terpenoids and phenylpropanoids/benzenoids, were retained or accumulated in the solar withered leaves, potentially aiding the formation of a better characteristic flavor of oolong tea made by indoor withered tea leaves. Distinct effects of solar- and indoor-withering methods on the flavor determinant formation provide a novel insight into the relationship between the metabolite accumulation and flavor formation during the withering step of oolong tea production.
format Online
Article
Text
id pubmed-9689020
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-96890202022-11-25 The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves Wang, Yahui Li, Chenxue Lin, Jiaqi Sun, Yun Wei, Shu Wu, Liangyu Foods Article In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation of some flavor determinants during the early stage of oolong tea processing. As a result, a total of 978 non-volatile compounds and 152 volatile compounds were identified, the flavonoids and several esters were differently accumulated in various tea samples. In total, 7048 proteins were qualitatively and quantitatively determined, the analysis on pathway enrichment showed that phenylpropanoid, flavonoid metabolisms, and protein processing in endoplasmic reticulum were the major pathways discriminating the different tea samples. The joint protein–metabolite analysis showed that the multiple stresses such as dehydration, heat, and ultra-violet irradiation occurred during the withering step induced the dynamic and distinct changes in the biochemical network in the treated leaves compared to fresh leaves. The significant decreases in flavonoids, xanthine alkaloids, and several amino acids contributed to the alleviation of bitter or astringent taste of withered leaves, although the decomposition of L-theanine resulted in the loss of umami flavor over the solar-withering step. Moreover, the fruity or floral aromas, especially volatile terpenoids and phenylpropanoids/benzenoids, were retained or accumulated in the solar withered leaves, potentially aiding the formation of a better characteristic flavor of oolong tea made by indoor withered tea leaves. Distinct effects of solar- and indoor-withering methods on the flavor determinant formation provide a novel insight into the relationship between the metabolite accumulation and flavor formation during the withering step of oolong tea production. MDPI 2022-11-11 /pmc/articles/PMC9689020/ /pubmed/36429193 http://dx.doi.org/10.3390/foods11223601 Text en © 2022 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
Wang, Yahui
Li, Chenxue
Lin, Jiaqi
Sun, Yun
Wei, Shu
Wu, Liangyu
The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
title The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
title_full The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
title_fullStr The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
title_full_unstemmed The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
title_short The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
title_sort impact of different withering approaches on the metabolism of flavor compounds in oolong tea leaves
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689020/
https://www.ncbi.nlm.nih.gov/pubmed/36429193
http://dx.doi.org/10.3390/foods11223601
work_keys_str_mv AT wangyahui theimpactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT lichenxue theimpactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT linjiaqi theimpactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT sunyun theimpactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT weishu theimpactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT wuliangyu theimpactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT wangyahui impactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT lichenxue impactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT linjiaqi impactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT sunyun impactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT weishu impactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves
AT wuliangyu impactofdifferentwitheringapproachesonthemetabolismofflavorcompoundsinoolongtealeaves