Metabolomic Analysis of Nonvolatile Substances in Yingde Black Tea (Camellia sinensis) from Different Regions at Various Processing Stages

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Yiqin Chen, Jiayan Song, Na Li, Jiaxing He, Hongyu Sun, Yi Xiang, Lizheng Xiao
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Abstract

The influence of origin on tea quality has been understudied. Little research has compared metabolites during tea processing from different origins. This study aims to address this gap by using nontargeted metabolomics to examine the differential metabolites present in Yingde black tea from various origins at different processing stages. Nontargeted metabolomics was employed to compare the differential metabolites present in fresh tea leaves, withered leaves, rolled leaves, fermented leaves, and processed tea from various origins. The study revealed significant differences in the metabolites present at each processing stage. Despite using identical processing techniques, the quality of finished teas from different regions was found to vary through sensory evaluation. The study found that taste differences between regions were primarily influenced by flavonoids and amino acids. The relative taste activity value (RTAV) approach was used to identify key contributors to taste differences and regulation. The quality of fresh tea leaves was found to be the main determinant of the taste of black tea from various regions. To reduce these differences, the same processing techniques were employed. These findings enhance our understanding of quality variations in dried tea from different origins and contribute to the theoretical foundation of tea processing.

Abstract Image

不同加工阶段不同产区英德红茶非挥发性物质的代谢组学分析
产地对茶叶质量的影响一直未得到充分研究。很少有研究对不同产地茶叶加工过程中的代谢物进行比较。本研究旨在利用非靶向代谢组学研究不同产地的英德红茶在不同加工阶段的不同代谢物,从而弥补这一空白。本研究采用非靶向代谢组学比较了不同产地的英德红茶鲜叶、萎凋叶、揉捻叶、发酵叶和加工茶叶中存在的差异代谢物。研究发现,各加工阶段的代谢物存在明显差异。尽管采用了相同的加工技术,但通过感官评估发现,不同地区的成品茶质量各不相同。研究发现,不同地区的口感差异主要受黄酮类化合物和氨基酸的影响。研究采用了相对滋味活性值(RTAV)方法来确定造成滋味差异和调节的关键因素。研究发现,鲜茶叶的质量是决定不同地区红茶口感的主要因素。为了减少这些差异,采用了相同的加工技术。这些发现加深了我们对不同产地干茶质量差异的理解,并为茶叶加工的理论基础做出了贡献。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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