Shorten spreading duration enhance the quality of summer Meitan Cuiya tea

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-05 DOI:10.1016/j.fochx.2024.101878

Yihe Jiang , Dayu Huang , Cui Lu , Shenyuan Ye , Linlin Li , Tong Li , Xiaohua Liu , Benguo Chen , Jun Guo , Litang Lu

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引用次数: 0

Abstract

Meitan Cuiya (MTCY), a representative green tea from Guizhou, China, may exhibit lower quality in summer due to increased bitterness and astringency. Spreading is a common method to enhance tea quality, but its impact on summer MTCY remains unclear. This study combined transcriptomics and volatile metabolomics to investigate the effects of spreading duration on quality of summer fresh tea leaves and MTCY. Results showed that spreading time shortened to 4 h improved the taste of MTCY, due to lower catechins and higher theanine levels. This duration also yielded woody floral scent in MTCY, marked by high levels of trans-Cubebol, linalool, (Z)-linalool oxide. Transcriptomic analysis linked the 4-h spreading to proteasome activities. Aroma formation was related to diterpenoid and flavonoid biosynthesis. Additionally, gibberellins and auxin were associated with quality formation in fresh tea leaves. This research lays a foundation for improving quality of fresh tea leaves and MTCY in summer.

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缩短摊放时间，提高湄潭翠芽的品质

湄潭翠芽（MTCY）是中国贵州的一种代表性绿茶，由于苦涩味增加，在夏季可能会表现出较低的品质。摊放是提高茶叶品质的常用方法，但其对夏季湄潭翠芽的影响尚不清楚。本研究结合转录组学和挥发性代谢组学，探讨了摊放时间对夏季鲜叶品质和MTCY的影响。结果表明，摊放时间缩短至 4 小时可改善 MTCY 的口感，原因是儿茶素含量较低而茶氨酸含量较高。这个时间长度还能在 MTCY 中产生木质花香，其特征是反式-古贝醇、芳樟醇、（Z）-氧化芳樟醇含量较高。转录组分析将 4 小时的扩散与蛋白酶体活动联系起来。香气的形成与二萜类和黄酮类化合物的生物合成有关。此外，赤霉素和辅酶与茶叶鲜叶的品质形成有关。这项研究为提高夏季茶鲜叶和 MTCY 的品质奠定了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.