| Title: | Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics |
| Author(s): | Wu Z; Jiao Y; Jiang X; Li C; Sun W; Chen Y; Yu Z; Ni D; |
| Address: | "National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China. Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China. College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "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 beta-myrcene), amino-acid-derived volatiles (benzeneethanol, benzeneacetaldehyde, and methyl salicylate), carotenoid-derived volatiles (jasmone and beta-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" |
| Keywords: | aroma black tea metabolomics sun withering; |
| Notes: | "PubMed-not-MEDLINEWu, Zhuanrong Jiao, Yuanfang Jiang, Xinfeng Li, Chen Sun, Weijiang Chen, Yuqiong Yu, Zhi Ni, Dejiang eng 2021YFD1000401/National Key R&D Program of China/ 32272769/National Natural Science Foundation of China/ D20210009/the Enshi State Technologica Plan Project/ 20212BDH80011/the Key Projects of Science and Technology Cooperation in Jiangxi Province/ Switzerland 2023/06/28 Foods. 2023 Jun 20; 12(12):2430. doi: 10.3390/foods12122430" |
