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Food Chem

Title:		Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
Author(s):		Liu Y; Chen Q; Liu D; Yang L; Hu W; Kuang L; Huang Y; Teng J; Liu Y;
Address:		"College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Qingshan Lake District, Nanchang, Jiangxi Province 330045, China. College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Qingshan Lake District, Nanchang, Jiangxi Province 330045, China. Electronic address: tengjie@jxau.edu.cn. College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Qingshan Lake District, Nanchang, Jiangxi Province 330045, China. Electronic address: liuyongjxau@163.com"
Journal Title:		Food Chem
Year:		2023
Volume:		20220915
Issue:
Page Number:		134263 -
DOI:		10.1016/j.foodchem.2022.134263
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To comprehensively analyse flavour substance formation in Congou black tea, dynamic changes in non-volatile and volatile compositions and enzymatic activity were analysed. In total, 107 non-volatile and 222 volatile compositions were identified via ultra-high performance liquid chromatography coupled with quadrupole-exactive mass spectrometry (UHPLC-Q-Exactive/MS) and stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS), and eight metabolic pathways were explored during tea processing. Significant variations in metabolites were observed during processing (P < 0.05), especially in the fermentation stage, including high accumulation of taste and colour substances due to decreased flavonoid synthase activity and elevated oxidase activity. Correlation analysis clarified that the mutual transformation between non-volatile and volatile substances occurs in certain types of processing, including amino acids, amino acid-derived volatiles (AADVs), glycosidically bound volatiles (GBVs), and volatile terpenoids (VTs). Our study provides a detailed overview of the dynamic changes of in flavour substrates and key enzyme activities during Congou black tea processing"
Keywords:		Tea/chemistry Taste Odorants/analysis *Volatile Organic Compounds/analysis *Camellia sinensis/chemistry Flavoring Agents/analysis Amino Acids/metabolism Metabolic Networks and Pathways Congou black tea Enzyme activity Flavour substance Sbse-gc-ms Tea proc;
Notes:		"MedlineLiu, Yang Chen, Qincao Liu, Dechun Yang, Li Hu, Wei Kuang, Liuqing Huang, Yingjie Teng, Jie Liu, Yong eng England 2022/09/28 Food Chem. 2023 Mar 1; 403:134263. doi: 10.1016/j.foodchem.2022.134263. Epub 2022 Sep 15"