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Food Res Int

Title:		Untargeted metabolomics coupled with chemometrics analysis reveals potential non-volatile markers during oolong tea shaking
Author(s):		Zhang N; Jing T; Zhao M; Jin J; Xu M; Chen Y; Zhang S; Wan X; Schwab W; Song C;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; Biotechnology of Natural Products, Technische Universitat Munchen, Liesel-Beckmann-Str. 1, 85354 Freising, Germany. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China; International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China. Electronic address: sckfriend@163.com"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190424
Issue:
Page Number:		125 - 134
DOI:		10.1016/j.foodres.2019.04.053
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Shaking is a critical process in the formation of oolong tea quality, although the metabolites and their changes in this sensitive process have not yet been determined. In this study, untargeted analysis based on ultrahigh-performance liquid chromatography/quadrupole-Orbitrap mass spectrometry was conducted to comprehensively profile metabolite changes in different cultivars. Theanine glucoside was identified for the first time in oolong tea. Hierarchical cluster analysis indicated that shaking caused major changes in metabolite levels in oolong tea. Seventy-one, 83 and 73 potential features showed significant differences between pre- and post-shaking samples for var. sinensiscv. 'Zimudan', 'Shuixian', and 'Huangmeigui,' respectively. Chemometrics analysis of the three cultivars led to the identification of 18 shared metabolites, including epigallocatechin gallate, phenylalanine, tryptophan, proline, and hydroxy-jasmonic acid, as potential markers. This study identified the metabolites that allow monitoring of tea quality formation during both processing and preservation, and it provides a novel strategy for data reduction in studies to discover key metabolites"
Keywords:		"Catechin/analogs & derivatives/analysis Chromatography, High Pressure Liquid Databases, Factual Food Quality Glutamates/analysis *Metabolomics Phenylalanine/analysis Plant Leaves/chemistry Proline/analysis Tea/*chemistry Tryptophan/analysis Volatile Organ;"
Notes:		"MedlineZhang, Na Jing, Tingting Zhao, Mingyue Jin, Jieyang Xu, Miaojing Chen, Yongxian Zhang, Shangrui Wan, Xiaochun Schwab, Wilfried Song, Chuankui eng Research Support, Non-U.S. Gov't Canada 2019/07/10 Food Res Int. 2019 Sep; 123:125-134. doi: 10.1016/j.foodres.2019.04.053. Epub 2019 Apr 24"