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Food Chem

Title:		Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes
Author(s):		Fan FY; Huang CS; Tong YL; Guo HW; Zhou SJ; Ye JH; Gong SY;
Address:		"Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China. Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China. Electronic address: jianhuiye@zju.edu.cn. Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China. Electronic address: shuygong@outlook.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20210530
Issue:
Page Number:		130257 -
DOI:		10.1016/j.foodchem.2021.130257
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The sensory features of white peony teas (WPTs) significantly change with storage age; however, their comprehensive associations with composition are still unclear. This study aimed to clarify the sensory quality-related chemical changes in WPTs during storage. Liquid chromatography-tandem mass spectrometry based on widely targeted metabolomics analysis was performed on WPTs of 1-13 years storage ages. Weighted gene co-expression network analysis (WGCNA) was used to correlate metabolites with sensory traits including color difference values and taste attributes. 323 sensory trait-related metabolites were obtained from six key modules via WGCNA, verified by multiple factor analysis. The decline and transformation of abundant flavonoids, tannins and amino acids were related to the reduced astringency, umami and increased browning of tea infusions. In contrast, the total contents of phenolic acids and organic acids increased with storage. This study provides a high-throughput method for the association of chemical compounds with various sensory traits of foods"
Keywords:		"Amino Acids/analysis Astringents/analysis Chromatography, Liquid Flavonoids/analysis Food Handling/standards Hydroxybenzoates/analysis Mass Spectrometry *Metabolomics Paeonia/*chemistry *Taste Tea/*chemistry Time Color difference Non-volatile metabolites;"
Notes:		"MedlineFan, Fang-Yuan Huang, Chuang-Sheng Tong, Yi-Lin Guo, Hao-Wei Zhou, Sen-Jie Ye, Jian-Hui Gong, Shu-Ying eng England 2021/06/13 Food Chem. 2021 Nov 15; 362:130257. doi: 10.1016/j.foodchem.2021.130257. Epub 2021 May 30"