1. Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments.
- Author
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Zeng L, Fu YQ, Gao Y, Wang F, Liang S, Yin JF, Fauconnier ML, Ke L, and Xu YQ
- Subjects
- Chromatography, High Pressure Liquid, Humans, Tandem Mass Spectrometry, Food Handling, Spectrometry, Mass, Electrospray Ionization, Metabolomics, Tea chemistry, Tea metabolism, Camellia sinensis chemistry, Camellia sinensis metabolism, Camellia sinensis growth & development, Taste
- Abstract
In this study, widely targeted metabolomics and chemometrics were utilized to comprehensively analyse the formation of taste compounds in Longjing green tea. A total of 580 non-volatile metabolites were identified by using ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry, and alterations in three metabolic pathways were investigated. Notably, the fixation process reduced phosphatidic acid levels, resulting in the formation of lyso-phosphatidylcholine and lyso-phosphatidylethanolamine, as well as the release of esterified polyunsaturated fatty acids. Baiye No.1 had high levels of L-glutamic acid and l-glutamine, while Longjing 43 showed elevated levels of flavones. Correlation analysis and sensory verification indicated that the specific concentration of L-leucine could decrease the umami of the tea. These findings advance our understanding of Longjing green tea quality improvement and cultivar development., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
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