1. Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing.
- Author
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Wen M, Hu W, Li L, Long P, Han Z, Ke JP, Deng Z, Zhu M, and Zhang L
- Subjects
- Plant Extracts chemistry, Plant Extracts metabolism, Metabolomics, Camellia sinensis chemistry, Camellia sinensis metabolism, Tea chemistry, Color, Food Handling
- Abstract
While key aroma and taste compounds of Keemun Congou black teas (KCBT) form during aeration and thermal stages, it is still unknown whether these processing stages also produce non-volatile color-contributing metabolites. Through integrating metabolomics with correlation and ridge regression analyses, 190 metabolites were identified as marker compounds that reclassified 15 KCBT samples collected from five processing stages into four groups. Meanwhile, the results of quantification and heatmap analysis showed that the concentrations of theaflavins and theasinensins significantly increased, as catechin decreased, after rolling, while flavonoid aglycones and polyunsaturated fatty acids increased throughout drying. Regression analysis between marker compound levels and total color difference values (∆E) revealed that the major color contributors were 3,5-dicaffeoylquinic acid, glucosyl-dehydrodigallic acid, theacitrin A, kaempferol-O-robinobioside, and (-)-epigallocatechin, with regression coefficients (absolute value) exceeding 4 × 10
-2 . Overall, the present study confirmed that rolling and drying were the two vital stages responsible for the color formation of KCBT., 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. The authors confirm that they have no conflict of interest to declare for this publication., (Copyright © 2024 Elsevier Ltd. All rights reserved.)- Published
- 2025
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