Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments

Zeng, Lin; Fu, Yan-Qing; Gao, Ying; Wang, Fang; Liang, Shuang; Yin, Jun-Feng; Fauconnier, Marie-Laure; Ke, Lijing; Xu, Yong-Quan

doi:10.1016/j.foodchem.2024.139373

Article (Scientific journals)

Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments

Zeng, Lin; Fu, Yan-Qing; Gao, Ying et al.

2024 • In Food Chemistry, p. 139373

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/316287

DOI
10.1016/j.foodchem.2024.139373

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

SSRN-id4737245.pdf

Author postprint (211.92 kB)

Download

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

General Medicine; Food Science; Analytical Chemistry

Abstract :

[en] 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.

Disciplines :

Chemistry
Agriculture & agronomy

Author, co-author :

Zeng, Lin

Fu, Yan-Qing

Gao, Ying

Wang, Fang

Liang, Shuang

Yin, Jun-Feng

Fauconnier, Marie-Laure ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Ke, Lijing

Xu, Yong-Quan

Language :

English

Title :

Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments

Publication date :

15 April 2024

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier BV

Pages :

139373

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S0308814624010227?httpAccept=text/xml

Funders :

NSCF - National Natural Science Foundation of China

Available on ORBi :

since 16 April 2024

Statistics

Number of views

34 (5 by ULiège)

Number of downloads

195 (2 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenAlex citations

See more details

publications

supporting

mentioning

contrasting

Smart Citations

Citing PublicationsSupportingMentioningContrasting

View Citations

See how this article has been cited at scite.ai

scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.

Bibliography

Chen, C.J., Chen, H., Zhang, Y., Thomas, H.R., Frank, M.H., He, Y.H., et al. Tbtools: An integrative toolkit developed for interactive analyses of big biological data. Molecular Plant 13:8 (2020), 1194–1202.
Chen, Y.Y., Zeng, L.T., Liao, Y.Y., Li, J.L., Zhou, B., Yang, Z.Y., et al. Enzymatic reaction-related protein degradation and proteinaceous amino acid metabolism during the black tea (Camellia sinensis) manufacturing process. Foods, 9(1), 2020, 66.
Fang, Z.T., Song, C.J., Xu, H.R., Ye, J.H., Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha). International Journal of Food Science and Technology 54:2 (2019), 490–498.
Feng, L., Gao, M.J., Hou, Y.R., Hu, X.Y., Zhang, L., Wan, X.C., et al. Determination of quality constituents in the young leaves of albino tea cultivars. Food Chemistry 155 (2014), 98–104.
Frank, O., Zehentbauer, G., Hofmann, T., Bioresponse-guided decomposition of roasted coffee beverage and identification of key bitter taste compounds. European Food Research and Technology 222:5–6 (2006), 492–508.
Gao, Q., Jiang, H., Tang, F., Cao, H.Q., Wu, X.W., Qi, F.F., et al. Evaluation of the bitter components of bamboo shoots using a metabolomics approach. Food & Function 10:1 (2019), 90–98.
Granato, D., Grevink, R., Zielinski, A.A.F., Nunes, D.S., Van Ruth, S.M., Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis). Journal of Agricultural and Food Chemistry 62:42 (2014), 10283–10296.
Han, Z.S., Jiang, Z.D., Zhang, H., Qin, C.Y., Rong, X.Q., Lai, G.P., et al. Amadori reaction products of theanine and glucose: Formation, structure, and analysis in tea. Journal of Agricultural and Food Chemistry 70:37 (2022), 11727–11737.
Hertzog, A., Selvanathan, A., Devanapalli, B., Ho, G., Bhattacharya, K., Tolun, A.A., A narrative review of metabolomics in the era of “-omics”: Integration into clinical practice for inborn errors of metabolism. Translational Pediatrics 11:10 (2022), 1704–1716.
Li, J., Hua, J.J., Yuan, H.B., Deng, Y.L., Zhou, Q.H., Yang, Y.Q., et al. Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics. Food Chemistry, 339, 2021, 128114.
Liao, Y.Y., Zhou, X.C., Zeng, L.T., How does tea (Camelliia sinensis) produce specialized metabolites which determine its unique quality and function: A review. Critical Reviews in Food Science and Nutrition 62:14 (2022), 3751–3767.
Lin, J.M., Blank, I., Odorants generated by thermally induced degradation of phospholipids. Journal of Agricultural and Food Chemistry 51:15 (2003), 4364–4369.
Liu, Z.Y., Ran, Q.S., Li, Q., Dai, Y.Q., Zhang, T., Fang, S.M., et al. Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology. Journal of Food Science 88:6 (2023), 2339–2352.
Qin, X.X., Zhou, J.T., He, C., Qiu, L., Zhang, D., Yu, Z., et al. Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi. Food Chemistry: X, 19, 2023, 100809.
Rizzi, G.P., The Strecker degradation of amino acids: Newer avenues for flavour formation. Food Reviews International 24:4 (2008), 416–435.
Schneide, C., Segre, T., Green tea: Potential health benefits. American Family Physician 79:7 (2009), 591–594.
Shi, Y.L., Zhu, Y., Ma, W.J., Shi, J., Peng, Q.H., Lin, Z., et al. Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of LongJing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics. Food Chemistry, 394, 2022, 133501.
Wang, H.J., Hua, J.J., Yu, Q.Y., Li, J., Wang, J.J., Deng, Y.L., et al. Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing. Food Chemistry, 363, 2021, 130131.
Wang, L.F., Park, S.C., Chung, J.O., Baik, J.H., Park, S.K., The compounds contributing to the greenness of green tea. Journal of Food Science 69:8 (2004), S301–S305.
Xia, E.H., Zhang, H.B., Sheng, J., Li, K., Zhang, Q.J., Kim, C., et al. The tea tree genome provides insights into tea flavor and independent evolution of caffeine biosynthesis. Molecular Plant 10:6 (2017), 866–877.
Ye, J.H., Ye, Y., Yin, J.F., Jin, J., Liang, Y.R., Liu, R.Y., et al. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends in Food Science & Technology 123 (2022), 130–143.
Yu, Y.Y., Zhu, X.Z., Ouyang, W., Chen, M., Jiang, Y.W., Wang, J.J., et al. Effects of electromagnetic roller-hot-air-steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea. Food Chemistry-X, 19, 2023, 100844.
Yue, C.N., Wang, Z.H., Mao, S.H., Liao, X.Y., Tong, R.H., The main taste substances in tea research progress. Food Research and Development 38:1 (2017), 219–224.
Zeng, C.Z., Lin, H.Y., Liu, Z.X., Liu, Z.H., Analysis of young shoots of “Anji Baicha” (Camellia sinensis) at three developmental stages using nontargeted LC-MS-based metabolomics. Journal of Food Science 84:7 (2019), 1746–1757.
Zeng, L., Fu, Y.Q., Huang, J.S., Wang, J.R., Jin, S., Yin, J.F., et al. Comparative analysis of volatile compounds in Tieguanyin with different types based on HS-SPME-GC-MS. Foods, 11(11), 2022, 1530.
Zeng, L., Fu, Y.Q., Liu, Y.Y., Huang, J.S., Chen, J.X., Yin, J.F., et al. Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation. LWT-Food Science and Technology, 174, 2023, 114423.
Zeng, L., Jin, S., Fu, Y.Q., Chen, L.S., Yin, J.F., Xu, Y.Q., A targeted and untargeted metabolomics analysis of “oriental beauty” oolong tea during processing. Beverage Plant Research, 2(20), 2022, 10.48130/BPR-2022-0020.
Zhang, L., Cao, Q.Q., Granato, D., Xu, Y.Q., Ho, C.T., Association between chemistry and taste of tea: A review. Trends in Food Science & Technology 101 (2020), 139–149.
Zhao, Z.J., Ma, Q.P., Lou, Y.G., Zhang, J., Hu, X.C., He, J.J., et al. Comparative analysis of the chloroplast genomes of a novel albino tea “Huabai 1” and the traditional albino tea “Huangjinya”. South African Journal of Botany 149 (2022), 572–581.
Zhou, J., Hou, D.H., Zou, W.Q., Wang, J.H., Luo, R., Wang, M., et al. Comparison of widely targeted metabolomics and untargeted metabolomics of wild Ophiocordyceps sinensis. Molecules, 27(11), 2022, 3645.
Zhou, S., Zhang, J.M., Ma, S.C., Ou, C.S., Feng, X.Y., Pan, Y.N., et al. Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities. Trends in Food Science & Technology 134 (2023), 41–55.

Similar publications

Sorry the service is unavailable at the moment. Please try again later.