Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics
Roasting is a common manufacture technology for processing various teas. It is not only used in decreasing the water content of finished tea, but also improving the flavor of teas. In the present study, the roasted and non-roasted teas were compared by liquid-chromatography mass spectrometry and sen...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001452 |
| _version_ | 1797708045328842752 |
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| author | Zongde Jiang Zisheng Han Mingchun Wen Chi-Tang Ho You Wu Yijun Wang Na Xu Zhongwen Xie Jinsong Zhang Liang Zhang Xiaochun Wan |
| author_facet | Zongde Jiang Zisheng Han Mingchun Wen Chi-Tang Ho You Wu Yijun Wang Na Xu Zhongwen Xie Jinsong Zhang Liang Zhang Xiaochun Wan |
| author_sort | Zongde Jiang |
| collection | DOAJ |
| description | Roasting is a common manufacture technology for processing various teas. It is not only used in decreasing the water content of finished tea, but also improving the flavor of teas. In the present study, the roasted and non-roasted teas were compared by liquid-chromatography mass spectrometry and sensory evaluation. The roasted tea tasted less bitter and astringent. The content of main galloylated and simple catechins, caffeine and theobromine in roasted were significantly lower than non-roasted teas. Targeted taste-compounds metabolomics revealed that (–)-epigallocatechin gallate, kaempferol-glucose-rhamnose-glucose and (–)-epicatechin gallate were main contributors tightly correlated to astringent intensity. Flavonol glycosides including kaempferol-glucose, quercetin-glucose, kaempferol-glucose-rhamnose-glucose, and quercetin-glucose-rhamnose-glucose in roasted teas were also significantly less than non-roasted teas. To study the chemical changes during roasting, tea with a strong astringency was roasted under 80, 100, 120, 140, and 160 °C. With the increase of roasting temperature, the bitter and astringent intensity of tea was gradually decreased, but the main astringent compounds including (–)-epigallocatechin, (–)-epigallocatechin gallate and kaempferol/quercetin glycosides were irregularly varied with temperature. The Pearson correlation coefficient analysis suggested procyanidin B2, coumaroylquinic acids and gallotannins were tightly correlated to the astringent and bitter perceptions, while N-ethyl-2-pyrrolidone-substituted flavan-3-ols were negatively correlated. |
| first_indexed | 2024-03-12T06:15:30Z |
| format | Article |
| id | doaj.art-357d87f05942425ab06ddcb57bf93f01 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T06:15:30Z |
| publishDate | 2022-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-357d87f05942425ab06ddcb57bf93f012023-09-03T02:35:03ZengTsinghua University PressFood Science and Human Wellness2213-45302022-05-01113606617Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomicsZongde Jiang0Zisheng Han1Mingchun Wen2Chi-Tang Ho3You Wu4Yijun Wang5Na Xu6Zhongwen Xie7Jinsong Zhang8Liang Zhang9Xiaochun Wan10State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, ChinaDepartment of Food Science, Rutgers University, New Brunswick, NJ 08901, USAState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, ChinaInternational Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USAState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China; Corresponding authors at: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China; Corresponding authors at: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaRoasting is a common manufacture technology for processing various teas. It is not only used in decreasing the water content of finished tea, but also improving the flavor of teas. In the present study, the roasted and non-roasted teas were compared by liquid-chromatography mass spectrometry and sensory evaluation. The roasted tea tasted less bitter and astringent. The content of main galloylated and simple catechins, caffeine and theobromine in roasted were significantly lower than non-roasted teas. Targeted taste-compounds metabolomics revealed that (–)-epigallocatechin gallate, kaempferol-glucose-rhamnose-glucose and (–)-epicatechin gallate were main contributors tightly correlated to astringent intensity. Flavonol glycosides including kaempferol-glucose, quercetin-glucose, kaempferol-glucose-rhamnose-glucose, and quercetin-glucose-rhamnose-glucose in roasted teas were also significantly less than non-roasted teas. To study the chemical changes during roasting, tea with a strong astringency was roasted under 80, 100, 120, 140, and 160 °C. With the increase of roasting temperature, the bitter and astringent intensity of tea was gradually decreased, but the main astringent compounds including (–)-epigallocatechin, (–)-epigallocatechin gallate and kaempferol/quercetin glycosides were irregularly varied with temperature. The Pearson correlation coefficient analysis suggested procyanidin B2, coumaroylquinic acids and gallotannins were tightly correlated to the astringent and bitter perceptions, while N-ethyl-2-pyrrolidone-substituted flavan-3-ols were negatively correlated.http://www.sciencedirect.com/science/article/pii/S2213453021001452TasteRoastingMetabolomicsCorrelation coefficientQuinic acid |
| spellingShingle | Zongde Jiang Zisheng Han Mingchun Wen Chi-Tang Ho You Wu Yijun Wang Na Xu Zhongwen Xie Jinsong Zhang Liang Zhang Xiaochun Wan Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics Food Science and Human Wellness Taste Roasting Metabolomics Correlation coefficient Quinic acid |
| title | Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics |
| title_full | Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics |
| title_fullStr | Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics |
| title_full_unstemmed | Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics |
| title_short | Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics |
| title_sort | comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics |
| topic | Taste Roasting Metabolomics Correlation coefficient Quinic acid |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001452 |
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