Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics
Second-drying has an impact on the development of flavor and aroma in black tea. However, the effect of the shape changes of the tea leaves during second-drying on the quality of black tea has yet to be evaluated. In this study, GC-TOFMS and UPLC-HRMS identified 411 volatile metabolites and 253 nonv...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/144 |
| _version_ | 1827384705557725184 |
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| author | Tianmeng Lan Qingbin Zeng Lin Chen Zheng Tu Yang Ye Yueyun Liu Weizhong He |
| author_facet | Tianmeng Lan Qingbin Zeng Lin Chen Zheng Tu Yang Ye Yueyun Liu Weizhong He |
| author_sort | Tianmeng Lan |
| collection | DOAJ |
| description | Second-drying has an impact on the development of flavor and aroma in black tea. However, the effect of the shape changes of the tea leaves during second-drying on the quality of black tea has yet to be evaluated. In this study, GC-TOFMS and UPLC-HRMS identified 411 volatile metabolites and 253 nonvolatile metabolites. Additionally, 107 nonvolatile compounds and 21 different volatiles were screened. Significant alterations (<i>p</i> < 0.01) were found in 18 amino acid derivatives, 17 carbohydrates, 20 catechins, 19 flavonoids, 13 phenolic acids, and 4 organic acids. The content of certain amino acids and carbohydrates correlated with the shape of black tea. Furthermore, sweet aroma compound formation was facilitated by hot-air second-drying while the remaining second-drying approaches encouraged the formation of the fruity aroma compound. The results of the study provide a theoretical basis and technical instructions for the accurate and precise processing of premium black tea. |
| first_indexed | 2024-03-08T15:07:17Z |
| format | Article |
| id | doaj.art-3e20f22c124d45bdb6788fdbe3280c1b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:17Z |
| publishDate | 2023-12-01 |
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| series | Foods |
| spelling | doaj.art-3e20f22c124d45bdb6788fdbe3280c1b2024-01-10T14:57:07ZengMDPI AGFoods2304-81582023-12-0113114410.3390/foods13010144Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted MetabolomicsTianmeng Lan0Qingbin Zeng1Lin Chen2Zheng Tu3Yang Ye4Yueyun Liu5Weizhong He6Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaThe University of Sydney Business School, University of Sydney, Camperdown, NSW 2006, AustraliaDepartment of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaYibi Research Institute of Tea Industry, Yibi 644005, ChinaLishui Institute of Agricultural and Forestry Sciences, Lishui 323000, ChinaSecond-drying has an impact on the development of flavor and aroma in black tea. However, the effect of the shape changes of the tea leaves during second-drying on the quality of black tea has yet to be evaluated. In this study, GC-TOFMS and UPLC-HRMS identified 411 volatile metabolites and 253 nonvolatile metabolites. Additionally, 107 nonvolatile compounds and 21 different volatiles were screened. Significant alterations (<i>p</i> < 0.01) were found in 18 amino acid derivatives, 17 carbohydrates, 20 catechins, 19 flavonoids, 13 phenolic acids, and 4 organic acids. The content of certain amino acids and carbohydrates correlated with the shape of black tea. Furthermore, sweet aroma compound formation was facilitated by hot-air second-drying while the remaining second-drying approaches encouraged the formation of the fruity aroma compound. The results of the study provide a theoretical basis and technical instructions for the accurate and precise processing of premium black tea.https://www.mdpi.com/2304-8158/13/1/144second-dryingblack teametabolomicsnonvolatile metabolitesvolatile metabolites |
| spellingShingle | Tianmeng Lan Qingbin Zeng Lin Chen Zheng Tu Yang Ye Yueyun Liu Weizhong He Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics Foods second-drying black tea metabolomics nonvolatile metabolites volatile metabolites |
| title | Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics |
| title_full | Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics |
| title_fullStr | Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics |
| title_full_unstemmed | Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics |
| title_short | Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics |
| title_sort | comparison of volatile and nonvolatile metabolites in black tea under four second drying methods using widely targeted metabolomics |
| topic | second-drying black tea metabolomics nonvolatile metabolites volatile metabolites |
| url | https://www.mdpi.com/2304-8158/13/1/144 |
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