Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing
Making tea from jujube leaves changed the chemical composition and aroma composition of jujube leaves. Here, Through LC-MS, GC-IMS, and GC-MS technology, we have revealed the effect of jujube leaf processing changes on metabolites. LC-MS identified 468 non-volatile metabolites, while GC-IMS and GC-M...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-05-01
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| Series: | Frontiers in Plant Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2023.1179553/full |
| _version_ | 1797825500137127936 |
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| author | Nan Jiang Nan Jiang Shujuan Hou Yuye Liu Peixing Ren Nuoyu Xie Ye Yuan Qing Hao Mengjun Liu Mengjun Liu Zhihui Zhao Zhihui Zhao Zhihui Zhao |
| author_facet | Nan Jiang Nan Jiang Shujuan Hou Yuye Liu Peixing Ren Nuoyu Xie Ye Yuan Qing Hao Mengjun Liu Mengjun Liu Zhihui Zhao Zhihui Zhao Zhihui Zhao |
| author_sort | Nan Jiang |
| collection | DOAJ |
| description | Making tea from jujube leaves changed the chemical composition and aroma composition of jujube leaves. Here, Through LC-MS, GC-IMS, and GC-MS technology, we have revealed the effect of jujube leaf processing changes on metabolites. LC-MS identified 468 non-volatile metabolites, while GC-IMS and GC-MS detected 52 and 24 volatile metabolites, respectively. 109 non-volatile metabolites exhibiting more pronounced differences were screened. Most lipids and lipid-like molecules, organic acids, amino acids, and flavonoids increased significantly after processing. GC-IMS and GC-MS analysis revealed that the contents of aldehydes and ketones were significantly increased, while esters and partial alcohols were decreased after processing into jujube leaf tea. The main flavor substances of fresh jujube leaf and jujube leaf tea were eugenol and (E) - 2-Hexenal, respectively. Furthermore, amino acids and lipids were closely linked to the formation of volatile metabolites. Our study provided new insights into the changes in metabolites of jujube leaves processed into jujube leaf tea, and had great potential for industrial application. It laid a foundation for further research on fruit tree leaf tea. |
| first_indexed | 2024-03-13T10:54:50Z |
| format | Article |
| id | doaj.art-f1707e47204043ca801d41fd5f5e19de |
| institution | Directory Open Access Journal |
| issn | 1664-462X |
| language | English |
| last_indexed | 2024-03-13T10:54:50Z |
| publishDate | 2023-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj.art-f1707e47204043ca801d41fd5f5e19de2023-05-17T05:39:08ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2023-05-011410.3389/fpls.2023.11795531179553Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processingNan Jiang0Nan Jiang1Shujuan Hou2Yuye Liu3Peixing Ren4Nuoyu Xie5Ye Yuan6Qing Hao7Mengjun Liu8Mengjun Liu9Zhihui Zhao10Zhihui Zhao11Zhihui Zhao12College of Horticulture, Hebei Agricultural University, Baoding, Hebei, ChinaResearch Center of Chinese Jujube, Hebei Agricultural University, Baoding, Hebei, ChinaCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei, ChinaCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei, ChinaCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei, ChinaCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei, ChinaCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei, ChinaInstitute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, ChinaCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei, ChinaResearch Center of Chinese Jujube, Hebei Agricultural University, Baoding, Hebei, ChinaCollege of Horticulture, Hebei Agricultural University, Baoding, Hebei, ChinaResearch Center of Chinese Jujube, Hebei Agricultural University, Baoding, Hebei, ChinaInstitute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, ChinaMaking tea from jujube leaves changed the chemical composition and aroma composition of jujube leaves. Here, Through LC-MS, GC-IMS, and GC-MS technology, we have revealed the effect of jujube leaf processing changes on metabolites. LC-MS identified 468 non-volatile metabolites, while GC-IMS and GC-MS detected 52 and 24 volatile metabolites, respectively. 109 non-volatile metabolites exhibiting more pronounced differences were screened. Most lipids and lipid-like molecules, organic acids, amino acids, and flavonoids increased significantly after processing. GC-IMS and GC-MS analysis revealed that the contents of aldehydes and ketones were significantly increased, while esters and partial alcohols were decreased after processing into jujube leaf tea. The main flavor substances of fresh jujube leaf and jujube leaf tea were eugenol and (E) - 2-Hexenal, respectively. Furthermore, amino acids and lipids were closely linked to the formation of volatile metabolites. Our study provided new insights into the changes in metabolites of jujube leaves processed into jujube leaf tea, and had great potential for industrial application. It laid a foundation for further research on fruit tree leaf tea.https://www.frontiersin.org/articles/10.3389/fpls.2023.1179553/fulljujube leafjujube leaf teametabolitearoma componentsamino acidslipids |
| spellingShingle | Nan Jiang Nan Jiang Shujuan Hou Yuye Liu Peixing Ren Nuoyu Xie Ye Yuan Qing Hao Mengjun Liu Mengjun Liu Zhihui Zhao Zhihui Zhao Zhihui Zhao Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing Frontiers in Plant Science jujube leaf jujube leaf tea metabolite aroma components amino acids lipids |
| title | Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing |
| title_full | Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing |
| title_fullStr | Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing |
| title_full_unstemmed | Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing |
| title_short | Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing |
| title_sort | combined lc ms based metabolomics and gc ims analysis reveal changes in chemical components and aroma components of jujube leaf tea during processing |
| topic | jujube leaf jujube leaf tea metabolite aroma components amino acids lipids |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2023.1179553/full |
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