Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea
To explore the effects of Empoasca onukii puncturing on metabolites in beauty tea produced from the cultivar Qingxindamao, sensory evaluation, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and gas chromatography-mass spectrometry (GC-MS) wer...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-031.pdf |
| _version_ | 1797303360396722176 |
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| author | LI Mingjin, ZHU Yanyu, HE Chunmei, YAN Jiawei, JIN Shan |
| author_facet | LI Mingjin, ZHU Yanyu, HE Chunmei, YAN Jiawei, JIN Shan |
| author_sort | LI Mingjin, ZHU Yanyu, HE Chunmei, YAN Jiawei, JIN Shan |
| collection | DOAJ |
| description | To explore the effects of Empoasca onukii puncturing on metabolites in beauty tea produced from the cultivar Qingxindamao, sensory evaluation, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and gas chromatography-mass spectrometry (GC-MS) were used to compare the sensory quality and metabolites of beauty tea processed from fresh tea leaves punctured or not punctured by E. onukii. The results showed that the quality of beauty tea with E. onukii puncturing was better. The contents of flavones, flavanols and their glycosides, phenolic acids, theaflavins, glycoside derivatives and tannins increased compared with beauty tea without E. onukii puncturing, while the contents of amino acids, saccharides and lipids decreased. Based on odor activity value (OAV) and partial least squares discriminant analysis (PLS-DA), a total of five characteristic volatile components, including geraniol, linalool, β-myrcene, methyl salicylate and D-limonene, were identified. |
| first_indexed | 2024-03-07T23:51:37Z |
| format | Article |
| id | doaj.art-f7e8275e3edf462a8ee245ac83e0c62f |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-07T23:51:37Z |
| publishDate | 2024-01-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-f7e8275e3edf462a8ee245ac83e0c62f2024-02-19T05:50:22ZengChina Food Publishing CompanyShipin Kexue1002-66302024-01-0145224825710.7506/spkx1002-6630-20230422-215Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty TeaLI Mingjin, ZHU Yanyu, HE Chunmei, YAN Jiawei, JIN Shan0(College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China)To explore the effects of Empoasca onukii puncturing on metabolites in beauty tea produced from the cultivar Qingxindamao, sensory evaluation, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and gas chromatography-mass spectrometry (GC-MS) were used to compare the sensory quality and metabolites of beauty tea processed from fresh tea leaves punctured or not punctured by E. onukii. The results showed that the quality of beauty tea with E. onukii puncturing was better. The contents of flavones, flavanols and their glycosides, phenolic acids, theaflavins, glycoside derivatives and tannins increased compared with beauty tea without E. onukii puncturing, while the contents of amino acids, saccharides and lipids decreased. Based on odor activity value (OAV) and partial least squares discriminant analysis (PLS-DA), a total of five characteristic volatile components, including geraniol, linalool, β-myrcene, methyl salicylate and D-limonene, were identified.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-031.pdfbeauty tea; empoasca onukii; puncturing; aroma; taste; metabolites |
| spellingShingle | LI Mingjin, ZHU Yanyu, HE Chunmei, YAN Jiawei, JIN Shan Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea Shipin Kexue beauty tea; empoasca onukii; puncturing; aroma; taste; metabolites |
| title | Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea |
| title_full | Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea |
| title_fullStr | Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea |
| title_full_unstemmed | Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea |
| title_short | Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea |
| title_sort | effect of empoasca onukii puncturing aroma and taste active metabolites of qingxindamao beauty tea |
| topic | beauty tea; empoasca onukii; puncturing; aroma; taste; metabolites |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-031.pdf |
| work_keys_str_mv | AT limingjinzhuyanyuhechunmeiyanjiaweijinshan effectofempoascaonukiipuncturingaromaandtasteactivemetabolitesofqingxindamaobeautytea |