Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea
Year: 2024
Type: article
Abstract: Background: As albino tea under the geographical protection of agricultural products, Zheng'an Bai tea is not only rich in amino acids, polyphenols and other beneficial components for the human body, but also its leaf color will turn green as the temperature gradually rises, thus causing changes in the quality characteristics of tea leaves. However, these changing characteristics have not yet been revealed. Methods: In-depth quality analysis was carried out on the fresh leaves of Zheng'an Bai tea at four different developmental stages and four samples from the processing stage through extensive targeted metabolomics and SPME-GC-MS analysis. Results: < 0.05) among different samples mainly include substances such as ethyl gallate, theaflavin, isovitexin and linalool, while the main differential metabolites of samples in the processing stage include alkaloids, polyphenols and flavonoids such as zarzissine, methyl L-Pyroglutamate, theaflavin 3,3'-digallate, euscaphic acid and ethyl gallate. Overall, substances such as sugars and alcohols, alkaloids and polyphenols show the greatest differences between fresh leaves and the processing process. Meanwhile, 97 kinds of volatile metabolites were detected in these samples, most of which had a higher content in the fresh leaves. Moderate spreading is conducive to the release of the aroma of tea leaves, but fixation causes a sharp decrease in the content of most volatile metabolites. Ultimately, 9 volatile substances including geraniol, linalool, nerolidol, jasmone, octanal, 1-Nonanal, heptaldehyde, methyl salicylate and 1-Octen-3-ol were identified as the key aroma components (OAV >1) of Zheng'an Bai tea. Conclusion: In conclusion, this study has for the first time comprehensively revealed the quality change characteristics of fresh leaves at different developmental stages and during the processing of Zheng'an Bai tea, and provided a foundation for further process improvement.
Source: Frontiers in Nutrition
Authors: Li Liu, Dahe Qiao, Xiaozeng Mi, Shirui Yu, Tingting Jing, Yanlin An
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $3,295
Awards: G4013931183, G4671806747, G67014680
OpenAlex ID: W4404664613