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Wang H, Feng X, Blank I, Zhu Y, Liu Z, Ni L, Lin CC, Zhang Y, Liu Y. Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8715-8730. [PMID: 38564531 DOI: 10.1021/acs.jafc.3c08694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, and numb tastes, while Shuixian had stronger salty and umami tastes. Nontargeted metabolomics identified 151 compounds with 66 compounds identified as key differential metabolites responsible for metabolic discrimination. Most of the catechins and flavonoids were enriched in Rougui tea, while epigallocatechin-3,3'-di-O-gallate, epigallocatechin-3,5-di-O-gallate, gallocatechin-3,5-di-O-gallate, isovitexin, and theaflavanoside I were enriched in Shuixian tea. Catechins, kaempferol, quercetin, and myricetin derivatives were positively correlated with bitter taste and numb sensation. Sour taste was positively correlated to organic acids. Amino acids potentially contributed to salty and umami tastes. These results provide further insights into the taste characteristics and the relationship between taste attributes and specific metabolites in Wuyi Rock tea.
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Affiliation(s)
- Haoli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaoxiao Feng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Imre Blank
- IBK Food & Beverage Consultancy Sàrl, 1073 Savigny, Switzerland
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhibin Liu
- Institute of Food Science &Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Li Ni
- Institute of Food Science &Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan 30015, China
| | - Yin Zhang
- Key Lab of Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Qiu Z, Liao J, Chen J, Chen P, Sun B, Li A, Pan Y, Liu H, Zheng P, Liu S. The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong. Foods 2023; 12:foods12102067. [PMID: 37238885 DOI: 10.3390/foods12102067] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and sensory evaluations were used to detect and predict the essential taste and aroma-contributing substances of HSGTs made from Huangdan (HD), Meizhan (MZ) and Qingliang Mountain (QL) cultivars. Orthogonal partial least squares data analysis (OPLS-DA) ranked four substances that putatively distinguished the tastes of the HSGTs, epigallocatechin gallate (EGCG) > theanine > epigallocatechin (EGC) > epicatechin gallate (ECG). Ten substances with variable importance in projections (VIPs) ≥ 1 and odor activation values (OAVs) ≥ 1 contributed to their overall aromas, with geranylacetone having the most significant effect on HD (OAV 1841), MZ (OAV 4402), and QL (OAV 1211). Additionally, sensory evaluations found that HD was relatively equivalent to QL in quality, and both were superior to MZ. HD had a distinct floral aroma, MZ had a distinct fried rice aroma, and QL had a balance of fried rice and fresh aromas. The results provide a theoretical framework for evaluating the cultivar effect on the quality of HSGT and put forward ideas for future HSGT cultivar development.
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Affiliation(s)
- Zihao Qiu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jinmei Liao
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jiahao Chen
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Peifen Chen
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Binmei Sun
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Ansheng Li
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Yiyu Pan
- Meizhou Runqi Culture and Technology Development Co., Ltd., Meizhou 514000, China
| | - Hongmei Liu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Peng Zheng
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Shaoqun Liu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
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Yang P, Yu M, Song H, Xu Y, Lin Y, Granvogl M. Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea ( Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:267-278. [PMID: 34962402 DOI: 10.1021/acs.jafc.1c06066] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Rougui Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea. Roasting is a unique process that provides a comprehensive aroma to WRT. The key aroma-active compounds of rough Rougui WRT (RR) and Rougui WRT with moderate fire (RM) were characterized by sensory-directed flavor analysis. A total of 80 aroma-active compounds were identified by gas chromatography-olfactometry-time-of-flight-mass spectrometry (GC-O-TOF-MS) and two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS), and 42 of them revealing high flavor dilution (FD) factors (16-4096) during aroma extract dilution analysis were quantitated. Finally, the aroma recombination and omission experiments confirmed 26 odorants as key aroma-active compounds in Rougui WRT. Roasting enhanced the aroma of roasted, woody, burnt/smoky, and cinnamon-like odor impressions in RM evoked by 2- and 3-methylbutanal, furaneol, 3-methylbutanoic acid, propanoic acid, methional, β-myrcene, 2-pentylfuran, 5- and 6-methyl-2-ethylpyrazine, and furfural. In contrast, hexanal, linalool, (Z)-3-hexen-1-ol, (Z)-4-heptenal, (E)-2-heptenal, geraniol, pentanal, and β-nerolidol were responsible for the more intense floral, fruity, and grassy/fresh leaf-like aroma attributes in RR.
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Affiliation(s)
- Ping Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Mingguang Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yongquan Xu
- National Engineering Research Center for Tea Industry, Chinese Academy of Agricultural Sciences Tea Research Institute, 9 South Meiling Road, Hangzhou 310008, China
| | - Yanping Lin
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Faculty of Natural Sciences, Institute for Food Chemistry, University of Hohenheim, Stuttgart 310008D-70599, Germany
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Wu M, Cai H, Cui X, Wei Z, Ke H. Fast inspection of fruits using nuclear magnetic resonance spectroscopy. J CHIN CHEM SOC-TAIP 2020. [DOI: 10.1002/jccs.201900458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Mengjian Wu
- Department of Electronic Science Xiamen University Xiamen Fujian People's Republic of China
| | - Honghao Cai
- Department of Physics, School of Science Jimei University Xiamen Fujian People's Republic of China
| | - Xiaohong Cui
- Department of Electronic Science Xiamen University Xiamen Fujian People's Republic of China
| | - Zhiliang Wei
- Russell H. Morgan Department of Radiology and Radiological Science Johns Hopkins University School of Medicine Baltimore Maryland USA
| | - Hanping Ke
- College of Information and Mechanical & Electrical Engineering Ningde Normal University Ningde Fujian People's Republic of China
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Hojjati M, Soleimani E. Highly dispersible
Fe
3
O
4
‐Ag
@
OPO
(
OH
)
2
nanocomposites as a novel eco‐friendly magnetic retrievable catalyst for the reduction of
p
‐nitrophenol. J CHIN CHEM SOC-TAIP 2020. [DOI: 10.1002/jccs.202000093] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mahsa Hojjati
- Inorganic Chemistry Research Laboratory, Faculty of Chemistry Shahrood University of Technology Shahrood Iran
| | - Esmaiel Soleimani
- Inorganic Chemistry Research Laboratory, Faculty of Chemistry Shahrood University of Technology Shahrood Iran
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Chen S, Li M, Zheng G, Wang T, Lin J, Wang S, Wang X, Chao Q, Cao S, Yang Z, Yu X. Metabolite Profiling of 14 Wuyi Rock Tea Cultivars Using UPLC-QTOF MS and UPLC-QqQ MS Combined with Chemometrics. Molecules 2018; 23:molecules23020104. [PMID: 29364152 PMCID: PMC6017971 DOI: 10.3390/molecules23020104] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 01/19/2018] [Accepted: 01/20/2018] [Indexed: 11/22/2022] Open
Abstract
Wuyi Rock tea, well-recognized for rich flavor and long-lasting fragrance, is a premium subcategory of oolong tea mainly produced in Wuyi Mountain and nearby regions of China. The quality of tea is mainly determined by the chemical constituents in the tea leaves. However, this remains underexplored for Wuyi Rock tea cultivars. In this study, we investigated the leaf metabolite profiles of 14 major Wuyi Rock tea cultivars grown in the same producing region using UPLC-QTOF MS and UPLC-QqQ MS with data processing via principal component analysis and cluster analysis. Relative quantitation of 49 major metabolites including flavan-3-ols, proanthocyanidins, flavonol glycosides, flavone glycosides, flavonone glycosides, phenolic acid derivatives, hydrolysable tannins, alkaloids and amino acids revealed clear variations between tea cultivars. In particular, catechins, kaempferol and quercetin derivatives were key metabolites responsible for cultivar discrimination. Information on the varietal differences in the levels of bioactive/functional metabolites, such as methylated catechins, flavonol glycosides and theanine, offers valuable insights to further explore the nutritional values and sensory qualities of Wuyi Rock tea. It also provides potential markers for tea plant fingerprinting and cultivar identification.
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Affiliation(s)
- Si Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Meihong Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Gongyu Zheng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Tingting Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jun Lin
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Shanshan Wang
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Xiaxia Wang
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Qianlin Chao
- Wuyi Star Tea Industry Co., Ltd., Wuyishan 354300, China.
| | - Shixian Cao
- Wuyi Star Tea Industry Co., Ltd., Wuyishan 354300, China.
| | - Zhenbiao Yang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Center for Plant Cell Biology, Institute of integrated Genome Biology, and Department of Botany and Plant Sciences, University of California, Riverside, CA 92521, USA.
| | - Xiaomin Yu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Calvo NL, Maggio RM, Kaufman TS. Characterization of pharmaceutically relevant materials at the solid state employing chemometrics methods. J Pharm Biomed Anal 2018; 147:538-564. [DOI: 10.1016/j.jpba.2017.06.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 06/08/2017] [Accepted: 06/12/2017] [Indexed: 11/28/2022]
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