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Huang S, Tao L, Xu L, Shu M, Qiao D, Wen H, Xie H, Chen H, Liu S, Xie D, Wei C, Zhu J. Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions. Food Chem X 2024; 23:101547. [PMID: 38974194 PMCID: PMC11225684 DOI: 10.1016/j.fochx.2024.101547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 06/06/2024] [Accepted: 06/07/2024] [Indexed: 07/09/2024] Open
Abstract
Taiping Houkui (TPHK) is prevalent green tea in China, its flavor quality is significantly influenced by different production regions. However, the key flavor compounds responsible for these discrepancies remain unclearly. Here, TPHK samples were produced from fresh leaves of 'Shidacha 2' cultivar planted in 14 distinct production regions. In 14 TPHK samples, a total of 33 non-volatile compounds were identified and quantified. Partial least-squares discriminant analysis (PLS-DA) reveal that theanine and glutamate were the main umami compounds, caffeine imparted with bitterness, which collectively contributed to the variation in the taste flavor of TPHK across different production regions. Furthermore, the profiles of 51 volatile compounds were determined, integrated PLS-DA with odor activity values of volatiles indicated that linalool (165.7-888.5) and geraniol (11.9-141.4) affecting the floral aroma of TPHK among different production regions. Our findings revealed the critical compounds that contributed to the effect of production regions on flavor quality of TPHK.
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Affiliation(s)
- Songyan Huang
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Lingling Tao
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Linlin Xu
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Mingtao Shu
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Dahe Qiao
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Huilin Wen
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Hui Xie
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Hongrong Chen
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Shengrui Liu
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Deyu Xie
- Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC 27695, USA
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
| | - Junyan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization/Key Laboratory of Tea Biology Processing, Ministry of Agriculture, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, People's Republic of China
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Tang M, Liao X, Xu M, Zhang J, Wu X, Wei M, Jin S, Zheng Y, Ye N. Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis 'Jinmudan'). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39291387 DOI: 10.1002/jsfa.13890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 08/31/2024] [Accepted: 08/31/2024] [Indexed: 09/19/2024]
Abstract
BACKGROUND Jinmudan (JMD) is a high-aroma variety widely cultivated in China. The current study primarily focuses on the key volatile metabolites in JMD black and oolong teas, and investigates the impact of processing technologies on the aroma quality of JMD tea. However, few studies have explored the suitability of JMD for producing a certain type of tea or the characteristic quality differences among various JMD teas using multivariate statistical analysis methods. RESULTS The principal volatile metabolites contributing to the floral quality of JMD tea are linalool, geraniol, indole and phenethyl alcohol. In JMD black tea (BT), the key volatile metabolites include methyl salicylate, geraniol, (E)-β-ocimene and phenethyl alcohol. In JMD oolong tea (OT), the key volatile metabolites include indole, linalyl valerate and phenethyl alcohol. In JMD yellow tea (YT), the key volatile metabolites include methyl salicylate, geraniol and terpinolene. In JMD white tea (WT), the key volatile metabolites include methyl salicylate, geraniol and terpinolene. In JMD green tea (GT), the key volatile metabolites include (E)-β-ocimene, indole and geraniol. Comparative analysis and KEGG pathway enrichment analysis revealed that flavonoid biosynthesis is the primary metabolic pathway responsible for the taste differences among various tea types. GT exhibited higher levels of phloretin, dihydromyricetin and galangin. The contents of vitexin, tricetin in YT were relatively higher. The contents of aromadendrin and naringenin in BT were higher, while OT contained higher levels of kaempferol. Additionally, WT showed higher contents of 3-O-acetylpinobanksin and 3,5,7-pinobanksin. CONCLUSION This study explained the reasons for the quality differences of different JMD tea and provided a reliable theoretical basis for the adaptability of JMD tea. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mengting Tang
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
- Wuyi University, Tea Industry International Research Center, Wuyishan, China
| | - Xiansheng Liao
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
| | - Mengting Xu
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
| | - Jianming Zhang
- Wuyi University, Tea Industry International Research Center, Wuyishan, China
| | - Xianshou Wu
- Fujian Qianqian Yiye Tea Technology Co., Ltd, Shouning, China
| | - Mingxiu Wei
- Shouning County Tea Industry Development Center, Shouning, China
| | - Shan Jin
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
| | - Yucheng Zheng
- Wuyi University, Tea Industry International Research Center, Wuyishan, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou, China
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Cheng L, Tu G, Ma H, Zhang K, Wang X, Zhou H, Gao J, Zhou J, Yu Y, Xu Q. Alternative splicing of CsbHLH133 regulates geraniol biosynthesis in tea plants. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2024. [PMID: 39207906 DOI: 10.1111/tpj.17003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 06/21/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024]
Abstract
Geraniol is one of the most abundant aromatic compounds in fresh tea leaves and contributes to the pleasant odor of tea products. Additionally, it functions as an airborne signal that interacts with other members of the ecosystem. To date, the regulation of the geraniol biosynthesis in tea plants remains to be investigated. In this study, a correlation test of the content of geraniol and its glycosides with gene expression data revealed that nudix hydrolase, CsNudix26, and its transcription factor, CsbHLH133 are involved in geraniol biosynthesis. In vitro enzyme assays and metabolic analyses of genetically modified tea plants confirmed that CsNudix26 is responsible for the formation of geraniol. Yeast one-hybrid, dual-luciferase reporter, and EMSA assays were used to verify the binding of CsbHLH133 to the CsNudix26 promoter. Overexpression of CsbHLH133 in tea leaves enhanced CsNudix26 expression and geraniol accumulation, whereas CsbHLH133 silencing reduced CsNudix26 transcript levels and geraniol content. Interestingly, CsbHLH133-AS, produced by alternative splicing, was discovered and proved to be the primary transcript expressed in response to various environmental stresses. Furthermore, geraniol release was found to be affected by various factors that alter the expression patterns of CsbHLH133 and CsbHLH133-AS. Our findings indicate that distinct transcript splicing patterns of CsbHLH133 regulate geraniol biosynthesis in tea plants in response to different regulatory factors.
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Affiliation(s)
- Long Cheng
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Gefei Tu
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Huicong Ma
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Keyi Zhang
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Xinyu Wang
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Haozhe Zhou
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Jingwen Gao
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Jie Zhou
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Youben Yu
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Qingshan Xu
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
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Ye Y, Gong Y, Huang P, Luo F, Gan R, Fang C. Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics. Food Chem 2024; 449:139281. [PMID: 38608608 DOI: 10.1016/j.foodchem.2024.139281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/02/2024] [Accepted: 04/05/2024] [Indexed: 04/14/2024]
Abstract
In this study, metabolomics and proteomics were performed to investigate the fluctuations of non-volatile compounds and proteins in tea leaves from three tea cultivars with varying colours during withering. A total of 2798 compounds were detected, exhibiting considerable variations in amino acids, phenylpropanoids, and flavonoids. The ZH1 cultivar displayed increased levels of amino acids but decreased levels of polyphenols, which might be associated with the up-regulation of enzymes responsible for protein degradation and subsequent amino acid production, as well as the down-regulation of enzymes involved in phenylpropanoid and flavonoid biosynthesis. The FUD and ZH1 cultivars had elevated levels of flavanols and flavanol-O-glycosides, which were regulated by the upregulation of FLS. The ZJ and ZH1 cultivars displayed elevated levels of theaflavin and peroxidase. This work presents a novel investigation into the alterations of metabolites and proteins between tea cultivars during withering, and helps with the tea cultivar selection and manufacturing development.
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Affiliation(s)
- Yulong Ye
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Yiyun Gong
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Ping Huang
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Fan Luo
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Renyou Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore, 138669, Singapore
| | - Chunyan Fang
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China.
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5
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Zhou H, Liu Y, Wu Q, Zhang X, Wang H, Lei P. The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature. Food Chem X 2024; 22:101371. [PMID: 38633742 PMCID: PMC11021834 DOI: 10.1016/j.fochx.2024.101371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/22/2024] [Accepted: 04/08/2024] [Indexed: 04/19/2024] Open
Abstract
Hundreds of green tea products are available on the tea market and exhibit different characteristics. In the present study, seven types of green tea were processed, and their nonvolatile profiles were analyzed by liquid chromatography-mass spectrometry. Non-spreading green tea contained higher concentrations of catechins and flavonoid glycosides, but lower concentrations of amino acids, caffeine, and theaflavins. Non-rolling green teas with a straight appearance contained higher concentrations of flavonoid glycosides and theaflavins. In contrast, leaf-rolling green teas contained much lower concentrations of flavonoid glycosides and catechins. These seven green tea qualities all decreased following prolonged storage, concurrent with increasing concentrations of proanthocyanidins, catechins dimers, theaflavins, and organic acids. The leaf-rolling green teas exhibited reduced levels of deterioration during storage in terms of their nonvolatile profile and sensory quality. Findings show that moderate destruction on tea leaves during green tea processing is beneficial to both tea flavor and quality maintenance during storage.
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Affiliation(s)
- Hanchen Zhou
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
| | - Yaqin Liu
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
| | - Qiong Wu
- Technology Center of Hefei Customs, Anhui Province Key Laboratory of Analysis and Detection for Food Safety, Hefei 230022, China
| | - Xiaolei Zhang
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
| | - Hui Wang
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
| | - Pandeng Lei
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
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6
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Teng R, Ao C, Huang H, Shi D, Mao Y, Zheng X, Zhao Y. Research of Processing Technology of Longjing Tea with 'Baiye 1' Based on Non-Targeted Aroma Metabolomics. Foods 2024; 13:1338. [PMID: 38731709 PMCID: PMC11083364 DOI: 10.3390/foods13091338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Longjing tea is favored by consumers due to its refreshing and delicate aroma, as well as its fresh and sweet flavor. In order to study the processing technology of Longjing tea with 'Baiye 1' tea varieties, solid phase microextraction and gas chromatography-mass spectrometry were used to analyze the volatile components of Longjing tea in different process stages. The results revealed the identification of 275 aroma metabolites in the processing samples of Longjing tea. The sensory evaluation and principal component analysis revealed that the leaves of fresh (XY) and spreading (TF) were different from the leaves of first panning (YQ), second panning (EQ), final panning (HG), and fragrance enhancing (TX). The relative contents of geraniol (1199.95 and 1134.51), linalool (745.93 and 793.98), methyl salicylate (485.22 and 314.67), phenylethyl alcohol (280.14 and 393.98), 2-methylfuran (872.28 and 517.96), 2-butenal (56.01 and 154.60), and 2-hexenal (46.22 and 42.24), refreshing and floral substances in the XY and TF stages, were higher than other stages. The aroma contents of 2-methylfuran, furfural, 2-methyl-1-penten-3-one, 3-hexen-2-one, dodecane, hexanoyl hexanoate, 2,5-dimethyl-pyrazine, and methyl-pyrazine were found to be significantly positively correlated with the intensity of chestnut aroma. In conclusion, this study contributes to a better understanding of the composition and formation mechanism of chestnut-like aroma and provides new insights into the processing technology to improve the quality of albino green tea.
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Affiliation(s)
| | | | | | | | | | | | - Yun Zhao
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (R.T.); (C.A.); (H.H.); (D.S.); (Y.M.); (X.Z.)
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7
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Gao Y, Lei Z, Huang J, Sun Y, Liu S, Yao L, Liu J, Liu W, Liu Y, Chen Y. Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry. Foods 2024; 13:1252. [PMID: 38672924 PMCID: PMC11049266 DOI: 10.3390/foods13081252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/13/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), orthogonal partial least-squares discriminant analysis (OPLS-DA), and odor activity value (OAV) methods combined with sensory evaluation identified cis-jasmone, nonanal, and linalool as the key aroma compounds in the intercropping group. Benzaldehyde, α-farnesene, and methyl benzene were identified as the main volatile compounds in the flowering cherry using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). These findings will enrich the research on tea aroma chemistry and offer new insights into the product development and quality improvement of LSYWT.
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Affiliation(s)
- Yinxiang Gao
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Zhiyong Lei
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Jigang Huang
- Jiujiang Agricultural Technology Extension Center, Jiujiang 332000, China
| | - Yongming Sun
- Jiangxi Institute of Red Soil and Germplasm Resources, Nanchang 330046, China
| | - Shuang Liu
- Jiujiang Agricultural Technology Extension Center, Jiujiang 332000, China
| | - Liping Yao
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Jiaxin Liu
- Jiujiang Agricultural Technology Extension Center, Jiujiang 332000, China
| | - Wenxin Liu
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Yanan Liu
- Institute of Jiangxi Oil-Tea Camellia, Jiujiang University, Jiujiang 332005, China; (Y.G.)
| | - Yan Chen
- Jiujiang Agricultural Technology Extension Center, Jiujiang 332000, China
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8
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Zou D, Yin XL, Gu HW, Peng ZX, Ding B, Li Z, Hu XC, Long W, Fu H, She Y. Insight into the effect of cultivar and altitude on the identification of EnshiYulu tea grade in untargeted metabolomics analysis. Food Chem 2024; 436:137768. [PMID: 37862999 DOI: 10.1016/j.foodchem.2023.137768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/24/2023] [Accepted: 10/13/2023] [Indexed: 10/22/2023]
Abstract
The accurate identification of tea grade is crucial to the quality control of tea. However, existing methods lack sufficient generalization ability in identifying tea grades due to the effect of temporal and spatial factors. In this study, we analyzed the effect of cultivar and altitude on EnshiYulu (ESYL) tea grades and established a robust model to evaluate their quality. Principal component analysis (PCA) revealed that differences in variety and elevation can mask grade differences. Orthogonal projection to latent structure-discriminant analysis (OPLS-DA) was used for grade identification of samples from different altitudes. For ESYL tea samples above and below 800 m altitude, 75 and 35 grade differentiated metabolites were discovered, with 14 common differentiated metabolites. Based on reconstructed OPLS-DA models, the grades of multi-altitude sources ESYL were discriminated with a rate > 85%. These results demonstrate the potential of a grade discrimination model based on common differential metabolites, which exhibits generalization ability.
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Affiliation(s)
- Dan Zou
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Xiao-Li Yin
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China.
| | - Hui-Wen Gu
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Zhi-Xin Peng
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Baomiao Ding
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Zhenshun Li
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Xian-Chun Hu
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Wanjun Long
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
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9
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Zhang G, Wei J, Li L, Cui D. Lipidomics, transcription analysis, and hormone profiling unveil the role of CsLOX6 in MeJA biosynthesis during black tea processing. HORTICULTURE RESEARCH 2024; 11:uhae032. [PMID: 38544550 PMCID: PMC10967689 DOI: 10.1093/hr/uhae032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Accepted: 01/23/2024] [Indexed: 06/07/2024]
Abstract
Jasmonates, such as jasmonic acid (JA) and methyl jasmonate (MeJA), are crucial aspect of black tea quality. However, lipids species, hormones, and genes regulated mechanism in the jasmonate biosynthesis during black tea processing are lacking. In this study, we employed lipidomics, hormone metabolism analysis, and transcriptome profiling of genes associated with the MeJA biosynthesis pathway to investigate these factors. The contents of lipids GLs, PLs, and TAG are decreased, accompanied by the main lipids species reduced during black tea processing. Galactolipids, primarily 34:3/36:6/36:3 DGDG and 36:6/36:5/36:4 MGDG, are transformed into massive MeJA and JA in black tea processing, accompanied by the decreased SA, MeSA, IAA, and BA and increased zeatin. Additionally, the transcriptional activity of the primary genes in MeJA biosynthesis pathway exhibited downregulated trends except for AOS and OPR and non-primary genes tend to be a little high or have fluctuation of expression. Coordinated expression of main CsHPL (TEA008699), CsAOS (TEA001041), and CsJMT (TEA015791) control the flow of lipids degradation and MeJA production. A strong infected reduction of a key lipoxygenase gene, CsLOX6 (TEA009423), in tea buds significantly reduced the level of jasmonates and expression of downstream genes, accompanied by SA, MeSA level rising, and ABA declining. We have identified a key CsLOX6, as well as established galactolipids, mainly 34:3/36:6/36:3 DGDG and 36:6/36:5/36:4 MGDG, sources for MeJA biosynthesis regulated by dynamics hormone and controlled by coordinated expressed CsHPL (TEA008699), CsAOS (TEA001041), and CsJMT (TEA015791). Our findings provide a theoretical basis for breeding high-quality black tea and offer valuable insights for improving processing methods.
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Affiliation(s)
- Gaoyang Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jingjing Wei
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Linyan Li
- College of Advanced Interdisciplinary Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Dandan Cui
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
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10
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Yao S, Tan X, Huang D, Li L, Chen J, Ming R, Huang R, Yao C. Integrated transcriptomics and metabolomics analysis provides insights into aromatic volatiles formation in Cinnamomum cassia bark at different harvesting times. BMC PLANT BIOLOGY 2024; 24:84. [PMID: 38308239 PMCID: PMC10835945 DOI: 10.1186/s12870-024-04754-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Accepted: 01/16/2024] [Indexed: 02/04/2024]
Abstract
BACKGROUND Cinnamomum cassia Presl, classified in the Lauraceae family, is widely used as a spice, but also in medicine, cosmetics, and food. Aroma is an important factor affecting the medicinal and flavoring properties of C. cassia, and is mainly determined by volatile organic compounds (VOCs); however, little is known about the composition of aromatic VOCs in C. cassia and their potential molecular regulatory mechanisms. Here, integrated transcriptomic and volatile metabolomic analyses were employed to provide insights into the formation regularity of aromatic VOCs in C. cassia bark at five different harvesting times. RESULTS The bark thickness and volatile oil content were significantly increased along with the development of the bark. A total of 724 differentially accumulated volatiles (DAVs) were identified in the bark samples, most of which were terpenoids. Venn analysis of the top 100 VOCs in each period showed that twenty-eight aromatic VOCs were significantly accumulated in different harvesting times. The most abundant VOC, cinnamaldehyde, peaked at 120 months after planting (MAP) and dominated the aroma qualities. Five terpenoids, α-copaene, β-bourbonene, α-cubebene, α-funebrene, and δ-cadinene, that peaked at 240 MAP could also be important in creating C. cassia's characteristic aroma. A list of 43,412 differentially expressed genes (DEGs) involved in the biosynthetic pathways of aromatic VOCs were identified, including phenylpropanoids, mevalonic acid (MVA) and methylerythritol phosphate (MEP). A gene-metabolite regulatory network for terpenoid and phenylpropanoid metabolism was constructed to show the key candidate structural genes and transcription factors involved in the biosynthesis of terpenoids and phenylpropanoids. CONCLUSIONS The results of our research revealed the composition and changes of aromatic VOCs in C. cassia bark at different harvesting stages, differentiated the characteristic aroma components of cinnamon, and illuminated the molecular mechanism of aroma formation. These foundational results will provide technical guidance for the quality breeding of C. cassia.
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Affiliation(s)
- Shaochang Yao
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, 530200, China
- Key Laboratory of Protection and Utilization of Traditional Chinese Medicine and Ethnic Medicine Resources, Education Department of Guangxi Zhuang Autonomous Region, Nanning, 530200, China
| | - Xiaoming Tan
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, 530200, China
- Key Laboratory of Protection and Utilization of Traditional Chinese Medicine and Ethnic Medicine Resources, Education Department of Guangxi Zhuang Autonomous Region, Nanning, 530200, China
| | - Ding Huang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, 530200, China
- Key Laboratory of Protection and Utilization of Traditional Chinese Medicine and Ethnic Medicine Resources, Education Department of Guangxi Zhuang Autonomous Region, Nanning, 530200, China
| | - Linshuang Li
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, 530200, China
| | - Jianhua Chen
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, 530200, China
- Key Laboratory of Protection and Utilization of Traditional Chinese Medicine and Ethnic Medicine Resources, Education Department of Guangxi Zhuang Autonomous Region, Nanning, 530200, China
| | - Ruhong Ming
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, 530200, China
- Key Laboratory of Protection and Utilization of Traditional Chinese Medicine and Ethnic Medicine Resources, Education Department of Guangxi Zhuang Autonomous Region, Nanning, 530200, China
| | - Rongshao Huang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, 530200, China.
- Key Laboratory of Protection and Utilization of Traditional Chinese Medicine and Ethnic Medicine Resources, Education Department of Guangxi Zhuang Autonomous Region, Nanning, 530200, China.
| | - Chun Yao
- Guangxi Scientific Experimental Center of Traditional Chinese Medicine, Guangxi University of Chinese Medicine, Nanning, 530200, China.
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11
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Liu S, Rong Y, Chen Q, Ouyang Q. Colorimetric sensor array combined with chemometric methods for the assessment of aroma produced during the drying of tencha. Food Chem 2024; 432:137190. [PMID: 37633147 DOI: 10.1016/j.foodchem.2023.137190] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/24/2023] [Accepted: 08/16/2023] [Indexed: 08/28/2023]
Abstract
The aroma produced during drying is an important indicator of tencha and needs to be monitored. This study constructed an olfactory visualization system for assessing tencha aroma using colorimetric sensor array (CSA) combined with chemometric methods. The 16 chemically responsive dyes were selected to obtain aroma information of tencha samples and extracted image data of aroma information by machine vision algorithms. Subsequently, k-nearest neighbor, support vector machine, classification and regression tree, and random forest (RF), four qualitative models were applied to build the mathematical models. The RF model with nine principal components was preferred, with recognition rate of 100.00% and 91.07% for the training and prediction sets, respectively. The experimental results showed that CSA combined with the RF model can be effectively applied to assess tencha aroma. This study provided a scientific and novel method to maintain the stability of tencha quality in the production process.
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Affiliation(s)
- Shuangshuang Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yanna Rong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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12
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Rong Y, Riaz T, Lin H, Wang Z, Chen Q, Ouyang Q. Application of visible near-infrared spectroscopy combined with colorimetric sensor array for the aroma quality evaluation in tencha drying process. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 304:123385. [PMID: 37714101 DOI: 10.1016/j.saa.2023.123385] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 08/31/2023] [Accepted: 09/08/2023] [Indexed: 09/17/2023]
Abstract
The drying process is a critical stage in developing the aroma quality of tencha. In our research, visible near infrared (Vis-NIR) and colorimetric sensor array (Vis-NIR-CSA) were used for evaluating the aroma quality of tencha drying process. Vis-NIR recorded the spectral signal of CSA after the reaction in samples. Subsequently, the aroma quality was predicted by a combination of different data fusion strategies and classification and regression tree (CART) in tencha drying process. The high-level fusion strategy showed the best performance, with calibration and prediction set accuracy of 94.68% and 93.48%, respectively. The results indicated that Vis-NIR-CSA combined with high-level data fusion could be applied satisfactorily in the aroma quality evaluation of tencha. Moreover, pentanal was identified to be highly correlated with aroma quality during tencha drying process, which verified the sensor identification results. This study contributed to controlling good manufacturing practices and designing optimal tencha processing systems.
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Affiliation(s)
- Yanna Rong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Tahreem Riaz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Zhen Wang
- National Research and Development Center for Matcha Processing Technology, Jiangsu Xinpin Tea Co., Ltd, Changzhou 213254, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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13
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Xu Y, Liu Y, Yang J, Wang H, Zhou H, Lei P. Manufacturing process differences give Keemun black teas their distinctive aromas. Food Chem X 2023; 19:100865. [PMID: 37780253 PMCID: PMC10534231 DOI: 10.1016/j.fochx.2023.100865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 10/03/2023] Open
Abstract
Traditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. Total CF volatile concentrations ranged from 1666.3 to 2185.7 μg/L, followed by XL (1193.5-1916.1 μg/L), JZ (1058.9-1811.0 μg/L), and MF (987.5-1518.0 μg/L) tea infusions. A total of 79 volatiles in tea infusions was identified by two methods, among which fourteen with OAVs > 1 were identified and OAVs proportion of volatiles with flowery, fruity, or sweet notes to those with other notes differed in four Keemun black teas (CF = 6.58:1, MF = 5.16:1, JZ = 4.04:1, XL = 5.11:1). Phenylethyl alcohol oxidation resulted in phenylacetaldehyde formation which is the characteristic odorant in Keemun black tea. We clearly show that changes in tea processing gives the distinctive aroma to different Keemun black teas.
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Affiliation(s)
| | | | - Jihong Yang
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
| | - Hui Wang
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
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14
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Guo Y, Shen Y, Hu B, Ye H, Guo H, Chu Q, Chen P. Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:3707. [PMID: 37960063 PMCID: PMC10648715 DOI: 10.3390/plants12213707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023]
Abstract
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The "mellow" taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the "astringent" taste. "Kokumi" contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a "pure" and "clean and refreshing" aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the "chestnut" flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the "fresh" flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.
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Affiliation(s)
| | | | | | | | | | | | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (Y.G.); (Y.S.); (B.H.); (H.Y.); (H.G.); (Q.C.)
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15
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Jiang H, Zhang M, Yu F, Li X, Jin J, Zhou Y, Wang Q, Jing T, Wan X, Schwab W, Song C. A geraniol synthase regulates plant defense via alternative splicing in tea plants. HORTICULTURE RESEARCH 2023; 10:uhad184. [PMID: 37885816 PMCID: PMC10599320 DOI: 10.1093/hr/uhad184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 09/03/2023] [Indexed: 10/28/2023]
Abstract
Geraniol is an important contributor to the pleasant floral scent of tea products and one of the most abundant aroma compounds in tea plants; however, its biosynthesis and physiological function in response to stress in tea plants remain unclear. The proteins encoded by the full-length terpene synthase (CsTPS1) and its alternative splicing isoform (CsTPS1-AS) could catalyze the formation of geraniol when GPP was used as a substrate in vitro, whereas the expression of CsTPS1-AS was only significantly induced by Colletotrichum gloeosporioides and Neopestalotiopsis sp. infection. Silencing of CsTPS1 and CsTPS1-AS resulted in a significant decrease of geraniol content in tea plants. The geraniol content and disease resistance of tea plants were compared when CsTPS1 and CsTPS1-AS were silenced. Down-regulation of the expression of CsTPS1-AS reduced the accumulation of geraniol, and the silenced tea plants exhibited greater susceptibility to pathogen infection than control plants. However, there was no significant difference observed in the geraniol content and pathogen resistance between CsTPS1-silenced plants and control plants in the tea plants infected with two pathogens. Further analysis showed that silencing of CsTPS1-AS led to a decrease in the expression of the defense-related genes PR1 and PR2 and SA pathway-related genes in tea plants, which increased the susceptibility of tea plants to pathogens infections. Both in vitro and in vivo results indicated that CsTPS1 is involved in the regulation of geraniol formation and plant defense via alternative splicing in tea plants. The results of this study provide new insights into geraniol biosynthesis and highlight the role of monoterpene synthases in modulating plant disease resistance via alternative splicing.
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Affiliation(s)
- Hao Jiang
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Mengting Zhang
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Feng Yu
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Xuehui Li
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Jieyang Jin
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Youjia Zhou
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Qiang Wang
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Tingting Jing
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Wilfried Schwab
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biolog and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
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16
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Zhao Y, Yang P, Cheng Y, Liu Y, Yang Y, Liu Z. Insights into the physiological, molecular, and genetic regulators of albinism in Camellia sinensis leaves. Front Genet 2023; 14:1219335. [PMID: 37745858 PMCID: PMC10516542 DOI: 10.3389/fgene.2023.1219335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 08/03/2023] [Indexed: 09/26/2023] Open
Abstract
Introduction: Yanling Yinbiancha, a cultivar of Camellia sinensis (L.) O. Kuntze, is an evergreen woody perennial with characteristic albino leaves. A mutant variant with green leaves on branches has been recently identified. The molecular mechanisms underlying this color variation remain unknown. Methods: We aimed to utilize omics tools to decipher the molecular basis for this color variation, with the ultimate goal of enhancing existing germplasm and utilizing it in future breeding programs. Results and discussion: Albinotic leaves exhibited significant chloroplast degeneration and reduced carotenoid accumulation. Transcriptomic and metabolomic analysis of the two variants revealed 1,412 differentially expressed genes and 127 differentially accumulated metabolites (DAMs). Enrichment analysis for DEGs suggested significant enrichment of pathways involved in the biosynthesis of anthocyanins, porphyrin, chlorophyll, and carotenoids. To further narrow down the causal variation for albinotic leaves, we performed a conjoint analysis of metabolome and transcriptome and identified putative candidate genes responsible for albinism in C. sinensis leaves. 12, 7, and 28 DEGs were significantly associated with photosynthesis, porphyrin/chlorophyll metabolism, and flavonoid metabolism, respectively. Chlorophyllase 2, Chlorophyll a-Binding Protein 4A, Chlorophyll a-Binding Protein 24, Stay Green Regulator, Photosystem II Cytochrome b559 subunit beta along with transcription factors AP2, bZIP, MYB, and WRKY were identified as a potential regulator of albinism in Yanling Yinbiancha. Moreover, we identified Anthocyanidin reductase and Arabidopsis Response Regulator 1 as DEGs influencing flavonoid accumulation in albino leaves. Identification of genes related to albinism in C. sinensis may facilitate genetic modification or development of molecular markers, potentially enhancing cultivation efficiency and expanding the germplasm for utilization in breeding programs.
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Affiliation(s)
- Yang Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China
| | | | | | | | | | - Zhen Liu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China
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17
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Jin J, Zhao M, Jing T, Zhang M, Lu M, Yu G, Wang J, Guo D, Pan Y, Hoffmann TD, Schwab W, Song C. Volatile compound-mediated plant-plant interactions under stress with the tea plant as a model. HORTICULTURE RESEARCH 2023; 10:uhad143. [PMID: 37691961 PMCID: PMC10483893 DOI: 10.1093/hr/uhad143] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 07/15/2023] [Indexed: 09/12/2023]
Abstract
Plants respond to environmental stimuli via the release of volatile organic compounds (VOCs), and neighboring plants constantly monitor and respond to these VOCs with great sensitivity and discrimination. This sensing can trigger increased plant fitness and reduce future plant damage through the priming of their own defenses. The defense mechanism in neighboring plants can either be induced by activation of the regulatory or transcriptional machinery, or it can be delayed by the absorption and storage of VOCs for the generation of an appropriate response later. Despite much research, many key questions remain on the role of VOCs in interplant communication and plant fitness. Here we review recent research on the VOCs induced by biotic (i.e. insects and pathogens) and abiotic (i.e. cold, drought, and salt) stresses, and elucidate the biosynthesis of stress-induced VOCs in tea plants. Our focus is on the role of stress-induced VOCs in complex ecological environments. Particularly, the roles of VOCs under abiotic stress are highlighted. Finally, we discuss pertinent questions and future research directions for advancing our understanding of plant interactions via VOCs.
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Affiliation(s)
- Jieyang Jin
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
| | - Mingyue Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
| | - Tingting Jing
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
| | - Mengting Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
| | - Mengqian Lu
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
| | - Guomeng Yu
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
| | - Jingming Wang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
| | - Danyang Guo
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
| | - Yuting Pan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
| | - Timothy D Hoffmann
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Wilfried Schwab
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 230036, Hefei, Anhui, China
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18
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Song F, Zheng Y, Li R, Li Z, Liu B, Wu X. Intelligent control of green tea fixation with Microwave Processing. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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19
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Fang X, Liu Y, Xiao J, Ma C, Huang Y. GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea. Food Chem 2023; 410:135396. [PMID: 36634561 DOI: 10.1016/j.foodchem.2023.135396] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 12/22/2022] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-high performance liquid chromatography-Q-Exactive HF-X mass spectrometer (UHPLC-Q-Exactive HF/MS) were carried out to reveal dynamic changes of volatile and non-volatile compounds during the withering process of black tea. A total of 118 volatile organic compounds (VOCs) and 648 metabolites were identified in fresh and withered tea-leaves, respectively. Among them, 47 VOCs (OAV > 1.0) for the aroma formation, and 46 characteristic metabolites (VIP > 1.50, p < 0.01) selected through orthonormal partial least squares-discriminant analysis, indicated the withering contribution during black tea processing. Overall, the withering promoted alcohols, aldehydes, phenols, heterocyclic oxygen, hydrocarbons and halogenated hydrocarbons through relevant hydrolyzation, decomposition, terpene synthesis, and O-methylation. The hydrolyzation, O-methylation, condensation and N-acylation of kaempferol glycosides, quercetin glycosides, ester catechins, and gallic acid generated the accumulation of methoxyl flavonoids and flavonoid glucosides, dihydrokaempferol, syringic acid, theaflavins, and N-acylated amino acids, respectively.
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Affiliation(s)
- Xin Fang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China
| | - Yanan Liu
- Zhejiang Minghuang Natural Products Development Co., Ltd, Hangzhou, Zhejiang 310000, China
| | - Jingyi Xiao
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China
| | - Cunqiang Ma
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China
| | - Youyi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China.
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20
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Yu XL, Li J, Yang Y, Zhu J, Yuan H, Jiang Y. Comprehensive investigation on flavonoids metabolites of Longjing tea in different cultivars, geographical origins, and storage time. Heliyon 2023; 9:e17305. [PMID: 37426805 PMCID: PMC10329133 DOI: 10.1016/j.heliyon.2023.e17305] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 06/05/2023] [Accepted: 06/13/2023] [Indexed: 07/11/2023] Open
Abstract
In this study, four kinds of Longjing tea, the famous flat green tea and the protected geographical indication product in China, were used to explore the quality difference of the same green tea due to the cultivar, geographic origin, and storage time under the premise of consistent picking conditions and processing technology using the widely targeted metabolomics. Results showed that 483 flavonoid metabolites with 10 subgroups of flavonoids were screened and 118 differential flavonoid metabolites were identified. The number and subgroups of differential flavonoid metabolites produced by different cultivars of Longjing tea were the largest, followed by storage time, and third by the geographic origin. Glycosidification and methylation or methoxylation were the main structural modifications of differential flavonoid metabolites. This study has enriched the understanding of the effects of the cultivar, the geographic origin, and the storage time on the flavonoid metabolic profiles of Longjing tea, and provided worthy information for the traceability of green tea.
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21
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Jiang N, Hou S, Liu Y, Ren P, Xie N, Yuan Y, Hao Q, Liu M, Zhao Z. 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 2023; 14:1179553. [PMID: 37265633 PMCID: PMC10231682 DOI: 10.3389/fpls.2023.1179553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Accepted: 04/17/2023] [Indexed: 06/03/2023]
Abstract
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.
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Affiliation(s)
- Nan Jiang
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Research Center of Chinese Jujube, Hebei Agricultural University, Baoding, Hebei, China
| | - Shujuan Hou
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Yuye Liu
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Peixing Ren
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Nuoyu Xie
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Ye Yuan
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
| | - Qing Hao
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Mengjun Liu
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Research Center of Chinese Jujube, Hebei Agricultural University, Baoding, Hebei, China
| | - Zhihui Zhao
- College of Horticulture, Hebei Agricultural University, Baoding, Hebei, China
- Research Center of Chinese Jujube, Hebei Agricultural University, Baoding, Hebei, China
- Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
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22
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Gui A, Gao S, Zheng P, Feng Z, Liu P, Ye F, Wang S, Xue J, Xiang J, Ni D, Yin J. Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis. Foods 2023; 12:foods12071551. [PMID: 37048372 PMCID: PMC10094149 DOI: 10.3390/foods12071551] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/27/2023] [Accepted: 04/01/2023] [Indexed: 04/09/2023] Open
Abstract
Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-volatile metabolites during steamed green tea processing. A total of 735 non-volatile compounds were identified, covering 14 subclasses. Of these, 256 compounds showed significant changes in at least one processing step. Most amino acids, main catechins, caffeine, and main sugars were excluded from the analysis. The most significant alterations were observed during steaming, followed by shaping and drying. Steaming resulted in significant increases in the levels of most amino acids and their peptides, most phenolic acids, most organic acids, and most nucleotides and their derivates, as well as some flavonoids. Steaming also resulted in significant decreases in the levels of most lipids and some flavonoids. Shaping and drying caused significant increases in the levels of some flavonoids, phenolic acids, and lipids, and significant decreases in the levels of some amino acids and their peptides, some flavonoids, and some other compounds. Our study provides a comprehensive characterization of the dynamic alterations in non-volatile metabolites during steamed green tea manufacturing.
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Affiliation(s)
- Anhui Gui
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Shiwei Gao
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Pengcheng Zheng
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Zhihui Feng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Panpan Liu
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Fei Ye
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Shengpeng Wang
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jinjin Xue
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jun Xiang
- Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi 445002, China
| | - Dejiang Ni
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Junfeng Yin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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23
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Yu J, Ho CT, Lin Z, Zhu Y, Feng Z, Ni D, Zeng S, Zeng X, Wang Y, Ning J, Zhang L, Zhai X, Wan X. Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu'an Guapian Green Tea Infusion ( Camellia sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37010118 DOI: 10.1021/acs.jafc.3c00486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The volatile fraction was isolated from the premium and common grade of Lu'an Guapian green tea infusion by solvent-assisted flavor evaporation distillation. With the application of aroma extract dilution analysis, a total of 52 aroma-active compounds were revealed in the flavor dilution (FD) factor area of 32-8192. Besides, five additional odorants with higher volatility were identified using solid-phase microextraction. The aroma profiles, FD factors, and quantitative data of premium Guapian (PGP) and common Guapian (CGP) showed apparent differences. The intensity of the flowery attribute was significantly higher in PGP than in CGP, while cooked vegetable-like was the most outstanding odor note in CGP. The recombination experiment and the omission test of PGP clarified that dimethyl sulfide, (E,E)-2,4-heptadienal, (E)-β-ionone, (E,Z)-2,6-nonadienal, 2-methylbutanal, indole, 6-methyl-5-hepten-2-one, hexanal, 3-methylbutanal, γ-hexalactone, methyl epijasmonate, linalool, geraniol, and (Z)-3-hexen-1-ol were the key odorants of PGP tea infusion. The omission and addition tests of flowery odorants manifested that (E)-β-ionone, geraniol, and (E,E)-2,4-heptadienal, with higher odor activity values in PGP than in CGP, contributed to the flowery attribute most. The difference in the concentration of the abovementioned odorants with flowery odor notes could be one of the main factors which led to the difference in aroma quality between the two grades of Lu'an Guapian.
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Affiliation(s)
- Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chi-Tang Ho
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhihui Feng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Dejiang Ni
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | | | - Xuehong Zeng
- Huiliu Tea Industrial Co., Limited, Lu'an 237000, China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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24
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Hu S, Hu Y, Mei H, Li J, Xuan W, Jeyaraj A, Zhao Z, Zhao Y, Han R, Chen X, Li X. Genome-wide analysis of long non-coding RNAs (lncRNAs) in tea plants ( Camellia sinensis) lateral roots in response to nitrogen application. FRONTIERS IN PLANT SCIENCE 2023; 14:1080427. [PMID: 36909382 PMCID: PMC9998519 DOI: 10.3389/fpls.2023.1080427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 01/23/2023] [Indexed: 06/18/2023]
Abstract
Tea (Camellia sinensis) is one of the significant cash crops in China. As a leaf crop, nitrogen supply can not only increase the number of new shoots and leaves but also improve the tenderness of the former. However, a conundrum remains in science, which is the molecular mechanism of nitrogen use efficiency, especially long non-coding RNA (lncRNA). In this study, a total of 16,452 lncRNAs were identified through high-throughput sequencing analysis of lateral roots under nitrogen stress and control conditions, of which 9,451 were differentially expressed lncRNAs (DE-lncRNAs). To figure out the potential function of nitrogen-responsive lncRNAs, co-expression clustering was employed between lncRNAs and coding genes. KEGG enrichment analysis revealed nitrogen-responsive lncRNAs may involve in many biological processes such as plant hormone signal transduction, nitrogen metabolism and protein processing in endoplasmic reticulum. The expression abundance of 12 DE-lncRNAs were further verified by RT-PCR, and their expression trends were consistent with the results of RNA-seq. This study expands the research on lncRNAs in tea plants, provides a novel perspective for the potential regulation of lncRNAs on nitrogen stress, and valuable resources for further improving the nitrogen use efficiency of tea plants.
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Affiliation(s)
- Shunkai Hu
- International Institute of Tea Industry Innovation for “One Belt, One Road”, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yimeng Hu
- International Institute of Tea Industry Innovation for “One Belt, One Road”, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Huiling Mei
- College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Jianjie Li
- College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Wei Xuan
- College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Anburaj Jeyaraj
- International Institute of Tea Industry Innovation for “One Belt, One Road”, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Zhen Zhao
- International Institute of Tea Industry Innovation for “One Belt, One Road”, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yuxin Zhao
- International Institute of Tea Industry Innovation for “One Belt, One Road”, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Rui Han
- International Institute of Tea Industry Innovation for “One Belt, One Road”, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xuan Chen
- International Institute of Tea Industry Innovation for “One Belt, One Road”, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xinghui Li
- International Institute of Tea Industry Innovation for “One Belt, One Road”, Nanjing Agricultural University, Nanjing, Jiangsu, China
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25
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Ma Z, Ma Y, Liu Y, Zhou B, Zhao Y, Wu P, Zhang D, Li D. Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus ( Nelumbo nucifera) Leaf. Foods 2023; 12:foods12010198. [PMID: 36613414 PMCID: PMC9818530 DOI: 10.3390/foods12010198] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/29/2022] [Accepted: 12/30/2022] [Indexed: 01/04/2023] Open
Abstract
In this study, fresh lotus leaves at two maturity stages were processed to tea products by different methods (white-tea process, green-tea process and black-tea process). The volatile compounds, phytochemical profiles and antioxidant activities of lotus-leaf tea were investigated. A total of 81 volatile components were identified with HS-GC-IMS. The mature lotus-leaf tea showed more volatile compounds than the tender lotus-leaf tea. The lotus leaf treated with the white-tea process had more aroma components than other processing methods. In addition, six types of phenolic compounds, including luteolin, catechin, quercetin, orientin, hyperoside and rutin were identified in the lotus-leaf tea. The mature leaves treated with the green-tea process had the highest levels of TPC (49.97 mg gallic acid/g tea) and TFC (73.43 mg rutin/g tea). The aqueous extract of lotus-leaf tea showed positive scavenging capacities of DPPH and ABTS radicals, and ferric ion reducing power, whereas tender lotus leaf treated with the green-tea process exhibited the strongest antioxidant activity. What is more, the antioxidant activities had a significant positive correlation with the levels of TPC and TFC in lotus-leaf tea. Our results provide a theoretical basis for the manufacture of lotus-leaf-tea products with desirable flavor and health benefits.
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Affiliation(s)
- Zhili Ma
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Yu Ma
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Yin Liu
- Wuhan Huanghelou Essence and Flavor Co., Ltd., Wuhan 430040, China
| | - Bei Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yalin Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ping Wu
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Dexin Zhang
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
| | - Deyuan Li
- School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China
- Correspondence: ; Tel.: +86-18071533185
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26
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Ouyang W, Yu Y, Wang H, Jiang Y, Hua J, Ning J, Yuan H. Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics. Food Res Int 2022; 162:112099. [DOI: 10.1016/j.foodres.2022.112099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
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27
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Chen M, Fang D, Gou H, Wang S, Yue W. Quantitative Measurement Reveals Dynamic Volatile Changes and Potential Biochemical Mechanisms during Green Tea Spreading Treatment. ACS OMEGA 2022; 7:40009-40020. [PMID: 36385841 PMCID: PMC9647863 DOI: 10.1021/acsomega.2c04654] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 10/11/2022] [Indexed: 06/16/2023]
Abstract
Quantitative data provide clues for biochemical reactions or regulations. The absolute quantification of volatile compounds in tea is complicated by their low abundance, volatility, thermal liability, matrix complexity, and instrumental sensitivity. Here, by integrating solvent-assisted flavor evaporation extraction with a gas chromatography-triple quadrupole mass spectrometry platform, we successfully established a method based on multiple reaction monitoring (MRM). The method was validated by multiple parameters, including the linear range, limit of detection, limit of quantification, precision, repeatability, stability, and accuracy. This method was then applied to measure temporal changes of endogenous volatiles during green tea spreading treatment. In total, 38 endogenous volatiles were quantitatively measured, which are derived from the shikimic acid pathway, mevalonate pathway, 2-C-methylerythritol-4-phosphate pathway, and fatty acid derivative pathway. Hierarchical clustering and heat-map analysis demonstrated four different changing patterns during green tea spreading treatment. Pathway analysis was then conducted to explore the potential biochemistry underpinning these dynamic change patterns. Our data demonstrated that the established MRM method showed high selectivity and sensitivity for quantitative tea volatile measurement and offered novel insights about volatile formation during green tea spreading.
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Affiliation(s)
- Mingjie Chen
- College
of Life Sciences, Henan Key Laboratory of Tea Plant Biology, Xinyang Normal University, Xinyang, Henan 464000, China
| | - Dongsheng Fang
- College
of Life Sciences, Henan Key Laboratory of Tea Plant Biology, Xinyang Normal University, Xinyang, Henan 464000, China
| | - Huan Gou
- College
of Life Sciences, Henan Key Laboratory of Tea Plant Biology, Xinyang Normal University, Xinyang, Henan 464000, China
| | - Shiya Wang
- College
of Life Sciences, Henan Key Laboratory of Tea Plant Biology, Xinyang Normal University, Xinyang, Henan 464000, China
| | - Wenjie Yue
- Jinshan
College, Fujian Agriculture and Forestry
University, Fuzhou, Fujian 350002, China
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28
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Zheng Z, Zhang C, Liu K, Liu Q. Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor. RICE (NEW YORK, N.Y.) 2022; 15:53. [PMID: 36309628 PMCID: PMC9617995 DOI: 10.1186/s12284-022-00602-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 10/14/2022] [Indexed: 05/13/2023]
Abstract
Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well.
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Affiliation(s)
- Zichen Zheng
- College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China
| | - Chao Zhang
- College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China.
| | - Kewei Liu
- College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China
| | - Qiaoquan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China
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29
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Liu Y, Tian J, Liu B, Zhuo Z, Shi C, Xu R, Xu M, Liu B, Ye J, Sun L, Liao H. Effects of pruning on mineral nutrients and untargeted metabolites in fresh leaves of Camellia sinensis cv. Shuixian. FRONTIERS IN PLANT SCIENCE 2022; 13:1016511. [PMID: 36311102 PMCID: PMC9606708 DOI: 10.3389/fpls.2022.1016511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/28/2022] [Indexed: 05/27/2023]
Abstract
Pruning is an important strategy for increasing tea production. However, the effects of pruning on tea quality are not well understood. In this study, tea leaves were collected from Wuyi Mountain for both ionomic and metabolomic analyses. A total of 1962 and 1188 fresh tea leaves were respectively collected from pruned and unpruned tea plants sampled across 350 tea plantations. Ionomic profiles of fresh tea leaves varied significantly between pruned and unpruned sources. For tea plants, pruning was tied to decreases in the concentrations of mobile elements, such as nitrogen (N), phosphorus (P), potassium (K) and magnesium (Mg), and dramatic increases in the concentrations of the immobile ions calcium (Ca), aluminum (Al), manganese (Mn), boron (B) and cobalt (Co). Clustering and heatmap analysis showed that pruning also affected tea leaf metabolism. Among 85 metabolites that were significantly impacted by pruning, 30 were identified through random forest analysis as characteristic differential metabolites with a prediction rate of 86.21%. Redundancy analysis showed that pruning effects on mineral nutrient concentrations accounted for 25.54% of the variation in characteristic metabolites between treatments, with the highest contributions of 6.64% and 3.69% coming from Ca and Mg, respectively. In correlation network analysis, Ca and Mg both exhibited close, though opposing correlations with six key metabolites, including key quality indicators 1,3-dicaffeoylquinic acid and 2-O-caffeoyl arbutin. In summary, large scale sampling over hundreds of tea plantations demonstrated that pruning affects tea quality, mainly through influences on leaf mineral composition, with Ca and Mg playing large roles. These results may provide a solid scientific basis for improved management of high-quality tea plantations.
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Affiliation(s)
- Yang Liu
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jing Tian
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bei Liu
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zuopin Zhuo
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Chen Shi
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ruineng Xu
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Maoxing Xu
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Baoshun Liu
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Jianghua Ye
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Lili Sun
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Hong Liao
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
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30
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Wang J, Li X, Wu Y, Qu F, Liu L, Wang B, Wang P, Zhang X. HS−SPME/GC−MS Reveals the Season Effects on Volatile Compounds of Green Tea in High−Latitude Region. Foods 2022; 11:foods11193016. [PMID: 36230092 PMCID: PMC9563017 DOI: 10.3390/foods11193016] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/20/2022] [Accepted: 09/23/2022] [Indexed: 11/19/2022] Open
Abstract
This study investigates the volatile compounds of green tea produced with different leaves from spring, summer, and autumn in high−latitude region. A total of 95 volatile compounds were identified by gas chromatography–mass spectrometry (GC–MS). Spring, summer and autumn green tea contained 68, 72 and 82 volatile compounds, respectively. Principal component analysis (PCA), partial least squares−discrimination analysis (PLS−DA), and hierarchical cluster analysis (HCA) classified the samples and showed the difference. And 32 key characteristic components were screened out based on variable importance in the projection (VIP) values higher than 1.0. The characteristic volatile compounds of spring green tea including 18 components, such as geranylacetone, phenethyl alcohol, geraniol, β−ionone, jasmone, 1−octen−3−ol and longifolene. 13 components such as 2−methylfuran, indole, 1−octanol, D−limonene and ethanethiol were the key compounds in summer green tea. And 2,4,6−trimethylstyrene was the major differential volatile compounds in autumn green tea. The results increase our knowledge of green tea in different seasons and provide a theoretical basis for production control of green tea.
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Affiliation(s)
- Jie Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Xiaohan Li
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Ying Wu
- College of Agriculture, Tennessee State University, Nashville, TN 37209, USA
| | - Fengfeng Qu
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Lei Liu
- Bureau of Agriculture and Rural Affairs of Laoshan District, Qingdao 266061, China
| | - Baoyi Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Peiqiang Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
| | - Xinfu Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China
- Correspondence: ; Tel.: +86-13969681993
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31
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Wang F, Zhang B, Wen D, Liu R, Yao X, Chen Z, Mu R, Pei H, Liu M, Song B, Lu L. Chromosome-scale genome assembly of Camellia sinensis combined with multi-omics provides insights into its responses to infestation with green leafhoppers. FRONTIERS IN PLANT SCIENCE 2022; 13:1004387. [PMID: 36212364 PMCID: PMC9539759 DOI: 10.3389/fpls.2022.1004387] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 08/25/2022] [Indexed: 06/16/2023]
Abstract
The tea plant (Camellia sinensis) is an important economic crop, which is becoming increasingly popular worldwide, and is now planted in more than 50 countries. Tea green leafhopper is one of the major pests in tea plantations, which can significantly reduce the yield and quality of tea during the growth of plant. In this study, we report a genome assembly for DuyunMaojian tea plants using a combination of Oxford Nanopore Technology PromethION™ with high-throughput chromosome conformation capture technology and used multi-omics to study how the tea plant responds to infestation with tea green leafhoppers. The final genome was 3.08 Gb. A total of 2.97 Gb of the genome was mapped to 15 pseudo-chromosomes, and 2.79 Gb of them could confirm the order and direction. The contig N50, scaffold N50 and GC content were 723.7 kb, 207.72 Mb and 38.54%, respectively. There were 2.67 Gb (86.77%) repetitive sequences, 34,896 protein-coding genes, 104 miRNAs, 261 rRNA, 669 tRNA, and 6,502 pseudogenes. A comparative genomics analysis showed that DuyunMaojian was the most closely related to Shuchazao and Yunkang 10, followed by DASZ and tea-oil tree. The multi-omics results indicated that phenylpropanoid biosynthesis, α-linolenic acid metabolism, flavonoid biosynthesis and 50 differentially expressed genes, particularly peroxidase, played important roles in response to infestation with tea green leafhoppers (Empoasca vitis Göthe). This study on the tea tree is highly significant for its role in illustrating the evolution of its genome and discovering how the tea plant responds to infestation with tea green leafhoppers will contribute to a theoretical foundation to breed tea plants resistant to insects that will ultimately result in an increase in the yield and quality of tea.
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Affiliation(s)
- Fen Wang
- The Department of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, China
- The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guiyang, China
| | - Baohui Zhang
- The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guiyang, China
- Horticulture Institute (Guizhou Horticultural Engineering Technology Research Center), Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Di Wen
- The Department of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, China
| | - Rong Liu
- The Department of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, China
| | - Xinzhuan Yao
- The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guiyang, China
- College of Tea Science, Guizhou University, Guiyang, China
| | - Zhi Chen
- The Department of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, China
| | - Ren Mu
- The Department of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, China
| | - Huimin Pei
- The Department of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, China
| | - Min Liu
- Biomarker Technologies Corporation, Beijing, China
| | - Baoxing Song
- The Department of Life Science and Agriculture, Qiannan Normal College for Nationalities, Duyun, China
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Litang Lu
- The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guiyang, China
- College of Tea Science, Guizhou University, Guiyang, China
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A Rapid Prediction Method of Moisture Content for Green Tea Fixation Based on WOA-Elman. Foods 2022; 11:foods11182928. [PMID: 36141056 PMCID: PMC9498461 DOI: 10.3390/foods11182928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/05/2022] [Accepted: 09/15/2022] [Indexed: 11/17/2022] Open
Abstract
Fixation is the most critical step in the green tea process. Hence, this study developed a rapid and accurate moisture content detection for the green tea fixation process based on near-infrared spectroscopy and computer vision. Specifically, we created a quantitative moisture content prediction model appropriate for the processing of green tea fixation. First, we collected spectrum and image information of green tea fixation leaves, utilizing near-infrared spectroscopy and computer vision. Then, we applied the partial least squares regression (PLSR), support vector regression (SVR), Elman neural network (ENN), and Elman neural network based on whale optimization algorithm (WOA-ENN) methods to build the prediction models for single data (data from a single sensor) and mid-level data fusion, respectively. The results revealed that the mid-level data fusion strategy combined with the WOA-ENN model attained the best effect. Namely, the prediction set correlation coefficient (Rp) was 0.9984, the root mean square error of prediction (RMSEP) was 0.0090, and the relative percent deviation (RPD) was 17.9294, highlighting the model’s excellent predictive performance. Thus, this study identified the feasibility of predicting the moisture content in the process of green tea fixation by miniaturized near-infrared spectroscopy. Moreover, in establishing the model, the whale optimization algorithm was used to overcome the defect whereby the Elman neural network falls into the local optimum. In general, this study provides technical support for rapid and accurate moisture content detection in green tea fixation.
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Tian H, Feng Y, Yang X, Li S, Pang C, Ma C. Development of a new and facile method for determination of chlorpyrifos residues in green tea by dispersive liquid-liquid microextraction. Sci Rep 2022; 12:15542. [PMID: 36109661 PMCID: PMC9477813 DOI: 10.1038/s41598-022-20021-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 09/07/2022] [Indexed: 11/21/2022] Open
Abstract
In this work a simple, rapid, and environmentally friendly method has been established for the determination of chlorpyrifos residue in green tea by dispersive liquid-liquid microextraction and gas chromatography-flame photometric detection. Some experimental parameters that influence extraction efficiency, such as the kind and volume of disperser solvents and extraction solvents, extraction time, addition of salt and pH, were investigated. And the optimal experimental conditions were obtained, quantitative analysis was carried out using external standard method. The correlation coefficient of the calibration curves was 0.999 with in 0.05 mg/kg to 5 mg/kg. The results showed that under the optimum conditions, the enrichment factors of the chlorpyrifos was about 554.51, the recoveries for standard addition fell in the range from 91.94 to 104.70% and the relative standard deviations was 4.61%. The limit of quantification of chlorpyrifos in green tea was 0.02 μg/mL at the signal/noise ratio of 3.
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Affiliation(s)
- Hai Tian
- Analysis and Testing Center, Chinese Academy of Tropical Agricultural Science & Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou, China
| | - Yujie Feng
- Institute of Plant Protection, Ministry of Agriculture, Hainan Academy of Agricultural Science & Scientific Observation and Experiment Station of Crop Pests in HaiKou, Haikou, China.
| | - Xinfeng Yang
- Analysis and Testing Center, Chinese Academy of Tropical Agricultural Science & Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou, China
| | - Shuhuai Li
- Analysis and Testing Center, Chinese Academy of Tropical Agricultural Science & Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou, China
| | - Chaohai Pang
- Analysis and Testing Center, Chinese Academy of Tropical Agricultural Science & Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou, China
| | - Chen Ma
- Analysis and Testing Center, Chinese Academy of Tropical Agricultural Science & Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou, China
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34
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Zhai X, Zhang L, Granvogl M, Ho CT, Wan X. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques. Compr Rev Food Sci Food Saf 2022; 21:3867-3909. [PMID: 35810334 DOI: 10.1111/1541-4337.12999] [Citation(s) in RCA: 69] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 01/28/2023]
Abstract
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.
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Affiliation(s)
- Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, Faculty of Natural Science, University of Hohenheim, Stuttgart, Germany
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
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35
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Zeng Z, Jiang Y, Ma C, Chen J, Zhang X, Lin J, Liu Y, Guo J. Numerical Analysis on Heat Characteristics of the Ventilation Basket for Fresh Tea Leaves. Foods 2022; 11:foods11152178. [PMID: 35892763 PMCID: PMC9330920 DOI: 10.3390/foods11152178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 07/05/2022] [Accepted: 07/15/2022] [Indexed: 12/10/2022] Open
Abstract
Plastic baskets are commonly used as containers for fresh tea leaves during storage and transport after harvest. Nevertheless, there are significant challenges in controlling the core temperature of the basket since fresh tea leaves still maintain a certain degree of respiration after being harvested, with extremely high temperatures being the major factor for the color change of fresh tea leaves. A numerical model was developed to improve the temperature control of the plastic basket, by which the influence of different structural parameters on the core temperature in the plastic baskets with fresh tea leaves was analyzed. The accuracy of the model in predicting airflow and temperature distributions was validated against experimental data. The maximum RMSE was 1.158 °C and the maximum MRE was 5.410% between the simulated and test temperature value. The maximum deviation between the simulated velocity and test velocity was 0.11 m/s, the maximum RE was 29.05% and the maximum SD was 0.024. The results show that a plastic basket with a ventilation duct efficiently decreased the temperature of the fresh tea leaves and significantly affected the heat transfer between the fresh tea leaves and the ambient air compared to the plastic basket without a ventilation duct. Furthermore, the effect on the heat transfer was further expanded by the use of a plastic basket with a ventilation duct when the plastic baskets were stacked. The maximum temperature differences were 0.52 and 0.40 according to the stacked and single-layer products, respectively. The ambient temperature and the bulk density of the fresh tea leaves have a significant influence on the core temperature.
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Affiliation(s)
- Zhixiong Zeng
- College of Engineering, South China Agricultural University, Guangzhou 510642, China; (Z.Z.); (Y.J.); (J.C.); (X.Z.); (J.L.); (Y.L.)
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 525000, China
| | - Yihong Jiang
- College of Engineering, South China Agricultural University, Guangzhou 510642, China; (Z.Z.); (Y.J.); (J.C.); (X.Z.); (J.L.); (Y.L.)
| | - Chengying Ma
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
| | - Jin Chen
- College of Engineering, South China Agricultural University, Guangzhou 510642, China; (Z.Z.); (Y.J.); (J.C.); (X.Z.); (J.L.); (Y.L.)
| | - Xiaodan Zhang
- College of Engineering, South China Agricultural University, Guangzhou 510642, China; (Z.Z.); (Y.J.); (J.C.); (X.Z.); (J.L.); (Y.L.)
| | - Jicheng Lin
- College of Engineering, South China Agricultural University, Guangzhou 510642, China; (Z.Z.); (Y.J.); (J.C.); (X.Z.); (J.L.); (Y.L.)
| | - Yanhua Liu
- College of Engineering, South China Agricultural University, Guangzhou 510642, China; (Z.Z.); (Y.J.); (J.C.); (X.Z.); (J.L.); (Y.L.)
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 525000, China
| | - Jiaming Guo
- College of Engineering, South China Agricultural University, Guangzhou 510642, China; (Z.Z.); (Y.J.); (J.C.); (X.Z.); (J.L.); (Y.L.)
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 525000, China
- Correspondence: ; Tel./Fax: +86-020-8528-2860
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36
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Xiao Z, Zhang W, Guo W, Zhang L, Huang A, Tao M, Li M, Su R, Liu Z. Determining the effects of tencha-ro drying on key volatile compounds in tencha (Camellia sinensis) through gas chromatography-mass spectrometry. J Food Sci 2022; 87:3355-3365. [PMID: 35822303 DOI: 10.1111/1750-3841.16245] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 06/05/2022] [Accepted: 06/14/2022] [Indexed: 11/26/2022]
Abstract
Drying is the key process through which the aroma of tencha forms. However, the effects of drying method on volatiles are unknown. We compared tencha-ro drying with regular drying. Volatiles in tencha infusions were extracted using headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry. Partial least squares (PLS), odor activity value (OAV), and heat map analyses were performed to identify the optimal drying method for creating a seaweed-like aroma. Changes in the key volatile compounds of the samples were investigated. The tencha infusions contained 125 volatiles with nine chemical structures. According to the sensory evaluation, tencha-ro drying was the optimal method for producing high-quality tencha with an intense and consistent seaweed-like aroma. The PLS model accurately distinguished among the types of tencha. By combining OAVs with screening through multivariate statistical analysis, six volatile compounds were revealed to contribute substantially to tencha's seaweed-like aroma: 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, dimethyl sulfide, β-ionone, and 2-formyl-1-methylpyrrole. The findings provide a theoretical basis and technical guidance for the processing of high-quality tencha with a strong seaweed-like aroma. PRACTICAL APPLICATION: This study demonstrated that tencha-ro drying contributes to the formation of a seaweed-like aroma in tencha and provides theoretical guidance for tea factories to use the appropriate drying methods for high-quality tencha.
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Affiliation(s)
- Zhipeng Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Wenjun Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Wenli Guo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Lan Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Ai Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Meng Tao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Meiqin Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Rui Su
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.,School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
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37
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Gomes JS, de Sousa RMF, Petruci JFDS. Paper-based colorimetric sensor array for the rapid and on-site discrimination of green tea samples based on the flavonoid composition. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:2471-2478. [PMID: 35687068 DOI: 10.1039/d2ay00590e] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Green tea is a worldwide appreciated food product with Chinese production estimated to reach over 3m tons in 2027 and with many valuable health effects. The development of analytical methods to discriminate among green tea samples is induced by economic benefits and to avoid deliberate origin mislabeling and adulteration. In this study, we present a paper-based colorimetric sensor array comprised of six ordinary reagents tailored for the discrimination of green tea extracts of different brands according to differences in the composition of flavonoids. The colorimetric array was rationally designed based on indicators that differentially react with a variety of flavonoids via specific functional groups. 4 μL of each reagent was impregnated onto the paper surface followed by the addition of the green tea extract. After 1 minute, digital images were acquired using a smartphone and the color changes were employed to build differential maps with a unique fingerprint for each green tea sample. Moreover, principal component analysis (PCA) and hierarchical component analysis (HCA) were employed to successfully discriminate among the samples, enabling the origin and adulteration identification of the samples. Therefore, this study provides a simple, effective, low-cost, and portable method for quick discrimination and quality control of green tea samples.
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Affiliation(s)
- Jéssica Santos Gomes
- Institute of Chemistry, Federal University of Uberlândia, 38408-902, Uberlandia, MG, Brazil.
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Shi Y, Zhu Y, Ma W, Shi J, Peng Q, Lin Z, Lv H. Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics. Food Chem 2022; 394:133501. [PMID: 35728471 DOI: 10.1016/j.foodchem.2022.133501] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 11/04/2022]
Abstract
In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var. sinensis), and explored processing effects on the metabolic profiles of four types of green teas (FGTs) using the widely targeted metabolomics. Results showed that 146 differential metabolites including flavonoids, amino acids, lipids, and phenolic acids were screened among 1034 non-volatiles. In addition, nineteen differential metabolites were screened among 79 volatiles. Most of non-volatiles and volatiles metabolites changed notably in different manufacturing processes, whereas there were no significant differences (p>0.05) in the levels of total catechins between FGTs and FTL. The transformation of metabolites was the dominant trend during green tea processing. The results contribute to a better understanding of how the manufacturing process influences green tea quality, and provide useful information for the enrichment of tea biochemistry theory.
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Key Words
- Differential metabolite
- Epigallocatechin gallate (PubChem, CID65064)
- Geraniol (PubChem, CID637566)
- Green tea
- Kaempferol (PubChem, CID5280863)
- Linalool (PubChem, CID6549)
- Methyl salicylate (PubChem, CID4133)
- Non-volatile metabolite
- Phenylethyl alcohol (PubChem, CID6054)
- Process technology
- Quercetin (PubChem, CID5280343)
- Theanine (PubChem, CID439378)
- Volatiles
- Widely targeted metabolomics
- l-Phenylalanine (PubChem, CID6140)
- α-Linolenic acid (PubChem, CID860)
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Affiliation(s)
- Yali Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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39
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Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model. Foods 2022; 11:foods11111582. [PMID: 35681332 PMCID: PMC9180411 DOI: 10.3390/foods11111582] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 01/27/2023] Open
Abstract
Fixation is a key process contributing to different flavors of green tea and pan-fire and steam were the common fixation methods applied conventionally. In this study, pan-fired green tea (PGT) and steamed green tea (SGT) produced by different fixation methods were compared in characteristic biochemicals including volatile compounds, amino acids, catechins and alkaloids, together with evaluating their tastes and lipid-lowering effects. PGT and SGT could be distinguished clearly by orthogonal partial least squares discriminant analysis (OPLS-DA) and heatmap. SGT had higher contents of volatile alcohols (44.75%) with green and floral attributes, while PGT had higher contents of volatile esters (22.63%) with fruity and sweet attributes. Results of electronic tongue analysis showed that PGT and SGT had similar taste of strong umami and sweetness, but little astringency and bitterness. In addition, amino acids were more abundant in PGT (41.47 mg/g in PGT, 33.79 mg/g in SGT), and catechins were more abundant in SGT (111.36 mg/g in PGT, 139.68 mg/mg in SGT). Zebrafish larvae high-fat model was applied to study the lipid-lowering effects of PGT and SGT. Results showed that both SGT and PGT had lipid-lowering effects, and the lipid level was decreased to 61.11 and 54.47% at concentration of 300 mg/L compared to high-fat group, respectively. Generally, different fixation methods of pan-fire and steam showed significant effects on aroma and contents of characteristic chemical compounds (amino acids and catechins) of green tea, but no effects on the taste and lipid-lowering activity.
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40
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Directed Accumulation of Nitrogen Metabolites through Processing Endows Wuyi Rock Tea with Singular Qualities. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103264. [PMID: 35630739 PMCID: PMC9147623 DOI: 10.3390/molecules27103264] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 05/12/2022] [Accepted: 05/16/2022] [Indexed: 11/17/2022]
Abstract
The execution of specific processing protocols endows Wuyi rock tea with distinctive qualities produced through signature metabolic processes. In this work, tea leaves were collected before and after each of three processing stages for both targeted and untargeted metabolomic analysis. Metabolic profiles of processing stages through each processing stage of rotation, pan-firing and roasting were studied. Overall, 614 metabolites were significantly altered, predominantly through nitrogen- enriching (N) pathways. Roasting led to the enrichment of 342 N metabolites, including 34 lipids, 17 organic acids, 32 alkaloids and 25 amino acids, as well as secondary derivatives beneficial for tea quality. This distinctive shift towards enrichment of N metabolites strongly supports concluding that this directed accumulation of N metabolites is how each of the three processing stages endows Wuyi rock tea with singular quality.
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Zhou H, Wang S, Xie HF, Liu G, Shamala LF, Pang J, Zhang Z, Ling TJ, Wei S. Cytosolic Nudix Hydrolase 1 Is Involved in Geranyl β-Primeveroside Production in Tea. FRONTIERS IN PLANT SCIENCE 2022; 13:833682. [PMID: 35646040 PMCID: PMC9131077 DOI: 10.3389/fpls.2022.833682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Accepted: 04/19/2022] [Indexed: 06/15/2023]
Abstract
Geraniol is a potent tea odorant and exists mainly as geranyl glycoside in Camellia sinensis. Understanding the mechanisms of geraniol biosynthesis at molecular levels in tea plants is of great importance for practical improvement of tea aroma. In this study, geraniol and its glycosides from tea plants were examined using liquid chromatography coupled with mass spectrometry. Two candidate geraniol synthase (GES) genes (CsTPS) and two Nudix hydrolase genes (CsNUDX1-cyto and CsNUDX1-chlo) from the tea genome were functionally investigated through gene transcription manipulation and gene chemical product analyses. Our data showed that in tea leaves, levels of geranyl β-primeveroside were dramatically higher than those of geranyl β-glucoside, while free geraniol was undetectable in this study. A tempo-spatial variation of geranyl β-primeveroside abundance in tea plants existed, with high levels in young and green tissues and low levels in mature or non-green tissues. Cytosolic CsNUDX1-cyto showed higher hydrolysis activity of geranyl-pyrophosphate to geranyl-monophosphate (GP) in vitro than did chloroplastidial CsNUDX1-chlo. A transgenic study revealed that expression of CsNUDX1-cyto resulted in significantly more geranyl β-primeveroside in transgenic Nicotiana benthamiana compared with non-transgenic wild-type, whereas expression of CsNUDX1-chlo had no effect. An antisense oligo-deoxynucleotide study confirmed that suppression of CsNUDX1-cyto transcription in tea shoots led to a significant decrease in geranyl β-primeveroside abundance. Additionally, CsNUDX1-cyto transcript levels and geranyl β-primeveroside abundances shared the same tempo-spatial patterns in different organs in the tea cultivar "Shucha Zao," indicating that CsNUDX1-cyto is important for geranyl β-primeveroside formation in tea plants. Results also suggested that neither of the two candidate GES genes in tea plants did not function as GES in transgenic N. benthamiana. All our data indicated that CsNUDX1-cyto is involved in geranyl β-primeveroside production in tea plants. Our speculation about possible conversion from the chemical product of CsNUDX1-cyto to geranyl β-primeveroside in plants was also discussed.
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Affiliation(s)
- Hanchen Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan, China
| | - Shijie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Hao-Fen Xie
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Guofeng Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- Henan Provincial Key Laboratory of Tea Plant Biology, Xinyang Normal University, Xinyang, China
| | - Lubobi Ferdinand Shamala
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Jingyi Pang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Tie-Jun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Shu Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
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42
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Characterization analysis of flavor compounds in green teas at different drying temperature. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113394] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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43
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Su WY, Gao SY, Zhan SJ, Wu Q, Chen GM, Han JZ, Lv XC, Rao PF, Ni L. Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom). Front Nutr 2022; 9:865991. [PMID: 35495938 PMCID: PMC9047879 DOI: 10.3389/fnut.2022.865991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give green tea infusion a special taste flavor. This might be linked to the metabolic transformation ability of microorganisms. In this study, starter culture of edible mushroom Pleurotus sajor-caju (oyster mushroom) was used for submerged fermentation of green tea infusion in order to improve its flavor and taste quality. The volatile profile determined by headspace solid-phase microextraction, coupled with gas chromatography mass spectrometry, showed that the contents of (Z)-2-penten-1-ol and methyl heptadienone in green tea infusion were decreased significantly by the fermentation with the basidiomycete P. sajor-caju (p < 0.01), which would alleviate the herbal and grass flavor of green tea infusion to a certain extent. Meanwhile, the contents of linalool and geraniol were increased 9.3 and 11.3 times, respectively, whereas methyl salicylate was newly produced after fermentation by P. sajor-caju, endowing the fermented tea infusion with a pleasant flower and fruit aroma. In addition, the polyphenol profile was determined using high-performance liquid chromatography equipped with ion trap mass spectrometry, and the results indicated that the contents of most polyphenols in green tea infusion decreased significantly after fermentation by P. sajor-caju. The reduction of catechins and anthocyanins in fermented green tea infusion alleviated the astringency and bitterness. Moreover, the antioxidant activity of fermented green tea infusion was obviously decreased, especially the DPPH-free radical-scavenging ability and the ferric-reducing power. However, it is noteworthy that the ABTS-free radical scavenging ability was improved compared with the unfermented one, indicating that the increased tea pigments and volatile metabolites (such as linalool and geraniol) after fermentation with P. sajor-caju may also contribute to the antioxidant capacity of fermented green tea infusion. Overall, the innovative approach driven by P. sajor-caju fermentation has achieved promising potential to manipulate the green tea flavor.
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Affiliation(s)
- Wei-Ying Su
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Shu-Yi Gao
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Si-Jia Zhan
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Qi Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Gui-Mei Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jin-Zhi Han
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, China
| | - Xu-Cong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, China
- *Correspondence: Xu-Cong Lv
| | - Ping-Fan Rao
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, China
- Li Ni
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Hong M, Cheng L, Liu Y, Wu Z, Zhang P, Zhang X. Mechanisms Underlying the Interaction Between Chronic Neurological Disorders and Microbial Metabolites via Tea Polyphenols Therapeutics. Front Microbiol 2022; 13:823902. [PMID: 35401435 PMCID: PMC8991060 DOI: 10.3389/fmicb.2022.823902] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Accepted: 02/24/2022] [Indexed: 12/14/2022] Open
Abstract
The number of hydroxyl groups and existence of characteristic structural groups in tea polyphenols (TP) make them have antioxidant activity, which gives TP anti-inflammatory effects, toward protecting the intestinal flora and brain neurons. Host-associated microbial metabolites are emerging as dominant modifiers of the central nervous system. As yet, the investigations on host-microbiota crosstalking remain challenging, studies focusing on metabolites such as serotonin, short-chain fatty acids, and others have pinpointed multiple actionable signaling pathways relevant to host health. However, there are still complexities and apparent limitations inherent in transforming complex human diseases to corresponding animal models. Here, we choose to discuss several intestinal metabolites with research value, as crucial areas for assessing TP-mediated chronic brain diseases interactions with microbial.
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Affiliation(s)
- Mengyu Hong
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Lu Cheng
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, United States
| | - Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
| | - Peng Zhang
- Department of Student Affairs, Xinyang Normal University, Xinyang, China
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, China
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Li M, Xiao Y, Zhong K, Wu Y, Gao H. Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches. Foods 2022; 11:foods11060865. [PMID: 35327286 PMCID: PMC8951510 DOI: 10.3390/foods11060865] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/15/2022] [Accepted: 03/15/2022] [Indexed: 02/04/2023] Open
Abstract
Aspergillus niger is one of the dominant microorganisms presented in dark tea fermentation. In this study, the biotransformation of steamed green tea leaves fermented by A. niger PW-2 was characterized using metabolomic and proteomic approaches. We observed that, after fermentation, the contents of volatile compounds contributing to the “green” aroma, including linalool, L-α-terpineol and geraniol, decreased significantly. Meanwhile, the astringency taste and contents of metabolites contributing to the taste (catechins) reduced significantly during fermentation. Additionally, the contents of theabrownins, which have health benefits, obviously increased. The bitter and umami tastes were also changed due to the variations in bitter-taste and umami-taste amino acids. We also found that glycoside hydrolases, tannases, catechol oxidases, peroxidases and laccases secreted by A. niger PW-2 were responsible for the metabolism of phenolic compounds and their derivatives (theaflavins, thearubingins and theabrownins). Finally, the metabolic pathways involved in the biosynthesis and degradation of characteristic metabolites were found to reveal the biotransformation characteristics of dark tea fermented with A. niger PW-2.
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Affiliation(s)
- Maoyun Li
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (M.L.); (K.Z.); (H.G.)
| | - Yue Xiao
- West China School of Public Health, Sichuan University, Chengdu 610065, China;
| | - Kai Zhong
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (M.L.); (K.Z.); (H.G.)
| | - Yanping Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (M.L.); (K.Z.); (H.G.)
- Correspondence:
| | - Hong Gao
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (M.L.); (K.Z.); (H.G.)
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Mei S, Yu Z, Chen J, Zheng P, Sun B, Guo J, Liu S. The Physiology of Postharvest Tea (Camellia sinensis) Leaves, According to Metabolic Phenotypes and Gene Expression Analysis. Molecules 2022; 27:molecules27051708. [PMID: 35268809 PMCID: PMC8911848 DOI: 10.3390/molecules27051708] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 02/04/2023] Open
Abstract
Proper postharvest storage preserves horticultural products, including tea, until they can be processed. However, few studies have focused on the physiology of ripening and senescence during postharvest storage, which affects the flavor and quality of tea. In this study, physiological and biochemical indexes of the leaves of tea cultivar ‘Yinghong 9′ preserved at a low temperature and high relative humidity (15–18 °C and 85–95%, PTL) were compared to those of leaves stored at ambient conditions (24 ± 2 °C and relative humidity of 65% ± 5%, UTL). Water content, chromatism, chlorophyll fluorescence, and key metabolites (caffeine, theanine, and catechins) were analyzed over a period of 24 h, and volatilized compounds were determined after 24 h. In addition, the expression of key biosynthesis genes for catechin, caffeine, theanine, and terpene were quantified. The results showed that water content, chromatism, and chlorophyll fluorescence of preserved leaves were more similar to fresh tea leaves than unpreserved tea leaves. After 24 h, the content of aroma volatiles and caffeine significantly increased, while theanine decreased in both groups. Multiple catechin monomers showed distinct changes within 24 h, and EGCG was significantly higher in preserved tea. The expression levels of CsFAS and CsTSI were consistent with the content of farnesene and theanine, respectively, but TCS1 and TCS2 expression did not correlate with caffeine content. Principal component analysis considered results from multiple indexes and suggested that the freshness of PTL was superior to that of UTL. Taken together, preservation conditions in postharvest storage caused a series of physiological and metabolic variations of tea leaves, which were different from those of unpreserved tea leaves. Comprehensive evaluation showed that the preservation conditions used in this study were effective at maintaining the freshness of tea leaves for 2–6 h. This study illustrates the metabolic changes that occur in postharvest tea leaves, which will provide a foundation for improvements to postharvest practices for tea leaves.
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Affiliation(s)
- Shuang Mei
- College of Engineering, South China Agricultural University, Guangzhou 510642, China;
- Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Zizi Yu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China; (Z.Y.); (J.C.); (P.Z.); (B.S.)
| | - Jiahao Chen
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China; (Z.Y.); (J.C.); (P.Z.); (B.S.)
| | - Peng Zheng
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China; (Z.Y.); (J.C.); (P.Z.); (B.S.)
| | - Binmei Sun
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China; (Z.Y.); (J.C.); (P.Z.); (B.S.)
| | - Jiaming Guo
- College of Engineering, South China Agricultural University, Guangzhou 510642, China;
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 525000, China
- Correspondence: (J.G.); (S.L.)
| | - Shaoqun Liu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China; (Z.Y.); (J.C.); (P.Z.); (B.S.)
- Correspondence: (J.G.); (S.L.)
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48
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Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03930-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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50
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Cui J, Zhai X, Guo D, Du W, Gao T, Zhou J, Schwab WG, Song C. Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:279-288. [PMID: 34932338 DOI: 10.1021/acs.jafc.1c06473] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, β-ionone, octanal, E-nerolidol, linalool, cis-3-hexenyl hexanoate, geraniol, decanal, and β-cyclocitral were identified as key odorants of XYMJ based on GC-O, odor activity values, and aroma combination experiments. Changes in the content of these aroma-active compounds during the manufacturing process of XYMJ (fresh leaves, fixing, rolling, shaping, and drying) were also determined. Most aroma-active compounds decreased after the fixation process, with the exception of cis-3-hexenyl hexanoate. This is the first study to investigate the key odorants in XYMJ using the sensomics approach. The findings of this study provide novel information on the aroma quality of XYMJ.
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Affiliation(s)
- Jilai Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, People's Republic of China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Danyang Guo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Wenkai Du
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Ting Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Jie Zhou
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, People's Republic of China
| | - Wilfried G Schwab
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
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