Metabolomics reveals a differential attitude in phytochemical profile of black tea (Camellia Sinensis Var. assamica) during processing
文献类型： 外文期刊
作者： Aaqil, Muhammad 1 ; Kamil, Muhammad 2 ; Kamal, Ayesha 3 ; Nawaz, Taufiq 4 ; Peng, Chunxiu 3 ; Alaraidh, Ibrahim A. 5 ; Al-Amri, Saud S. 5 ; Okla, Mohammad K. 5 ; Hou, Yan 6 ; Fahad, Shah 7 ; Gong, Jiashun 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China
2.Kunming Univ Sci & Technol, Coll Management & Econ, Kunming 650201, Peoples R China
3.Yunnan Agr Univ, Coll Hort & Landscape, Kunming 650201, Yunnan, Peoples R China
4.South Dakota State Univ, Coll Nat Sci, Brookings, SD 57007 USA
5.King Saud Univ, Coll Sci, Bot & Microbiol Dept, POB 2455, Riyadh 11451, Saudi Arabia
6.Yunnan Agr Univ, Coll Tea Sci, Kunming 650201, Yunnan, Peoples R China
7.Abdul Wali Khan Univ Mardan, Dept Agron, Khyber Pakhtunkhwa 23200, Pakistan
8.Yunnan Acad Agr Sci, Agroprod Proc Res Inst, Kunming 650221, Yunnan, Peoples R China
关键词： Black tea optimization; Metabolite profiling; Phytochemicals dynamics; GC-MS; LC-MS
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2024 年 24 卷
页码：
收录情况： SCI
摘要： Black tea's quality and flavor are largely influenced by its processing stages, which affect its volatile and nonvolatile phytochemicals. This study aimed to optimized black tea manufacturing by investigating withering time, fermentation time, and temperature's impact on sensory quality. Using a U*(15) (15(7)) uniform design, optimal conditions were determined: 14 h of withering, 5.6 h of fermentation, and a 34 degrees C temperature. A verification experiment analyzed the volatile and non-volatile profiles. HPLC, GC-MS, and LC-MS revealed dynamic changes in phytochemicals. Among 157 VOCs and 2642 metabolites, 19 VOCs (VIP > 1.5) were crucial for aroma, while 50 (VIP > 1.5, p < 0.01) characteristic metabolites were identified. During processing, fragrant volatile compounds like linalool oxides, geraniol, benzeneacetaldehyde, benzaldehyde, methyl salicylate, and linalyl acetate increased, contributing to rose and honey like aromas. These changes were crucial in developing the characteristic flavor and color of black tea. Twenty-four new compounds formed, while 80 grassy odor volatiles decreased. Non-volatile metabolites changed notably, with decreased catechins and increased gallic acid. Theaflavin compounds rose initially but declined later. This study outlines metabolite changes in Yunkang 10 black tea, crucial for flavor enhancement and quality control.
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