Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes
Copyright © 2021 Elsevier Ltd. All rights reserved..
The sensory features of white peony teas (WPTs) significantly change with storage age; however, their comprehensive associations with composition are still unclear. This study aimed to clarify the sensory quality-related chemical changes in WPTs during storage. Liquid chromatography-tandem mass spectrometry based on widely targeted metabolomics analysis was performed on WPTs of 1-13 years storage ages. Weighted gene co-expression network analysis (WGCNA) was used to correlate metabolites with sensory traits including color difference values and taste attributes. 323 sensory trait-related metabolites were obtained from six key modules via WGCNA, verified by multiple factor analysis. The decline and transformation of abundant flavonoids, tannins and amino acids were related to the reduced astringency, umami and increased browning of tea infusions. In contrast, the total contents of phenolic acids and organic acids increased with storage. This study provides a high-throughput method for the association of chemical compounds with various sensory traits of foods.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:362 |
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| Enthalten in: |
Food chemistry - 362(2021) vom: 15. Nov., Seite 130257 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Fan, Fang-Yuan [VerfasserIn] |
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| Links: |
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| Anmerkungen: |
Date Completed 14.07.2021 Date Revised 14.07.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2021.130257 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2021 Elsevier Ltd. All rights reserved. | ||
| 520 | |a The sensory features of white peony teas (WPTs) significantly change with storage age; however, their comprehensive associations with composition are still unclear. This study aimed to clarify the sensory quality-related chemical changes in WPTs during storage. Liquid chromatography-tandem mass spectrometry based on widely targeted metabolomics analysis was performed on WPTs of 1-13 years storage ages. Weighted gene co-expression network analysis (WGCNA) was used to correlate metabolites with sensory traits including color difference values and taste attributes. 323 sensory trait-related metabolites were obtained from six key modules via WGCNA, verified by multiple factor analysis. The decline and transformation of abundant flavonoids, tannins and amino acids were related to the reduced astringency, umami and increased browning of tea infusions. In contrast, the total contents of phenolic acids and organic acids increased with storage. This study provides a high-throughput method for the association of chemical compounds with various sensory traits of foods | ||
| 650 | 4 | |a Journal Article | |
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| 650 | 4 | |a Non-volatile metabolites | |
| 650 | 4 | |a Sensory evaluation | |
| 650 | 4 | |a Storage | |
| 650 | 4 | |a Weighted gene co-expression network analysis | |
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| 700 | 1 | |a Guo, Hao-Wei |e verfasserin |4 aut | |
| 700 | 1 | |a Zhou, Sen-Jie |e verfasserin |4 aut | |
| 700 | 1 | |a Ye, Jian-Hui |e verfasserin |4 aut | |
| 700 | 1 | |a Gong, Shu-Ying |e verfasserin |4 aut | |
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