Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics
Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, and numb tastes, while Shuixian had stronger salty and umami tastes. Nontargeted metabolomics identified 151 compounds with 66 compounds identified as key differential metabolites responsible for metabolic discrimination. Most of the catechins and flavonoids were enriched in Rougui tea, while epigallocatechin-3,3'-di-O-gallate, epigallocatechin-3,5-di-O-gallate, gallocatechin-3,5-di-O-gallate, isovitexin, and theaflavanoside I were enriched in Shuixian tea. Catechins, kaempferol, quercetin, and myricetin derivatives were positively correlated with bitter taste and numb sensation. Sour taste was positively correlated to organic acids. Amino acids potentially contributed to salty and umami tastes. These results provide further insights into the taste characteristics and the relationship between taste attributes and specific metabolites in Wuyi Rock tea.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:72 |
|---|---|
| Enthalten in: |
Journal of agricultural and food chemistry - 72(2024), 15 vom: 17. Apr., Seite 8715-8730 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Wang, Haoli [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
8R1V1STN48 |
|---|
| Anmerkungen: |
Date Completed 18.04.2024 Date Revised 18.04.2024 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1021/acs.jafc.3c08694 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM370540050 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM370540050 | ||
| 003 | DE-627 | ||
| 005 | 20240418232927.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240404s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1021/acs.jafc.3c08694 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1379.xml |
| 035 | |a (DE-627)NLM370540050 | ||
| 035 | |a (NLM)38564531 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Wang, Haoli |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC-MS-Based Metabolomics |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 18.04.2024 | ||
| 500 | |a Date Revised 18.04.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, and numb tastes, while Shuixian had stronger salty and umami tastes. Nontargeted metabolomics identified 151 compounds with 66 compounds identified as key differential metabolites responsible for metabolic discrimination. Most of the catechins and flavonoids were enriched in Rougui tea, while epigallocatechin-3,3'-di-O-gallate, epigallocatechin-3,5-di-O-gallate, gallocatechin-3,5-di-O-gallate, isovitexin, and theaflavanoside I were enriched in Shuixian tea. Catechins, kaempferol, quercetin, and myricetin derivatives were positively correlated with bitter taste and numb sensation. Sour taste was positively correlated to organic acids. Amino acids potentially contributed to salty and umami tastes. These results provide further insights into the taste characteristics and the relationship between taste attributes and specific metabolites in Wuyi Rock tea | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a amino acid | |
| 650 | 4 | |a catechin | |
| 650 | 4 | |a metabolomics | |
| 650 | 4 | |a oolong tea | |
| 650 | 4 | |a taste characteristics | |
| 650 | 7 | |a Tea |2 NLM | |
| 650 | 7 | |a Catechin |2 NLM | |
| 650 | 7 | |a 8R1V1STN48 |2 NLM | |
| 700 | 1 | |a Feng, Xiaoxiao |e verfasserin |4 aut | |
| 700 | 1 | |a Blank, Imre |e verfasserin |4 aut | |
| 700 | 1 | |a Zhu, Yiwen |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Zhibin |e verfasserin |4 aut | |
| 700 | 1 | |a Ni, Li |e verfasserin |4 aut | |
| 700 | 1 | |a Lin, Chih-Cheng |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Yin |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Yuan |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of agricultural and food chemistry |d 1967 |g 72(2024), 15 vom: 17. Apr., Seite 8715-8730 |w (DE-627)NLM000005665 |x 1520-5118 |7 nnns |
| 773 | 1 | 8 | |g volume:72 |g year:2024 |g number:15 |g day:17 |g month:04 |g pages:8715-8730 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1021/acs.jafc.3c08694 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 72 |j 2024 |e 15 |b 17 |c 04 |h 8715-8730 | ||