Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas

被引：70

作者：

Cheng, Lizeng ^{[1
]}

Wang, Yuanfeng ^{[2
]}

Zhang, Jiarong ^{[1
]}

Xu, Lurong ^{[1
]}

Zhou, Hui ^{[2
]}

Wei, Kang ^{[1
]}

Peng, Lanlan ^{[1
]}

Zhang, Jie ^{[3
]}

Liu, Zhonghua ^{[4
]}

Wei, Xinlin ^{[1
]}

机构：

[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China

[2] Shanghai Normal Univ, Coll Life Sci, 100 Guilin Rd, Shanghai 200234, Peoples R China

[3] Shanghai Linong Agr Technol Co Ltd, 328 Xingfang Rd, Shanghai 201502, Peoples R China

[4] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 150卷

关键词：

Dark tea; Liquid chromatography-mass spectrometry; Differential metabolite; Taste characteristic; Taste-metabolite association; PU-ERH TEA; FERMENTATION; POSTFERMENTATION; CONSTITUENTS; CHEMISTRY; GREEN;

D O I：

10.1016/j.lwt.2021.111875

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The chemical profile and taste quality of various dark teas vary considerably due to the huge differences in tea cultivar, processing technology, and production region. Herein, we integrated liquid chromatography-mass spectrometry and electronic tongue to reveal variations in chemical profile and taste quality of five typical dark teas, namely Pu-erh tea (PET), Fuzhuan tea (FZT), Qingzhuan tea (QZT), Kangzhuan tea (KZT), and Liubao tea (LBT), and elucidate chemical basis for their taste quality. The chemical phenotypes of dark teas were classified into FZT, PET, and QZT-KZT-LBT, whereas their taste phenotypes were classified into FZT, PET-QZT, and KZT-LBT. Totally, 49 compounds were identified as differential metabolites, with higher contents of catechins and flavonoid glycosides in FZT, and higher contents of catechin derivatives, flavonoids, and alkaloids in PET. PET had the strongest bitterness and aftertaste-bitterness, while FZT showed the strongest astringency, aftertaste-astringency, and saltiness among five typical dark teas. The bitterness and aftertaste-bitterness of dark teas were negatively associated with polyphenols, flavonoids, and polysaccharides, but positively associated with theabrownins; their aftertaste-astringency was positively related to polyphenols and flavonoids, but negatively related to theabrownins. This study will guide dark tea taste quality control and lay a foundation for comparing their health benefits.

引用

页数：10

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