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Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments

文献类型： 外文期刊

作者： Zeng, Lin 1 ; Fu, Yan-Qing 1 ; Gao, Ying 1 ; Wang, Fang 1 ; Liang, Shuang 1 ; Yin, Jun-Feng 1 ; Fauconnier, Marie-Laure 2 ; Ke, Lijing 3 ; Xu, Yong-Quan 1 ;

作者机构： 1.Chinese Acad Agr Sci, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Peoples R China

2.Univ Liege, Lab Chem Nat Mol, Gembloux Agrobio Tech, B-5030 Gembloux, Belgium

3.Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, England

关键词： Longjing tea; Cultivar; Processing; Taste; Widely targeted metabolomics

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2024 年 450 卷

页码：

收录情况： SCI

摘要： In this study, widely targeted metabolomics and chemometrics were utilized to comprehensively analyse the formation of taste compounds in Longjing green tea. A total of 580 non-volatile metabolites were identified by using ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry, and alterations in three metabolic pathways were investigated. Notably, the fixation process reduced phosphatidic acid levels, resulting in the formation of lyso-phosphatidylcholine and lyso-phosphatidylethanolamine, as well as the release of esterified polyunsaturated fatty acids. Baiye No.1 had high levels of L-glutamic acid and L-glutamine, while Longjing 43 showed elevated levels of flavones. Correlation analysis and sensory verification indicated that the specific concentration of L-leucine could decrease the umami of the tea. These findings advance our understanding of Longjing green tea quality improvement and cultivar development.

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