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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Food Chemistry
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1484257
This article is part of the Research Topic Novel Technologies Applied to Flavoromics and Sensory Evaluation of Foods View all 9 articles

Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng'an Bai tea

Provisionally accepted
Li Liu Li Liu 1*Dahe Qiao Dahe Qiao 2Xiaozeng Mi Xiaozeng Mi 2Shirui Yu Shirui Yu 1*Tingting Jing Tingting Jing 3*Yanlin An Yanlin An 1*
  • 1 Department of Food Science and Engineering, Moutai Institute, Renhuai, China
  • 2 Guizhou Tea Research Institute, 1 Jin'nong Road, Guiyang, Guizhou, 550006, People's Republic of China, Guiyang, China
  • 3 Anhui Agricultural University, Hefei, Anhui Province, China

The final, formatted version of the article will be published soon.

    As albino tea under the geographical protection of agricultural products, Zheng'an Bai tea is not only rich in amino acids, polyphenols and other beneficial components for the human body, but also its leaf color will turn green as the temperature gradually rises, thus causing changes in the quality characteristics of tea leaves. However, these changing characteristics have not yet been revealed. In this study, a total of 573 non-volatile metabolites were detected from the fresh leaves and processing samples of Zheng'an Bai tea, mainly including 96 flavonoids, 75 amino acids, 56 sugars and alcohols, 48 terpenoids, 46 organic acids, 44 alkaloids, and 39 polyphenols and their derivatives. In fresh leaves, the most significant differential metabolites (VIP>1, P<0.05) among different samples mainly include substances such as ethyl gallate, theaflavin, isovitexin and linalool, while the main differential metabolites of samples in the processing stage include alkaloids, polyphenols and flavonoids such as zarzissine, methyl L-Pyroglutamate, theaflavin 3,3'-digallate, euscaphic acid and ethyl gallate. Overall, substances such as sugars and alcohols, alkaloids and polyphenols show the greatest differences between fresh leaves and the processing process. Meanwhile, 97 kinds of volatile metabolites were detected in these samples, most of which had a higher content in the fresh leaves. Moderate spreading is conducive to the release of the aroma of tea leaves, but fixation causes a sharp decrease in the content of most volatile metabolites. Ultimately, 9 volatile substances including geraniol, linalool, nerolidol, jasmone, octanal, 1-Nonanal, heptaldehyde, methyl salicylate and 1-Octen-3-ol were identified as the key aroma components (OAV >1) of Zheng'an Bai tea. In conclusion, this study has for the first time comprehensively revealed the quality change characteristics of fresh leaves at different 2 developmental stages and during the processing of Zheng'an Bai tea, and provided a foundation for further process improvement.

    Keywords: Zheng'an Bai tea, Widely targeted metabolomics, Non-volatile/volatiles, Fresh leaves；Tea processing, SPME-GC-MS

    Received: 21 Aug 2024; Accepted: 14 Nov 2024.

    Copyright: © 2024 Liu, Qiao, Mi, Yu, Jing and An. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Li Liu, Department of Food Science and Engineering, Moutai Institute, Renhuai, China
    Shirui Yu, Department of Food Science and Engineering, Moutai Institute, Renhuai, China
    Tingting Jing, Anhui Agricultural University, Hefei, Anhui Province, China
    Yanlin An, Department of Food Science and Engineering, Moutai Institute, Renhuai, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.