数字农科院2.0

Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea

文献类型： 外文期刊

作者： Hua J.;Ouyang W.;Zhu X.;Wang J.;Yu Y.;Chen M.;Yang L.;Yuan H.;Jiang Y.

作者机构：

关键词： Amino acids;Black tea;Drying temperature;Flavonoids;Non-volatile metabolites;Widely targeted metabolomic

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2024 年 439 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Drying temperature (DT) considerably affects the flavor of black tea (BT); however, its influence on non-volatile metabolites (NVMs) and their correlations remain unclear. In this study, an objective quantification technique and widely targeted metabolomics were applied to explore the effects of DT (130 °C, 110 °C, 90 °C, and 70 °C) on BT flavor and NVMs conversion. BT with a DT of 90 °C presented the highest umami, sweetness, overall taste, and brightness color values. Using the weighted gene co-expression network and multiple factor analysis, 455 sensory trait-related NVMs were explored across six key modules. Moreover, 169 differential NVMs were screened, and flavonoids, phenolic acids, amino acids, organic acids, and lipids were identified as key differential NVMs affecting the taste and color attributes of BT in response to DT. These findings enrich the BT processing theory and offer technical support for the precise and targeted processing of high-quality BT. © 2023 Elsevier Ltd

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