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Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
Food Res Int. 2018 04; 106:909-919.FR

Abstract

Three subtypes of white tea, Silver Needle (SN), White Peony (WP), and Shou Mei (SM), differ in their taste, aroma, bioactivity, and commercial value. Here, a metabolomics investigation on the chemical compositions combining taste equivalent-quantification and dose-over-threshold (DoT) determination on the taste qualities were applied to comprehensively characterize the white tea subtypes for the first time. Significant differences in the contents of catechins, dimeric catechins, amino acids, phenolic acids, flavonol/flavone glycosides, and aroma precursors were observed among these 3 white teas. Metabolite content comparison and partial least-squares (PLS) analysis suggest that theanine, aspartic acid, asparagine, and AMP were positively correlated with the umami taste in white tea, and flavan-3-ols, theasinensins, procyanidin B3, and theobromine had positive correlations with higher bitterness and astringency tastes. In addition, puckering astringent (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG) and theogallin, bitter-tasting caffeine, and the mouth-drying/velvety-like astringent γ-aminobutyric acid (GABA) were identified as key taste compounds of white tea infusion by absolute quantification and DoT factor calculations. This work provided systematic and comprehensive knowledge on the chemical components, taste qualities, and sensory active metabolites for the subtypes of white tea.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Yang C
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
Hu Z
Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, Hangzhou, Zhejiang 310051, People's Republic of China.
Lu M
Agilent Technologies (China) Limited, No. 3 Wangjing North Road, Chaoyang District, Beijing 100102, People's Republic of China.
Li P
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
Tan J
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
Chen M
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
Lv H
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
Zhu Y
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
Zhang Y
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
Guo L
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
Peng Q
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
Dai W
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China. Electronic address: daiweidong@tricaas.com.
Lin Z
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China. Electronic address: linzhi@caas.cn.

MeSH

Amino AcidsAstringentsBenzopyransBiflavonoidsCaffeineCatechinFlavonesFlavonoidsFlavonolsGallic AcidGlycosidesHydroxybenzoatesMetabolomicsOdorantsPhenolsPlant ExtractsPolyphenolsProanthocyanidinsQuinic AcidTasteTea

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29580004

Citation

Yang, Chen, et al. "Application of Metabolomics Profiling in the Analysis of Metabolites and Taste Quality in Different Subtypes of White Tea." Food Research International (Ottawa, Ont.), vol. 106, 2018, pp. 909-919.
Yang C, Hu Z, Lu M, et al. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea. Food Res Int. 2018;106:909-919.
Yang, C., Hu, Z., Lu, M., Li, P., Tan, J., Chen, M., Lv, H., Zhu, Y., Zhang, Y., Guo, L., Peng, Q., Dai, W., & Lin, Z. (2018). Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea. Food Research International (Ottawa, Ont.), 106, 909-919. https://doi.org/10.1016/j.foodres.2018.01.069
Yang C, et al. Application of Metabolomics Profiling in the Analysis of Metabolites and Taste Quality in Different Subtypes of White Tea. Food Res Int. 2018;106:909-919. PubMed PMID: 29580004.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea. AU - Yang,Chen, AU - Hu,Zhengyan, AU - Lu,Meiling, AU - Li,Pengliang, AU - Tan,Junfeng, AU - Chen,Mei, AU - Lv,Haipeng, AU - Zhu,Yin, AU - Zhang,Yue, AU - Guo,Li, AU - Peng,Qunhua, AU - Dai,Weidong, AU - Lin,Zhi, Y1 - 2018/01/31/ PY - 2017/10/31/received PY - 2018/01/25/revised PY - 2018/01/27/accepted PY - 2018/3/28/entrez PY - 2018/3/28/pubmed PY - 2019/10/1/medline KW - Apigenin (PubChem CID: 5280443) KW - Caffeine (PubChem CID: 2519) KW - Catechin (PubChem CID: 73160) KW - Dose-over-threshold KW - Epigallocatechin gallate (PubChem CID: 65064) KW - Kaempferol (PubChem CID: 5280863) KW - LC-MS KW - Metabolomics KW - Quercetin (PubChem CID: 5280343) KW - Subtypes KW - Taste quality KW - Theanine (PubChem CID: 439378) KW - Theobromine (PubChem CID: 5429) KW - Theogallin (PubChem CID: 442988) KW - White tea KW - γ-Aminobutyric acid (PubChem CID: 119) SP - 909 EP - 919 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 106 N2 - Three subtypes of white tea, Silver Needle (SN), White Peony (WP), and Shou Mei (SM), differ in their taste, aroma, bioactivity, and commercial value. Here, a metabolomics investigation on the chemical compositions combining taste equivalent-quantification and dose-over-threshold (DoT) determination on the taste qualities were applied to comprehensively characterize the white tea subtypes for the first time. Significant differences in the contents of catechins, dimeric catechins, amino acids, phenolic acids, flavonol/flavone glycosides, and aroma precursors were observed among these 3 white teas. Metabolite content comparison and partial least-squares (PLS) analysis suggest that theanine, aspartic acid, asparagine, and AMP were positively correlated with the umami taste in white tea, and flavan-3-ols, theasinensins, procyanidin B3, and theobromine had positive correlations with higher bitterness and astringency tastes. In addition, puckering astringent (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG) and theogallin, bitter-tasting caffeine, and the mouth-drying/velvety-like astringent γ-aminobutyric acid (GABA) were identified as key taste compounds of white tea infusion by absolute quantification and DoT factor calculations. This work provided systematic and comprehensive knowledge on the chemical components, taste qualities, and sensory active metabolites for the subtypes of white tea. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29580004/Application_of_metabolomics_profiling_in_the_analysis_of_metabolites_and_taste_quality_in_different_subtypes_of_white_tea_ DB - PRIME DP - Unbound Medicine ER -