Integration of non-targeted/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas

Yuan Li; Yilong Li; Tian Xiao; Huimin Jia; Yu Xiao; Zhonghua Liu; Kunbo Wang; Mingzhi Zhu

Food Chemistry: X (Mar 2024)

Integration of non-targeted/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas

Yuan Li,
Yilong Li,
Tian Xiao,
Huimin Jia,
Yu Xiao,
Zhonghua Liu,
Kunbo Wang,
Mingzhi Zhu

Affiliations

Yuan Li: Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang 413000, China
Yilong Li: Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
Tian Xiao: Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
Huimin Jia: Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
Yu Xiao: College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
Zhonghua Liu: Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China; Corresponding authors at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Kunbo Wang: Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China; Corresponding authors at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Mingzhi Zhu: Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China; Corresponding authors at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.

Journal volume & issue: Vol. 21
p. 101093

Abstract

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Yellow tea is a lightly fermented tea with unique sensory qualities and health benefits. However, chemical composition and sensory quality of yellow tea products have rarely been studied. 12 representative yellow teas, which were basically covered the main products of yellow tea, were chosen in this study. Combined analysis of non-targeted/targeted metabolomics and electronic sensor technologies (E-eye, E-nose, E-tongue) revealed the chemical and sensor variation. The results showed that yellow big tea differed greatly from yellow bud teas and yellow little teas, but yellow bud teas could not be effectively distinguished from yellow little teas based on chemical constituents and electronic sensory characteristics. Sensor variation of yellow teas might be attributed to some compounds related to bitterness and aftertaste-bitterness (4′-dehydroxylated gallocatechin-3-O-gallate, dehydrotheasinensin C, myricitin 3-O-galactoside, phloroglucinol), aftertaste-astringency (methyl gallate, 1,5-digalloylglucose, 2,6-digalloylglucose), and sweetness (maltotriose). This study provided a comprehensive understanding of yellow tea on chemical composition and sensory quality.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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