Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods
Fei Ye,
Xiaoyan Qiao,
Anhui Gui,
Shengpeng Wang,
Panpan Liu,
Xueping Wang,
Jin Teng,
Lin Zheng,
Lin Feng,
Hanshan Han,
Shiwei Gao,
Pengcheng Zheng
Affiliations
Fei Ye
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
Xiaoyan Qiao
Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, No.6 Dafeng Avenue, Tianhe District, Guangzhou 510665, China
Anhui Gui
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
Shengpeng Wang
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
Panpan Liu
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
Xueping Wang
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
Jin Teng
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
Lin Zheng
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
Lin Feng
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
Hanshan Han
Mu Lan Tian Xiang Co., Ltd., Huangpi District, Wuhan 432200, China
Shiwei Gao
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
Pengcheng Zheng
Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China
This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.
