Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea

Abstract

To explore the effects of Empoasca onukii puncturing on metabolites in beauty tea produced from the cultivar Qingxindamao, sensory evaluation, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and gas chromatography-mass spectrometry (GC-MS) were used to compare the sensory quality and metabolites of beauty tea processed from fresh tea leaves punctured or not punctured by E. onukii. The results showed that the quality of beauty tea with E. onukii puncturing was better. The contents of flavones, flavanols and their glycosides, phenolic acids, theaflavins, glycoside derivatives and tannins increased compared with beauty tea without E. onukii puncturing, while the contents of amino acids, saccharides and lipids decreased. Based on odor activity value (OAV) and partial least squares discriminant analysis (PLS-DA), a total of five characteristic volatile components, including geraniol, linalool, β-myrcene, methyl salicylate and D-limonene, were identified.

Keywords

• beauty tea; empoasca onukii; puncturing; aroma; taste; metabolites