Variation in the taste quality and metabolites of black teas produced in early and late spring
文献类型： 外文期刊
作者： Yu, Penghui 1 ; Zhao, Xi 1 ; Cai, Yajie 3 ; Zhong, Ni 1 ; Huang, Hao 1 ; Gong, Yushun 2 ; Chen, Qincao 3 ; Zheng, Hongfa 1 ;
作者机构： 1.Hunan Acad Agr Sci, Tea Res Inst, 702 Yuanda 2nd Rd, Changsha 410125, Peoples R China
2.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, 1 Nongda Rd, Changsha 410128, Peoples R China
3.Jiangxi Agr Univ, Coll Agr, 1101 Zhimin Ave, Nanchang 330045, Peoples R China
关键词： Black tea; Taste quality; Metabolomics; Flavonoids; Theanine
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 216 卷
页码：
收录情况： SCI
摘要： The taste quality varies greatly among black teas processed at different stages of spring; however, the key differential metabolites and the mechanisms underlying their differences are unclear. In this study, we aimed to compare the taste and metabolite contents of black tea produced in early and late spring, and investigate their influencing mechanisms. To this end, we evaluated the sensory and taste components of black teas produced during early and late spring, as well as the metabolites and the polyphenol oxidase (PPO) and peroxidase (POD) activities of fresh tea leaves harvested at different times in this study. Metabolomic analysis revealed that catechins, theanine, and flavonol glycosides were the potential key components responsible for taste variation in the black teas. The final contents of theanine and flavonol glycosides in the black teas were influenced by the initial levels of these compounds in fresh leaves, whereas the contents of catechins were affected by both their initial levels and the activities of PPO and POD in fresh leaves. Furthermore, ANS and F3GlcT were found to be crucial genes influencing the differential accumulation of flavonoids in fresh tea leaves during spring. Our results provide novel insights into the mechanisms underlying taste variations between black teas produced in early and late spring.
- 相关文献
作者其他论文 更多>>
-
Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea
作者：Chen, Qincao;Li, Ziyi;Wang, Yuhang;Liu, Yafang;Fu, Haihui;Yu, Penghui;Zhu, Yin
关键词：black tea; aroma; re-rolling; GC-MS; fermentation
-
Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season
作者：Yu, Penghui;Zhao, Xi;Huang, Hao;Zhong, Ni;Zheng, Hongfa;Huang, Yingjie;Li, Ziyi;Chen, Qincao
关键词：black tea; aroma; volatile compound; GC-MS; production date
-
Complete chloroplast genome sequence of Camellia sinensis: genome structure, adaptive evolution, and phylogenetic relationships
作者：Chen, Zhiyin;Liu, Qing;Xiao, Ying;Zhou, Guihua;Bai, Jing;Gong, Yihui;Yu, Penghui;Huang, Hua
关键词：Camellia sinensis L; cv; 'Zhuyeqi'; Chloroplast genome; Assembly; SSR loci; Phylogeny
-
Complete chloroplast genome sequence of Camellia sinensis: genome structure, adaptive evolution, and phylogenetic relationships (Jun, 10.1007/s13353-023-00767-7, 2023)
作者：Chen, Zhiyin;Liu, Qing;Xiao, Ying;Zhou, Guihua;Bai, Jing;Gong, Yihui;Huang, Hua;Yu, Penghui
关键词：
-
Complete mitochondrial genome assembly and comparison of Camellia sinensis var. Assamica cv. Duntsa
作者：Li, Jin;Zhong, Ni;Xiao, Lizheng;Li, Jin;Tang, Han;Luo, Hua;Tang, Jun;Zhong, Ni
关键词：Camellia sinensis var; Assamica cv; Duntsa; horizontal transfer; repeat sequence; genome size variation; mitochondrial genome; evolution; phylogenetic
-
Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics
作者：Zhong, Ni;Li, Jin;Xiao, Lizheng;Zhong, Ni;Li, Jin;Xiao, Lizheng;Zhong, Ni;Zhao, Xi;Yu, Penghui;Huang, Hao;Bao, Xiaocun;Zheng, Hongfa
关键词：Huangjin green tea; sensory characteristic; liquor color; aroma; taste
-
Distinct variation in taste quality of Congou black tea during a single spring season
作者：Yu, Penghui;Gong, Yushun;Yu, Penghui;Huang, Hao;Zhao, Xi;Zhong, Ni;Zheng, Hongfa;Yu, Penghui;Gong, Yushun
关键词：black tea; electronic tongue; sensory evaluation; spring season; taste quality
