Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea
| Autor: | Liang Zhang, Meng Tao, Lan Zhang, Zhengquan Liu, Minyu Zha, Zhipeng Xiao, Jiayu Chen, Mingchun Wen, Ai Huang, Zongde Jiang |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Linolenic acid
Linoleic acid Quinic Acid 01 natural sciences Catechin Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Caffeine Gallic Acid medicine Biflavonoids Metabolomics Food science Astringents Theobromine Flavor chemistry.chemical_classification Tea 010401 analytical chemistry Polyphenols food and beverages Fatty acid 04 agricultural and veterinary sciences General Medicine Quinic acid Sweetness 040401 food science 0104 chemical sciences chemistry Taste Malic acid Food Science medicine.drug |
| Zdroj: | Food Chemistry. 359:129950 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2021.129950 |
| Popis: | The black tea could be stored for a long time, and subsequently affects the flavor characteristics. In the present study, the effects of storage years (1, 2, 3, 4, 5, 10, 17 and 20 years) on the chemical profiling and taste quality of keemun black tea (KBT) were compared by metabolomics and quantitative sensory evaluation. The main polyphenols were degraded during the storing, especially 10-year storage, but caffeine and theobromine were stable. The intensity of bitterness, astringency, umami was negatively correlated to storage years, with correlation coefficient at −0.95, −0.91 and −0.83 respectively, whereas sweetness had positive correlation coefficient at 0.74. Quinic acid, galloylated catechins, linolenic acid, linoleic acid, malic acid, palamitic acid, and theaflavin-3-gallate were marker compounds which were responsible for distinguishing short and long time preserved KBT. The contents of fatty acids were positively correlated to storage time and sweet intensity. |
| Databáze: | OpenAIRE |
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