Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods
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 sco...
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oai:doaj.org-article:7e15fc21cd024e8e84fe0232b9ad551a2021-11-11T18:40:21ZMetabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods10.3390/molecules262167391420-3049https://doaj.org/article/7e15fc21cd024e8e84fe0232b9ad551a2021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6739https://doaj.org/toc/1420-3049This 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 (<i>a</i> and <i>b</i>), 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.Fei YeXiaoyan QiaoAnhui GuiShengpeng WangPanpan LiuXueping WangJin TengLin ZhengLin FengHanshan HanShiwei GaoPengcheng ZhengMDPI AGarticleblack teametaboliteE’cha NO1drying methodsnon-targeted metabolomicsOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6739, p 6739 (2021) |
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black tea metabolite E’cha NO1 drying methods non-targeted metabolomics Organic chemistry QD241-441 |
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black tea metabolite E’cha NO1 drying methods non-targeted metabolomics Organic chemistry QD241-441 Fei Ye Xiaoyan Qiao Anhui Gui Shengpeng Wang Panpan Liu Xueping Wang Jin Teng Lin Zheng Lin Feng Hanshan Han Shiwei Gao Pengcheng Zheng Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods |
description |
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 (<i>a</i> and <i>b</i>), 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. |
format |
article |
author |
Fei Ye Xiaoyan Qiao Anhui Gui Shengpeng Wang Panpan Liu Xueping Wang Jin Teng Lin Zheng Lin Feng Hanshan Han Shiwei Gao Pengcheng Zheng |
author_facet |
Fei Ye Xiaoyan Qiao Anhui Gui Shengpeng Wang Panpan Liu Xueping Wang Jin Teng Lin Zheng Lin Feng Hanshan Han Shiwei Gao Pengcheng Zheng |
author_sort |
Fei Ye |
title |
Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods |
title_short |
Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods |
title_full |
Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods |
title_fullStr |
Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods |
title_full_unstemmed |
Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods |
title_sort |
metabolomics provides a novel interpretation of the changes in main compounds during black tea processing through different drying methods |
publisher |
MDPI AG |
publishDate |
2021 |
url |
https://doaj.org/article/7e15fc21cd024e8e84fe0232b9ad551a |
work_keys_str_mv |
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1718431771650949120 |