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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Autores principales: Fei Ye, Xiaoyan Qiao, Anhui Gui, Shengpeng Wang, Panpan Liu, Xueping Wang, Jin Teng, Lin Zheng, Lin Feng, Hanshan Han, Shiwei Gao, Pengcheng Zheng
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Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/7e15fc21cd024e8e84fe0232b9ad551a
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spelling 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)
institution DOAJ
collection DOAJ
language EN
topic black tea
metabolite
E’cha NO1
drying methods
non-targeted metabolomics
Organic chemistry
QD241-441
spellingShingle 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
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AT xiaoyanqiao metabolomicsprovidesanovelinterpretationofthechangesinmaincompoundsduringblackteaprocessingthroughdifferentdryingmethods
AT anhuigui metabolomicsprovidesanovelinterpretationofthechangesinmaincompoundsduringblackteaprocessingthroughdifferentdryingmethods
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AT jinteng metabolomicsprovidesanovelinterpretationofthechangesinmaincompoundsduringblackteaprocessingthroughdifferentdryingmethods
AT linzheng metabolomicsprovidesanovelinterpretationofthechangesinmaincompoundsduringblackteaprocessingthroughdifferentdryingmethods
AT linfeng metabolomicsprovidesanovelinterpretationofthechangesinmaincompoundsduringblackteaprocessingthroughdifferentdryingmethods
AT hanshanhan metabolomicsprovidesanovelinterpretationofthechangesinmaincompoundsduringblackteaprocessingthroughdifferentdryingmethods
AT shiweigao metabolomicsprovidesanovelinterpretationofthechangesinmaincompoundsduringblackteaprocessingthroughdifferentdryingmethods
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