1. Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods
- Author
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Gui Anhui, Lin Feng, Xiaoyan Qiao, Hanshan Han, Liu Panpan, Zheng Pengcheng, Wang Shengpeng, Jin Teng, Ye Fei, Gao Shiwei, Wang Xueping, and Zheng Lin
- Subjects
Antioxidant ,black tea ,medicine.medical_treatment ,Metabolite ,metabolite ,Pharmaceutical Science ,Organic chemistry ,E’cha NO1 ,Article ,Analytical Chemistry ,chemistry.chemical_compound ,Metabolomics ,QD241-441 ,Food Preservation ,Drug Discovery ,medicine ,Food science ,Gallic acid ,Amino Acids ,Physical and Theoretical Chemistry ,Flavor ,Black tea ,chemistry.chemical_classification ,Tea ,Temperature ,Polyphenols ,food and beverages ,Amino acid ,Flavoring Agents ,drying methods ,chemistry ,non-targeted metabolomics ,Chemistry (miscellaneous) ,Polyphenol ,Molecular Medicine - Abstract
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 (a and b), 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.
- Published
- 2021