Metabolomics analysis reveals the patterns and mechanisms of volatile metabolite in oolong tea during storage
Oolong tea is famous for its rich floral and fruity aroma which further develops into a distinct aged aroma over time. Storage plays an important role in the quality of the aroma. However, the precise aroma characteristics and profile components of long-term stored oolong tea have not been fully elu...
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Published in | Food science & technology Vol. 185; p. 115173 |
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Main Authors | , , , , , , , , , , |
Format | Journal Article |
Language | English |
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Elsevier Ltd
01.08.2023
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Abstract | Oolong tea is famous for its rich floral and fruity aroma which further develops into a distinct aged aroma over time. Storage plays an important role in the quality of the aroma. However, the precise aroma characteristics and profile components of long-term stored oolong tea have not been fully elucidated. In this study, we adopted gas chromatography-mass spectrometry (GC-MS) in combination with multivariate statistical analysis to investigate the dynamic changes in volatile metabolites of oolong tea during different storage periods. Our findings revealed 14 aroma components that served as markers distinguishing aged oolong tea from new tea. With storage years increased, the characteristic woody aroma components of (6,6-dimethyl-2-bicyclo[3.1.1]hept-2-enyl)methanol, 3,5,5-trimethylcyclohex-2-en-1-one gradually increased. Additionally, specific floral and fruity aroma components, such as 2-(4-methylcyclohex-3-en-1-yl)propan-2-yl acetate, 2-[(1S)-4-methylcyclohex-3-en-1-yl]propan-2-ol, ethyl 3-(furan-2-yl)propanoate were also found to be accumulated year by year, contributing to the woody, floral, and fruity character observed in aged tea. 5-Methyl-6,7-dihydro-5H-cyclopentapyrazine decreased regularly during storage. KEGG enrichment analysis demonstrated that the significant enrichment pathways of differential volatile metabolites were primarily related to metabolic pathways and the biosynthesis of secondary metabolites. This study provided a comprehensive understanding of the changes in volatile metabolites and aroma quality of oolong tea during storage, thereby providing guidance for the optimal storage conditions of oolong tea.
•38 differential volatile metabolites were identified and terpenoids were major.•14 aroma components give the woody, floral and fruity character to the aged tea.•5-Methyl-6,7-dihydro-5H-cyclopentapyrazine decreased regularly during storage.•Metabolic pathways and biosynthesis of secondary metabolites, etc. |
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AbstractList | Oolong tea is famous for its rich floral and fruity aroma which further develops into a distinct aged aroma over time. Storage plays an important role in the quality of the aroma. However, the precise aroma characteristics and profile components of long-term stored oolong tea have not been fully elucidated. In this study, we adopted gas chromatography-mass spectrometry (GC-MS) in combination with multivariate statistical analysis to investigate the dynamic changes in volatile metabolites of oolong tea during different storage periods. Our findings revealed 14 aroma components that served as markers distinguishing aged oolong tea from new tea. With storage years increased, the characteristic woody aroma components of (6,6-dimethyl-2-bicyclo[3.1.1]hept-2-enyl)methanol, 3,5,5-trimethylcyclohex-2-en-1-one gradually increased. Additionally, specific floral and fruity aroma components, such as 2-(4-methylcyclohex-3-en-1-yl)propan-2-yl acetate, 2-[(1S)-4-methylcyclohex-3-en-1-yl]propan-2-ol, ethyl 3-(furan-2-yl)propanoate were also found to be accumulated year by year, contributing to the woody, floral, and fruity character observed in aged tea. 5-Methyl-6,7-dihydro-5H-cyclopentapyrazine decreased regularly during storage. KEGG enrichment analysis demonstrated that the significant enrichment pathways of differential volatile metabolites were primarily related to metabolic pathways and the biosynthesis of secondary metabolites. This study provided a comprehensive understanding of the changes in volatile metabolites and aroma quality of oolong tea during storage, thereby providing guidance for the optimal storage conditions of oolong tea.
•38 differential volatile metabolites were identified and terpenoids were major.•14 aroma components give the woody, floral and fruity character to the aged tea.•5-Methyl-6,7-dihydro-5H-cyclopentapyrazine decreased regularly during storage.•Metabolic pathways and biosynthesis of secondary metabolites, etc. |
ArticleNumber | 115173 |
Author | Chen, Ruohong Li, Qian Lai, Xingfei Zhang, Suwan Sun, Shili Sun, Lingli Yan, Feiteng Li, Qiuhua Zhang, Zhenbiao Yuan, Erdong Chen, Zhongzheng |
Author_xml | – sequence: 1 givenname: Suwan surname: Zhang fullname: Zhang, Suwan email: swzhang1502@163.com organization: Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China – sequence: 2 givenname: Lingli surname: Sun fullname: Sun, Lingli email: sunlingli@tea.gdaas.cn organization: Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China – sequence: 3 givenname: Feiteng surname: Yan fullname: Yan, Feiteng email: no19yft@163.com organization: School of Food Science and Engineering, South School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China – sequence: 4 givenname: Qiuhua surname: Li fullname: Li, Qiuhua email: liqiuhua@tea.gdaas.cn organization: Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China – sequence: 5 givenname: Ruohong surname: Chen fullname: Chen, Ruohong email: chenruohong@tea.gdaas.cn organization: Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China – sequence: 6 givenname: Zhenbiao surname: Zhang fullname: Zhang, Zhenbiao email: zhangzhenbiao@tea.gdaas.cn organization: Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China – sequence: 7 givenname: Xingfei surname: Lai fullname: Lai, Xingfei email: laixingfei@tea.gdaas.cn organization: Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China – sequence: 8 givenname: Zhongzheng surname: Chen fullname: Chen, Zhongzheng email: zhongzhengch@scau.edu.cn organization: College of Food Science, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou, Guangdong, PR China – sequence: 9 givenname: Qian surname: Li fullname: Li, Qian email: liq@gdaas.cn organization: Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China – sequence: 10 givenname: Erdong surname: Yuan fullname: Yuan, Erdong email: erdyuan@scut.edu.cn organization: School of Food Science and Engineering, South School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China – sequence: 11 givenname: Shili surname: Sun fullname: Sun, Shili email: sunshili@zju.edu.cn organization: Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China |
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Keywords | Metabolomics Storage Volatile metabolites Oolong tea |
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Snippet | Oolong tea is famous for its rich floral and fruity aroma which further develops into a distinct aged aroma over time. Storage plays an important role in the... |
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Title | Metabolomics analysis reveals the patterns and mechanisms of volatile metabolite in oolong tea during storage |
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