ArticleFoods (Basel, Switzerland)2022
Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
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- Overview and Recent Progress on the Biosynthesis and Regulation of Flavonoids inInternational journal of molecular sciences · 2023Review
- The Dynamic Change in Aromatic Compounds and Their Relationship withMetabolites · 2023Article
- Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions.Food chemistry: X · 2022Article
- Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy.Foods (Basel, Switzerland) · 2022Article
- Untargeted Metabolomics and Transcriptomics Reveal the Mechanism of Metabolite Differences in Spring Tender Shoots of Tea Plants of Different Ages.Foods (Basel, Switzerland) · 2022Article
- Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea.Frontiers in nutrition · 2022Article
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4 authors.
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Abstract
The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds were analyzed by a combination of widely targeted metabolomics, chemometrics, and quantitative taste evaluation. A total of 801 nonvolatile compounds were detected, which could be divided into 16 categories. We found that the difference in these compounds' content among Oolong teas from three producing areas in China was the largest. There were 370 differential compounds related to the producing areas of Oolong tea, which were mainly distributed in 67 Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways. In total, 81 differential nonvolatile compounds made important contributions to the taste differences in Oolong tea from different producing areas, among which the number of flavonoids was the largest. Finally, the characteristic compounds of Oolong tea in six producing areas were screened. This study comprehensively identifies the nonvolatile compounds of Oolong tea in different producing areas for the first time, which provides a basis for the analysis of flavor characteristics, quality directional control, and the identification and protection of geographical landmark agricultural products of Oolong tea from different producing areas.
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