代谢物
化学
山茶
色谱法
质谱法
品味
糖苷
食品科学
鲜味
植物
生物化学
生物
立体化学
作者
Weidong Dai,Dandan Qi,Ting Yang,Haipeng Lv,Li Guo,Yue Zhang,Yin Zhu,Qunhua Peng,Dongchao Xie,Junfeng Tan,Zhi Lin
标识
DOI:10.1021/acs.jafc.5b03967
摘要
The chemical composition and taste quality of tea fluctuate seasonally. However, the compounds responsible for the seasonal variation of metabolic pattern and taste quality are far from clear. This study compared the metabolite profiles of green teas of nine varieties that were plucked in spring, summer, and autumn by using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) on a reversed phase column. A multivariate analysis indicated distinct differences among the metabolite phenotypes of teas harvested in different seasons. Heat-map analysis and metabolic pathway analysis demonstrated that flavan-3-ols, theasinensins, procyanidins, quercetin-O-glycosides, apigenin-C-glycosides, and amino acids exhibited sharp seasonal fluctuations. An equivalent quantification of tea tastes showed that in summer and autumn teas, the bitterness and astringency were significantly elevated, whereas umami declined. Metabolite content comparisons and partial least-squares analysis suggested that several flavonoids and amino acids are mainly responsible for the seasonal variations in taste quality.
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