PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
Distinct Changes of Metabolic Profile and Sensory Quality With Different Varieties of Chrysanthemum (Juhua) Tea by LC-MS Based Metabolomics and Electronic Tongue
Version 1
: Received: 29 January 2024 / Approved: 30 January 2024 / Online: 30 January 2024 (03:51:05 CET)
How to cite:
Tian, X.; Wang, H.; Chen, L.; Yuan, H.; Ouyang, Y.; Peng, C.; Wang, W. Distinct Changes of Metabolic Profile and Sensory Quality With Different Varieties of Chrysanthemum (Juhua) Tea by LC-MS Based Metabolomics and Electronic Tongue. Preprints2024, 2024012059. https://doi.org/10.20944/preprints202401.2059.v1
Tian, X.; Wang, H.; Chen, L.; Yuan, H.; Ouyang, Y.; Peng, C.; Wang, W. Distinct Changes of Metabolic Profile and Sensory Quality With Different Varieties of Chrysanthemum (Juhua) Tea by LC-MS Based Metabolomics and Electronic Tongue. Preprints 2024, 2024012059. https://doi.org/10.20944/preprints202401.2059.v1
Tian, X.; Wang, H.; Chen, L.; Yuan, H.; Ouyang, Y.; Peng, C.; Wang, W. Distinct Changes of Metabolic Profile and Sensory Quality With Different Varieties of Chrysanthemum (Juhua) Tea by LC-MS Based Metabolomics and Electronic Tongue. Preprints2024, 2024012059. https://doi.org/10.20944/preprints202401.2059.v1
APA Style
Tian, X., Wang, H., Chen, L., Yuan, H., Ouyang, Y., Peng, C., & Wang, W. (2024). Distinct Changes of Metabolic Profile and Sensory Quality With Different Varieties of Chrysanthemum (Juhua) Tea by LC-MS Based Metabolomics and Electronic Tongue. Preprints. https://doi.org/10.20944/preprints202401.2059.v1
Chicago/Turabian Style
Tian, X., Caiyun Peng and Wei Wang. 2024 "Distinct Changes of Metabolic Profile and Sensory Quality With Different Varieties of Chrysanthemum (Juhua) Tea by LC-MS Based Metabolomics and Electronic Tongue" Preprints. https://doi.org/10.20944/preprints202401.2059.v1
Abstract
Chrysanthemum tea, a typical health tea with the same origin as medicine and food, is famous for its unique health benefits and flavor. To clarify the influence of metabolites of different varieties of chrysanthemum tea on the formation of taste and quality differences, nontargeted metabolomics combined with electronic tongue analysis were used to characterize the correlation between metabolites profiles and taste characteristics of different quality chrysanthemum tea. Thirteen metabolites were identified as the key metabolites of the sensory quality difference between Huangju and Jinsi Huangju tea. Kaempferol, luteolin, genistein, and some quinic acid derivatives were correlated with the ‘astringent’ and taste attributes. In contrast, l-(-)-3 phenyllactic acid and L-malic acid were found to be the ‘bitterness’ and ‘umami’ in chrysanthemum tea. KEGG pathway enrichment analysis showed that the flavonoid and flavonol biosynthesis pathway had important effects on the sensory quality of chrysanthemum tea.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
