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Identification and quality evaluation of Lushan Yunwu tea from different geographical origins based on metabolomics.
Sun, Qifang; Wu, Furu; Wu, Wei; Yu, Wenjie; Zhang, Gaowei; Huang, Xueyong; Hao, Yingbin; Luo, Liping.
Affiliation
  • Sun Q; Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
  • Wu F; School of Life Sciences, Nanchang University, Nanchang 330031 China.
  • Wu W; School of Life Sciences, Nanchang University, Nanchang 330031 China.
  • Yu W; Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
  • Zhang G; School of Life Sciences, Nanchang University, Nanchang 330031 China.
  • Huang X; School of Life Sciences, Nanchang University, Nanchang 330031 China.
  • Hao Y; School of Life Sciences, Nanchang University, Nanchang 330031 China.
  • Luo L; Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China. Electronic address: lluo2@126.com.
Food Res Int ; 186: 114379, 2024 Jun.
Article in En | MEDLINE | ID: mdl-38729702
ABSTRACT
The relationship between the chemical composition and quality of Lushan Yunwu tea (LYT) from different geographical origins is not clear. Sensory evaluation, metabolomics analyses combined with chemometrics were conducted on LYT from 8 different geographical origins, and altitude was identified as the main factor responsible for the differences among LYT. A total of 32 non-volatile and 27 volatile compounds were identified as marker metabolites to distinguish the origins of high altitudes from those of low altitudes. LYT samples from higher altitude areas contained more free amino acids, sugars, and organic acids, and less catechins, which may contribute to the reduction of bitterness and astringency and the enhancement of umami. The contents of geranylacetone, ethyl hexanoate, ethyl caprylate, 3-carene, d-cadinene, linalool, nerol, and nerolidol in high altitude areas were higher than those in low altitude areas, indicating that LYT from high altitude had strong floral and fruity aroma. The altitudes were positively correlated with pH value, total flavonoids, soluble protein, total free amino acids, and the antioxidant capacities of the LYT. This study provided a theoretical basis for the study of the effect of altitude on tea quality.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tea / Altitude / Volatile Organic Compounds / Metabolomics Limits: Female / Humans / Male Country/Region as subject: Asia Language: En Journal: Food Res Int Year: 2024 Document type: Article Affiliation country: China Country of publication: Canada

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tea / Altitude / Volatile Organic Compounds / Metabolomics Limits: Female / Humans / Male Country/Region as subject: Asia Language: En Journal: Food Res Int Year: 2024 Document type: Article Affiliation country: China Country of publication: Canada