Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea
To elucidate the chemical material basis of the flavor quality of Chongjue Luohan tea, four representative tea samples (Zifu, Ankang, Ping’an and Jufu teas) were analyzed by sensory evaluation and metabolomics based on ultra-high performance liquid chromatography-quadrupole-mass spectrometry (UPLC-Q...
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China Food Publishing Company
2025-02-01
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-016.pdf |
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| author | QIAN Yuanfeng, YANG Gaozhong, XU Weilin, XU Guodong, DENG Huifang, LAN Bingying, LIN Zhi, LÜ Haipeng |
| author_facet | QIAN Yuanfeng, YANG Gaozhong, XU Weilin, XU Guodong, DENG Huifang, LAN Bingying, LIN Zhi, LÜ Haipeng |
| author_sort | QIAN Yuanfeng, YANG Gaozhong, XU Weilin, XU Guodong, DENG Huifang, LAN Bingying, LIN Zhi, LÜ Haipeng |
| collection | DOAJ |
| description | To elucidate the chemical material basis of the flavor quality of Chongjue Luohan tea, four representative tea samples (Zifu, Ankang, Ping’an and Jufu teas) were analyzed by sensory evaluation and metabolomics based on ultra-high performance liquid chromatography-quadrupole-mass spectrometry (UPLC-Q-MS). The results showed that Luohan tea contained higher levels of tea polyphenols, ranging from 13.7% to 18.1%, than traditional black tea (9.6%). In addition, a total of 206 secondary metabolites were identified in Luohan tea, including flavonoids (71), amino acids and their derivatives (31), organic acids (24), nucleotides and their derivatives (19), phenolic acids (16), alkaloids (12), and saccharides and their derivatives (7). Multivariate statistical analysis pinpointed 46 differential metabolites. Notably, Zifu and Ankang tea samples contained higher levels of bitter and astringent components, such as flavanols, proanthocyanidins and flavanol glycosides, whereas Ping’an and Jufu tea samples were richer in umami and sweet components, such as L-asparagine and L-theanine. The results of this study provide a reference for research to develop new types of Luohan tea. |
| format | Article |
| id | doaj-art-7fe621f18c26422c9e6c53d41f1d2cc1 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-7fe621f18c26422c9e6c53d41f1d2cc12025-02-05T09:08:33ZengChina Food Publishing CompanyShipin Kexue1002-66302025-02-0146313814510.7506/spkx1002-6630-20240627-193Metabolomic Analysis of the Chemical Composition of Chongjue Luohan TeaQIAN Yuanfeng, YANG Gaozhong, XU Weilin, XU Guodong, DENG Huifang, LAN Bingying, LIN Zhi, LÜ Haipeng0(1. Agriculture and Rural Affairs Bureau of Songyang County, Lishui 323000, China;2. Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 3. Songyang County Banqiao Township Government, Lishui 323401, China; 4. Songyang County Banqiao Jiangxing Tea Factory, Lishui 323401, China)To elucidate the chemical material basis of the flavor quality of Chongjue Luohan tea, four representative tea samples (Zifu, Ankang, Ping’an and Jufu teas) were analyzed by sensory evaluation and metabolomics based on ultra-high performance liquid chromatography-quadrupole-mass spectrometry (UPLC-Q-MS). The results showed that Luohan tea contained higher levels of tea polyphenols, ranging from 13.7% to 18.1%, than traditional black tea (9.6%). In addition, a total of 206 secondary metabolites were identified in Luohan tea, including flavonoids (71), amino acids and their derivatives (31), organic acids (24), nucleotides and their derivatives (19), phenolic acids (16), alkaloids (12), and saccharides and their derivatives (7). Multivariate statistical analysis pinpointed 46 differential metabolites. Notably, Zifu and Ankang tea samples contained higher levels of bitter and astringent components, such as flavanols, proanthocyanidins and flavanol glycosides, whereas Ping’an and Jufu tea samples were richer in umami and sweet components, such as L-asparagine and L-theanine. The results of this study provide a reference for research to develop new types of Luohan tea.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-016.pdftea; chongjue luohan tea; quality chemistry; metabolomics; differential metabolites |
| spellingShingle | QIAN Yuanfeng, YANG Gaozhong, XU Weilin, XU Guodong, DENG Huifang, LAN Bingying, LIN Zhi, LÜ Haipeng Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea Shipin Kexue tea; chongjue luohan tea; quality chemistry; metabolomics; differential metabolites |
| title | Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea |
| title_full | Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea |
| title_fullStr | Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea |
| title_full_unstemmed | Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea |
| title_short | Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea |
| title_sort | metabolomic analysis of the chemical composition of chongjue luohan tea |
| topic | tea; chongjue luohan tea; quality chemistry; metabolomics; differential metabolites |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-016.pdf |
| work_keys_str_mv | AT qianyuanfengyanggaozhongxuweilinxuguodongdenghuifanglanbingyinglinzhiluhaipeng metabolomicanalysisofthechemicalcompositionofchongjueluohantea |