Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 19, Pages 5405-5412Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b05062
Keywords
large-leaf yellow tea; roasting; metabolomics; L-theanine; (-)-epigallocatechin gallate
Funding
- Young Elite Scientist Sponsorship Program by CAST [2016QNRC001]
- Anhui Provincial Natural Science Foundation [1708085MC73, 1508085MC59]
- Key Research and Development Projects of Anhui Province [1804b06020367]
- Earmarked Fund for the China Agriculture Research System [CARS-19]
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Large-leaf yellow tea (LYT) is made from mature tea leaves with stems and has unique sensory characteristics different from other teas. To study the chemical changes of LYT during processing, samples were collected from each step for quantitative and qualitative analyses by high-performance liquid chromatography and liquid chromatography-mass spectrometry (LC-MS). LC-MS-based nontargeted and targeted metabolomics analyses revealed that the tea sample after roasting was markedly different from samples before roasting, with the levels of epicatechins and free amino acids significantly decreased, but the epimerized catechins increased dramatically. After accounting for common compounds in tea, N-ethyl-2-pyrrolidinone-substituted flavan-3-ols were found to be the marker compounds responsible for the classification of all samples, as they rapidly rose with increasing processing temperature. These findings suggested that the predominant changes in the tea constituents during large-leaf yellow tea roasting were the thermally induced degradation and epimerization of catechins and the formation of N-ethyl-2-pyrrolidinone-substituted flavan-3-ols from L-theanine.
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