Formation mechanism and solution of Pu-erh tea cream based on non-targeted metabonomics

Revealing the relationship between metabolites in tea extract and cream production is challenging. This study aims to investigate the production of tea cream in the shelf life of Pu-erh tea and Oolong tea. Compared with Oolong tea, the production of Pu-erh tea cream is higher after deep fermentation. Metabonomics analysis results indicate that the compound diversity and composition structure of Pu-erh tea and Oolong tea were different, and the complexity of the compound network in Pu-erh tea extract was higher than that in Oolong tea. After screening, we identified six compounds that may be related to the formation of tea cream, including caffeine. After verification, we found that the production rate of Pu-erh tea cream decreased significantly after the caffeine content in the tea was removed by supercritical carbon dioxide extraction technology. Therefore, this study suggests that the six core compounds in the extract of Pu-erh tea are the key factors that affect the tea cream and that the production of tea cream during the shelf life of the extract can be prevented by directional removal of these core compounds. This study provides a theoretical basis for promoting the industrialization of Pu-erh tea and solving the production of tea cream.

Automated summary

Revealing the relationship between tea extract metabolites and cream production is difficult. This study investigates the production of tea cream in Pu-erh tea and Oolong tea during their shelf life. The analysis reveals that the compound diversity and composition structure of Pu-erh tea and Oolong tea are different, and the complexity of the compound network in Pu-erh tea extract is higher. After identifying six compounds that may be related to tea cream formation, including caffeine, it was found that the production rate of Pu-erh tea cream significantly decreased when the caffeine content was removed. This study suggests that the six core compounds in Pu-erh tea extract are key factors affecting tea cream production and their removal can prevent cream formation. It provides a theoretical basis for promoting the industrialization of Pu-erh tea and solving cream production.