• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

广泛靶向代谢组学分析揭示了黄化处理时间对藤茶风味的影响。

Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea ().

作者信息

Qi Shunyao, Zeng Tiexin, Wu Peiling, Sun Le, Dong Zhengqi, Xu Lijia, Xiao Peigen

机构信息

Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China.

出版信息

Food Chem X. 2024 May 7;22:101446. doi: 10.1016/j.fochx.2024.101446. eCollection 2024 Jun 30.

DOI:10.1016/j.fochx.2024.101446
PMID:38846795
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11154209/
Abstract

The bitter and astringent taste and miscellaneous smell of vine tea prevent its further development. In this study, we used a processing technology that mimics yellow tea to improve the flavor of vine tea and revealed its internal reasons through metabolomics. Sensory evaluation showed the yellowing process for 6-12 h reduced the bitterness and astringency significantly, and enriched the aroma. The improvement of taste was mainly related to the down-regulation of anthocyanins (54.83-97.38%), the hydrolysis of gallated catechins (34.80-47.81%) and flavonol glycosides (18.56-44.96%), and the subsequent accumulation of d-glucose (33.68-78.04%) and gallic acid (220.96-252.09%). For aroma, increase of total volatile metabolite content (23.88-25.44%) and key compounds like geraniol (239.32-275.21%) induced the changes. These results identified the positive effects of yellowing process on improvements in vine tea flavor and the key compounds that contribute to these changes.

摘要

藤茶的苦涩味和杂味阻碍了其进一步发展。在本研究中，我们采用了模拟黄茶的加工工艺来改善藤茶的风味，并通过代谢组学揭示其内在原因。感官评价表明，6 - 12小时的闷黄过程显著降低了苦涩味，并丰富了香气。口感的改善主要与花青素下调（54.83 - 97.38%）、没食子酰化儿茶素（34.80 - 47.81%）和黄酮醇苷（18.56 - 44.96%）的水解以及随后d - 葡萄糖（33.68 - 78.04%）和没食子酸（220.96 - 252.09%）的积累有关。对于香气，总挥发性代谢物含量增加（23.88 - 25.44%）以及香叶醇等关键化合物增加（239.32 - 275.21%）引发了这些变化。这些结果确定了闷黄过程对藤茶风味改善的积极作用以及促成这些变化的关键化合物。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/1b1dd8fabe87/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/4d5c6fc25ebd/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/582d42bb9bf6/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/b30c7078d063/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/cc46f38e1878/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/19458d9148bb/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/838d0d37c132/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/cbd6e4569569/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/1b1dd8fabe87/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/4d5c6fc25ebd/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/582d42bb9bf6/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/b30c7078d063/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/cc46f38e1878/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/19458d9148bb/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/838d0d37c132/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/cbd6e4569569/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8986/11154209/1b1dd8fabe87/gr8.jpg

相似文献

1
Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea ().广泛靶向代谢组学分析揭示了黄化处理时间对藤茶风味的影响。
Food Chem X. 2024 May 7;22:101446. doi: 10.1016/j.fochx.2024.101446. eCollection 2024 Jun 30.
2
Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process.利用萎凋工艺改善夏茶（茶树）的风味。
Food Chem. 2022 Sep 15;388:132982. doi: 10.1016/j.foodchem.2022.132982. Epub 2022 Apr 15.
3
Flavor compounds in Vine Tea () infusions.藤茶浸出液中的风味化合物。
Food Sci Nutr. 2020 Jun 29;8(8):4505-4511. doi: 10.1002/fsn3.1754. eCollection 2020 Aug.
4
Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits.黄化时间对黄茶化学特征的影响及其与感官特征的关联。
Molecules. 2022 Jan 29;27(3):940. doi: 10.3390/molecules27030940.
5
Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing.代谢组学分析揭示了优化黄化后改善黄茶色泽和口感的机制。
Food Chem. 2023 Dec 1;428:136785. doi: 10.1016/j.foodchem.2023.136785. Epub 2023 Jul 1.
6
Aroma formation and transformation during sealed yellowing process of Pingyang yellow tea.平阳黄茶闷黄过程中香气的形成与转化
Food Res Int. 2023 Mar;165:112535. doi: 10.1016/j.foodres.2023.112535. Epub 2023 Jan 27.
7
Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times.不同半发酵时间加工的乌龙茶的风味特征和化学成分
J Food Sci Technol. 2018 Mar;55(3):1185-1195. doi: 10.1007/s13197-018-3034-0. Epub 2018 Jan 12.
8
Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1).基于化学计量学的十种（茶树种质资源 Yabukita、龙井 43 和白茶 1）蒸青茶中非挥发性/挥发性风味的研究。
Food Res Int. 2023 Nov;173(Pt 2):113461. doi: 10.1016/j.foodres.2023.113461. Epub 2023 Sep 11.
9
Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach.基于超高效液相色谱-质谱联用技术的绿茶和黄茶加工过程中风味品质形成的研究
Food Chem X. 2024 Apr 12;22:101342. doi: 10.1016/j.fochx.2024.101342. eCollection 2024 Jun 30.
10
Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.代谢组学分析在不同白茶亚型代谢物和口感品质分析中的应用。
Food Res Int. 2018 Apr;106:909-919. doi: 10.1016/j.foodres.2018.01.069. Epub 2018 Jan 31.

引用本文的文献

1
Spatial metabolic heterogeneity in (Schw.) Wolf (): Insights from quantitative analysis and widely targeted metabolomics.（Schw.）Wolf中的空间代谢异质性（）：来自定量分析和广泛靶向代谢组学的见解
Food Chem X. 2025 Jul 17;29:102802. doi: 10.1016/j.fochx.2025.102802. eCollection 2025 Jul.
2
HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation.顶空固相微萃取-气相色谱-质谱联用非靶向代谢组学揭示六堡茶发酵过程中关键挥发性化合物的变化
Food Chem X. 2024 Aug 23;23:101764. doi: 10.1016/j.fochx.2024.101764. eCollection 2024 Oct 30.

本文引用的文献

1
Synthesis of taste active γ-glutamyl peptides with pea protein hydrolysate and their taste mechanism via in silico study.豌豆蛋白水解物合成呈味γ-谷氨酰肽及其通过计算机模拟研究的呈味机制。
Food Chem. 2024 Jan 1;430:136988. doi: 10.1016/j.foodchem.2023.136988. Epub 2023 Jul 24.
2
Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing.代谢组学分析揭示了优化黄化后改善黄茶色泽和口感的机制。
Food Chem. 2023 Dec 1;428:136785. doi: 10.1016/j.foodchem.2023.136785. Epub 2023 Jul 1.
3
A comprehensive review of vine tea: Origin, research on Materia Medica, phytochemistry and pharmacology.
藤茶综述：起源、本草研究、植物化学和药理学。
J Ethnopharmacol. 2023 Dec 5;317:116788. doi: 10.1016/j.jep.2023.116788. Epub 2023 Jun 19.
4
Widely targeted metabolomic analysis revealed the effects of alkaline stress on nonvolatile and volatile metabolites in broomcorn millet grains.广泛靶向代谢组学分析揭示了碱性胁迫对黍稷非挥发性和挥发性代谢物的影响。
Food Res Int. 2023 Sep;171:113066. doi: 10.1016/j.foodres.2023.113066. Epub 2023 Jun 2.
5
Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis.基于广泛靶向代谢组学分析的蒸青绿茶加工过程中非挥发性成分的动态变化
Foods. 2023 Apr 6;12(7):1551. doi: 10.3390/foods12071551.
6
Aroma formation and transformation during sealed yellowing process of Pingyang yellow tea.平阳黄茶闷黄过程中香气的形成与转化
Food Res Int. 2023 Mar;165:112535. doi: 10.1016/j.foodres.2023.112535. Epub 2023 Jan 27.
7
First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one.首次鉴定出一种与葡萄酒中鲜蘑菇异味有关的新分子：1-羟基-3-辛酮。
Food Chem. 2023 Jul 1;413:135678. doi: 10.1016/j.foodchem.2023.135678. Epub 2023 Feb 11.
8
Widely targeted metabolomics analysis reveals the mechanism of quality improvement of flue-cured tobacco.广泛靶向代谢组学分析揭示了烤烟品质提升的机制。
Front Plant Sci. 2022 Nov 29;13:1074029. doi: 10.3389/fpls.2022.1074029. eCollection 2022.
9
The material basis of astringency and the deastringent effect of polysaccharides: A review.涩味的物质基础和多糖的去涩效果：综述。
Food Chem. 2023 Mar 30;405(Pt B):134946. doi: 10.1016/j.foodchem.2022.134946. Epub 2022 Nov 15.
10
Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics.基于 LC-MS 脂质组学揭示的陈化普洱茶叶堆发酵过程中的脂质代谢特征和标志物化合物。
Food Chem. 2023 Mar 15;404(Pt B):134665. doi: 10.1016/j.foodchem.2022.134665. Epub 2022 Oct 19.