Metabolomics Profiling of Roasted Stem Tea Using Gas Chromatography-Mass Spectrometry and a Sensory Test

Roasted tea is manufactured by roasting green tea at a high temperature and has characteristic flavors (roasted, savory, or sweet) that complement Japanese-style food. Here, we evaluated the sensory quality for six kinds of roasted stem tea products using a sensory test, the rank-rating method, of 5...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018, Vol.24(6), pp.1059-1067
Main Authors: Sasaki, Tetsuya, Tanase, Yuuki, Yonezawa, Toshihiko, Michihata, Toshihide, Kawamura-Konishi, Yasuko
Format: Article
Language:English
Subjects:
Adolescents
Aldehydes
Chromatography
Food processing
Gas chromatography
GC/MS
Green tea
High temperature
Ions
Mass spectrometry
Mass spectroscopy
Metabolomics
Organic chemistry
Palatability
Position sensing
Prediction models
Principal components analysis
Pyrazines
rank rating method
Regression analysis
roasted stem tea
Scientific imaging
Sensory properties
Spectroscopy
Sugar
Sweet taste
Test procedures
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Summary:Roasted tea is manufactured by roasting green tea at a high temperature and has characteristic flavors (roasted, savory, or sweet) that complement Japanese-style food. Here, we evaluated the sensory quality for six kinds of roasted stem tea products using a sensory test, the rank-rating method, of 52 adolescent panelists. We then elucidated and analyzed the chemical components in these products by gas chromatography-mass spectrometry and principal component analysis. We found that the preferred products were located near the center of the principal component analysis score plot, indicating that the position in the plot was associated with the sensory score of roasted stem tea. We then used these findings to build a predictive model of sensory scores using orthogonal partial least squares regression analysis. This showed that the predicted sensory score was higher when certain pyrazines were present and lower when aldehydes and sugars were present. This is the first study to demonstrate a relationship between the chemical components of roasted stem tea and its sensory score based on the palatability of adolescents for it using metabolomics profiling.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.24.1059