Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes

•The umami and astringency of white peony teas (WPTs) were reduced during storage.•Smoothness, thickness, sweetness and sourness of WPTs were enhanced during storage.•WGCNA showed 323 metabolites were related with the sensory changes of WPTs.•Reduction of flavonoids and tannins contributed to browni...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2021-11, Vol.362, p.130257-130257, Article 130257
Main Authors: Fan, Fang-Yuan, Huang, Chuang-Sheng, Tong, Yi-Lin, Guo, Hao-Wei, Zhou, Sen-Jie, Ye, Jian-Hui, Gong, Shu-Ying
Format: Article
Language:English
Subjects:
Color difference
Non-volatile metabolites
Sensory evaluation
Storage
Weighted gene co-expression network analysis
White peony tea
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•The umami and astringency of white peony teas (WPTs) were reduced during storage.•Smoothness, thickness, sweetness and sourness of WPTs were enhanced during storage.•WGCNA showed 323 metabolites were related with the sensory changes of WPTs.•Reduction of flavonoids and tannins contributed to browning and reduced astringency.•Phenolic acids and organic acids were indicators of aging-induced transformations. The sensory features of white peony teas (WPTs) significantly change with storage age; however, their comprehensive associations with composition are still unclear. This study aimed to clarify the sensory quality-related chemical changes in WPTs during storage. Liquid chromatography-tandem mass spectrometry based on widely targeted metabolomics analysis was performed on WPTs of 1–13 years storage ages. Weighted gene co-expression network analysis (WGCNA) was used to correlate metabolites with sensory traits including color difference values and taste attributes. 323 sensory trait-related metabolites were obtained from six key modules via WGCNA, verified by multiple factor analysis. The decline and transformation of abundant flavonoids, tannins and amino acids were related to the reduced astringency, umami and increased browning of tea infusions. In contrast, the total contents of phenolic acids and organic acids increased with storage. This study provides a high-throughput method for the association of chemical compounds with various sensory traits of foods.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.130257