Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches

Wenjing Huang; Qiuyan Liu; Jingming Ning

doi:10.1016/j.fochx.2024.101794

Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches

Food Chem X. 2024 Sep 2:24:101794. doi: 10.1016/j.fochx.2024.101794. eCollection 2024 Dec 30.

Authors

Wenjing Huang^{1

2

3}, Qiuyan Liu^{1

2

3}, Jingming Ning^{1

2

3}

Affiliations

¹ State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
² Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China.
³ International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.

Abstract

In this study, the stems (ST) and leaves (LT) isolated from Large-leaf yellow tea (LYT) were used for sensory evaluation and quantitative analysis of flavor metabolites by sensomics and flavoromics. The results showed that the flavors of ST and LT in LYT were significantly different, and ST had stronger roasty and nutty aroma and sweet taste, which was mainly due to the accumulation of higher theanine and soluble monosaccharides in ST, and provided more substrates for the production of more pyrazine by the Maillard reaction; whereas LT contributed to the mellow and thick taste quality of LYT, and the abundance of catechins and caffeine were the main reason. The metabolic patterns of flavor metabolites indicated that the flavor differences between ST and LT were mainly due to biological metabolism in tea plants. This study provides the selection of raw materials for LYT in the future and product development of tea stems.

Keywords: Flavor quality; Flavoromics; Large-leaf yellow tea; Sensomics; Tea stems.