Taste characteristics and symbolic metabolites of Rougui tea with different grades in China
The national tea standard sample is an important reference for the evaluation of tea grades. Clarifying the taste characteristics of different grades of Rougui tea (RGT) and its characteristic metabolites is of great significance for the standardization and scientificization of national standard sam...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002524 |
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| author | Jianghua Ye Yangxin Luo Yuhua Wang Yulin Wang Tingting Wang Yankun Liao Junbin Gu Xiaoli Jia Qi Zhang Haibin Wang |
| author_facet | Jianghua Ye Yangxin Luo Yuhua Wang Yulin Wang Tingting Wang Yankun Liao Junbin Gu Xiaoli Jia Qi Zhang Haibin Wang |
| author_sort | Jianghua Ye |
| collection | DOAJ |
| description | The national tea standard sample is an important reference for the evaluation of tea grades. Clarifying the taste characteristics of different grades of Rougui tea (RGT) and its characteristic metabolites is of great significance for the standardization and scientificization of national standard samples. In this study, metabolites of different grades of RGT were analyzed by sensory evaluation and metabolomics, and symbolic metabolites were obtained and verified. The results showed that the higher the RGT grade, the stronger the mellowness and fresh and brisk taste, and the weaker the bitterness and astringency. Cyclo-glycyl-L-phenylalanine and calyxanthone can be used as the main symbolic metabolites to evaluate the quality of RGT, and their contents in 15 different grades of RGT verified the conclusion. This study lays an important foundation for the production of national tea standards and the measurement of commercial tea quality. |
| format | Article |
| id | doaj-art-edd8714068834ca0819fbfe2dd839fcc |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-edd8714068834ca0819fbfe2dd839fcc2025-08-20T03:49:45ZengElsevierFood Chemistry: X2590-15752025-04-012710240510.1016/j.fochx.2025.102405Taste characteristics and symbolic metabolites of Rougui tea with different grades in ChinaJianghua Ye0Yangxin Luo1Yuhua Wang2Yulin Wang3Tingting Wang4Yankun Liao5Junbin Gu6Xiaoli Jia7Qi Zhang8Haibin Wang9College of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaCollege of Life Science, Longyan University, Longyan 364012, ChinaCollege of JunCao Science and Ecology, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Life Science, Longyan University, Longyan 364012, ChinaCollege of Life Science, Longyan University, Longyan 364012, ChinaCollege of Life Science, Longyan University, Longyan 364012, ChinaCollege of Life Science, Longyan University, Longyan 364012, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaCollege of Tea and Food Science, Wuyi University, Wuyishan 354300, ChinaCollege of Life Science, Longyan University, Longyan 364012, China; Corresponding author at: College of Life Science, Longyan University, Longyan 364012, China.The national tea standard sample is an important reference for the evaluation of tea grades. Clarifying the taste characteristics of different grades of Rougui tea (RGT) and its characteristic metabolites is of great significance for the standardization and scientificization of national standard samples. In this study, metabolites of different grades of RGT were analyzed by sensory evaluation and metabolomics, and symbolic metabolites were obtained and verified. The results showed that the higher the RGT grade, the stronger the mellowness and fresh and brisk taste, and the weaker the bitterness and astringency. Cyclo-glycyl-L-phenylalanine and calyxanthone can be used as the main symbolic metabolites to evaluate the quality of RGT, and their contents in 15 different grades of RGT verified the conclusion. This study lays an important foundation for the production of national tea standards and the measurement of commercial tea quality.http://www.sciencedirect.com/science/article/pii/S2590157525002524Rougui teaNational standard sample of teaSensory evaluationTaste characteristicsSymbolic metabolites |
| spellingShingle | Jianghua Ye Yangxin Luo Yuhua Wang Yulin Wang Tingting Wang Yankun Liao Junbin Gu Xiaoli Jia Qi Zhang Haibin Wang Taste characteristics and symbolic metabolites of Rougui tea with different grades in China Food Chemistry: X Rougui tea National standard sample of tea Sensory evaluation Taste characteristics Symbolic metabolites |
| title | Taste characteristics and symbolic metabolites of Rougui tea with different grades in China |
| title_full | Taste characteristics and symbolic metabolites of Rougui tea with different grades in China |
| title_fullStr | Taste characteristics and symbolic metabolites of Rougui tea with different grades in China |
| title_full_unstemmed | Taste characteristics and symbolic metabolites of Rougui tea with different grades in China |
| title_short | Taste characteristics and symbolic metabolites of Rougui tea with different grades in China |
| title_sort | taste characteristics and symbolic metabolites of rougui tea with different grades in china |
| topic | Rougui tea National standard sample of tea Sensory evaluation Taste characteristics Symbolic metabolites |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002524 |
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