Metabolomics analysis as a tool to study the mechanism of taste formation in Mengding yellow bud
2026
Xiao Liu | Xiaobo Tang | Juan Zhang | Yuanyuan Xiong | Yun Wang | Weiwei Ma | Xiaoping Wang | Fei Liu | Chunhua Li | Ting Zhang
Pile-yellowing plays an important role in the formation of quality of yellow tea; however, the mechanism of taste formation in Mengding yellow bud (MYB) during pile-yellowing has not been systematically studied until now. To reveal the dynamic changes of chemical components and the formation mechanism of taste in MYB processing, metabolomics coupled with chemometrics was employed. Forty-nine characteristic nonvolatile metabolites (VIP > 1 and p < .05) were identified among 268 nonvolatile metabolites comprised amino acids, catechins, flavonoid glycosides, saccharides, phenolic acids, lipids and organic acids. Compounds related to umami and sweetness (amino acids, simple catechins, saccharides, phenolic acids) showed an increasing trend across processing stages. D-ornithine, L-arginine, L-theanine, and L-lysine increased by 587.05%, 115.66%, 26.57%, and 12.09%, respectively. C and GC increased by 17.45% and 66.98%, respectively. D-fructose, D-gulono-1,4-lactone and 1-O-galloyl-beta-D-glucose increased by 31.71%, 501.32% and 29.11%, respectively. Gallic acid increased by 20.50%. Taste development of MYB was primarily driven by an increase in amino acids and saccharides, alongside the degradation of gallic acid and ester-type catechins. Among the tested clutivars, Chuancha 2 (CC) was the most suitable for MYB processing, supported by its sensory scores and biochemical indices.
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