Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage.

• Tác giả: Xuan Chen, Xinghui Li, Yifan Li, Bingsong Ma, Cunqiang Ma, Yuhua Wang, Junfeng Yin, Binxing Zhou
• Ngôn ngữ: eng
• Ký hiệu phân loại: 570 Life sciences Biology
• Thông tin xuất bản: Netherlands : Food chemistry: X , 2025
• Bộ sưu tập: NCBI
• ID: 211017

Tóm tắt

 Natural storage promotes raw Pu-erh tea (RaPT) aging along with chemical conversion and flavor evolution. In this study, quantitative descriptive analysis (QDA) and UHPLC-Orbitrap-MS/MS-based non-targeted metabolomics were performed to illustrate dynamic changes of taste compounds across 18 RaPT samples during the storage. Multivariate statistical analyses effectively classified stored RaPT into three groups based on storage stages, confirming that storage duration, rather than environmental conditions, primarily influences the taste profile and the changes in non-volatile compounds. A total of 509 characteristic metabolites (VIP >
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