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Metabolites
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Tea Metabolomics
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Tea Metabolomics

A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Plant Metabolism".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 3622

Special Issue Editors

Dr. Weidong Dai

E-Mail Website
Guest Editor
Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
Interests: flavor chemistry; food chemistry; bioactive compounds; metabo-lomics; LC-MS; high throughput screening; tea
Dr. Jia Li

E-Mail Website
Guest Editor
Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
Interests: food chemistry; metabolomics; lipidomics; flavor; LC-MS; tea

Special Issue Information

Dear Colleagues,

Tea (Camellia sinensis) is the world’s most popular nonalcoholic beverage, attributed to its pleasant flavor and health-promoting effects. It has been increasingly favored worldwide, and approximately two billion cups of tea are consumed every day. A large number of small-molecule primary and secondary metabolites, including amino acids, saccharides, flavan-3-ols, purine alkaloids, phenolic acids, organic acids, tannins, flavonols and their glycosides, tannins, saponins, and lipids, as flavor compounds or bioactive ingredients, are responsible for shaping the tea quality. These metabolites are core contents in the studies of tea breeding, cultivation, processing, safety, and bioactivity. As a post-genomic approach, metabolomics enables a comprehensive qualitative and quantitative analysis of small-molecular metabolites in biological systems. It has proven to be a powerful tool for investigating plant physiology and cellular biochemistry and has become an essential method for evaluating food flavor and health benefits. Significant progress has been made in recent years by applying metabolomics in the field of tea research, such as evaluating tea quality, discriminating tea grades and geographical origins, elucidating key flavor compounds and their formation mechanism, uncovering new metabolic pathways, discovering novel compounds, and so on. Tea metabolomics has become one of the research hotspots in tea studies.

The present Special Issue aims at providing a platform for the scientific community to present their high-quality research primarily on the tea physiology, chemistry, flavor, safety, and health benefits using a metabolomics or lipidomics method. We invite researchers to contribute original research articles as well as review articles.

Dr. Weidong Dai
Dr. Jia Li
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Metabolites is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • tea
  • metabolomics
  • lipidomics
  • breeding
  • cultivation
  • processing
  • bioactive compounds
  • analytical method
  • flavor chemistry

Published Papers (2 papers)

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Research

15 pages, 4060 KiB  
Article
Metabolite Profiling of External and Internal Petals in Three Different Colors of Tea Flowers (Camellia sinensis) Using Widely Targeted Metabolomics
by Tao Zhang, Xue Ma, Yuanyuan Zhou, Hui Yang, Yuxin Wang, Taolin Chen, Qincao Chen and Yanli Deng
Metabolites 2023, 13(7), 784; https://doi.org/10.3390/metabo13070784 - 23 Jun 2023
Viewed by 1060
Abstract
The flower is the reproductive organ of the tea plant, while it is also processed into different kinds of products and thus of great significance to be utilized. In this study, the non-volatile secondary metabolites in the internal and external petals of white, [...] Read more.
The flower is the reproductive organ of the tea plant, while it is also processed into different kinds of products and thus of great significance to be utilized. In this study, the non-volatile secondary metabolites in the internal and external petals of white, white and pink, and pink tea flowers were studied using a widely targeted metabolomics method with ultra-high liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). A total of 429 metabolites were identified, including 195 flavonoids, 121 phenolic acids, 40 alkaloids, 29 lignans and coumarins, 19 tannins, 17 terpenoids, and 8 other metabolites. The metabolites in the internal and external petals of different colored flowers showed great changes in flavonoids. Most flavonoids and all tannins in the internal petals were higher compared with the external petals. Some phenolic acids were more accumulated in the external petals, while others showed opposite trends. The pink tea flower contained more flavonoids, alkaloids, lignans, coumarins, terpenoids, and tannins compared with white tea flowers. In addition, cyanidin-3-O-glucoside was more accumulated in the external petals of the pink flower, indicating that anthocyanin may be the main reason for the color difference between the pink and white tea flower. The enriched metabolic pathways of different colored flowers were involved in flavonoid biosynthesis, glycine, serine and threonine metabolism, glycerophospholipid metabolism, and phenylpropanoid biosynthesis. The findings of this study broaden the current understanding of non-volatile compound changes in tea plants. It is also helpful to lay a theoretical foundation for integrated applications of tea flowers. Full article
(This article belongs to the Special Issue Tea Metabolomics)
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19 pages, 3197 KiB  
Article
Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes
by Miao Wang, Jianlong Li, Xiaohui Liu, Chengshun Liu, Jiajia Qian, Jie Yang, Xiaochen Zhou, Yongxia Jia, Jinchi Tang and Lanting Zeng
Metabolites 2022, 12(11), 1063; https://doi.org/10.3390/metabo12111063 - 03 Nov 2022
Cited by 5 | Viewed by 1901
Abstract
Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors. Furthermore, whether the aroma characteristics of Lingtou Dancong oolong tea are affected by the environmental [...] Read more.
Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors. Furthermore, whether the aroma characteristics of Lingtou Dancong oolong tea are affected by the environmental conditions at different altitudes is unknown. In this study, the aromas in Lingtou Dancong oolong tea were extracted and analyzed by stir-bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS), and the aroma profiles of tea plants grown at different altitudes were compared. We detected 59 odor compounds in Lingtou Dancong oolong tea. Eight compounds with honey and floral odors were identified as key components on the basis of GC-O, GC-MS, odor activity value, and flavor dilution analyses. Differences in the contents of precursor geranyl diphosphate and transcript levels of structural genes were found to be responsible for the differential accumulation of linalool and hotrienol among plants grown at different altitudes. This is the first report on the aroma characteristics and key contributors of Lingtou Dancong oolong tea and their differences, as affected by altitude. These results provide details of the chemical basis of the aroma quality of Lingtou Dancong oolong tea. Full article
(This article belongs to the Special Issue Tea Metabolomics)
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