Comparison of Taste Substances of Sichuan White Tea in Different Seasons Based on Non-targeted Metabolomics Approach
To explore the differences in the taste of Sichuan white tea in different seasons,we used ultra-high performance liquid chromatography-quadrupole-electrostatic field orbit trap high-resolution mass spectrometry,combined with sensory evaluation,to conduct non-targeted metabolomic analysis of the taste substances in white tea from Huaying Mountain in different seasons.The results showed that:There were obvious differences in sensory quality of white tea in spring,summer and autumn,432 non-volatile compounds were detected by UPLC-Q-Orbitrap-MS,after PCA and HCA analysis,the three sample groups showed a clear separation trend,with significant differences in taste related metabolites of white tea in spring,summer,and autumn.The content of amino acids and their metabolites in spring tea samples is relatively high,while the content of polyphenols compounds and organic acids in summer and autumn tea is relatively high.156 components with significant differences(VIP＞1.0,P＜0.05)were obtained by orthogonal partial least square-variable import project(OPLS-VIP)combined with non-parametric test.The significant differences include 25 organic acids,21 amino acids and their derivatives,4 nucleotides and their derivatives,79 polyphenols(including flavonols and flavonoid glycosides,catechins,tannins),and 27 other classes(including soluble sugars and their metabolites,vitamins,alkaloids,etc.).
white teaseasonsnon-targeted metabolomics approachtasteultra performance liquid chromatography-quadrupole-electrostatic orbitrap high-resolution mass spectrometry
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