Comparative analysis of black tea production suitability of"Yinghong 9"and its yellows mutant"Topaz"based on metabolomics
Objective To explore the production adaptability of the"Yinghong 9"yellowing mutant"Huangyu".Methods In this study,the differences of main metabolites in fresh and fermented leaves of"Yinghong 9"and"Huangyu"were analyzed by widely targeted metabolomics and gas chromatography-mass spectrometry(GC-MS).Additionally,the levels of various biochemical compounds such as chlorophylls and carotenoids were determined,and statistical analysis was performed on the comprehensive metabolite content.Results The difference in total chlorophyll and carotenoid content in fresh leaves of"Huangyu"was smaller than that of"Yinghong 9".The content of kaempferol-3-glucoside in"Yinghong 9"was higher,while the ratio of kaempferol-3-glucoside to kaempferol-3-O-galactoside in"Huangyu"was higher.Compared with the fresh leaves of"Yinghong 9",as in"Huangyu"the content of essential precursor substances like β-carotene,zeaxanthin and palmitic acid zeaxanthin,was significantly higher.The substances produced by the degradation of carotenoids in the fermented leaves of"Huangyu",were related to the flavor of flowers and fruits:The content of α-farnesene,β-cyclocitral,nerolidol,and trans-geranyl acetone were higher than that of"Yinghong 9".Conclusion In the fresh leaves of"Huangyu",the activities of β-glucosidase and carotenoid lyase are relatively high.These metabolic characteristics suggest that"Huangyu"is suitable for producing tea with lower levels of fermentation,such as green and white tea.Its highly activate enzymes contribute to the aroma and taste of green tea.In contrast,the metabolites in"Yinghong 9"lead to the production of more aroma components during fermentation,such as an increase in orange oil alcohol and geranylacetone,indicating its suitability for producing black tea.
NETL
NSTL
万方数据
