Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region
Abstract Due to inadequate fixation, early tea produced in the Chuanyu region exhibits high astringency. To mitigate the astringency of early tea, this study identified the astringent compounds present in the tea, subsequently optimized its fixation process based on the key astringent substances. In...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-08-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00523-7 |
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| author | Xi Wang Yan Liu Fang Wei Xiaoyu Guo Shijie Cao Liang Zeng Liyong Luo |
| author_facet | Xi Wang Yan Liu Fang Wei Xiaoyu Guo Shijie Cao Liang Zeng Liyong Luo |
| author_sort | Xi Wang |
| collection | DOAJ |
| description | Abstract Due to inadequate fixation, early tea produced in the Chuanyu region exhibits high astringency. To mitigate the astringency of early tea, this study identified the astringent compounds present in the tea, subsequently optimized its fixation process based on the key astringent substances. Initially, 20 early tea samples were categorized into three groups (low, middle, and high astringency) according to the differences in astringency. Metabolomics revealed a total of 129 differential metabolites, of which 8 metabolites were positively correlated to the astringency of early tea. Finally, DoT (Dose-over-threshold: concentration-to-threshold ratio) values, taste recombination, omission, and addition experiments confirmed that (−) epigallocatechin (EGC), hyperin, and rutin were the key astringent compounds of early tea. Ultimately, the orthogonal test determined that the best fixation parameters of early tea were fixation temperature of 300 °C, fixation time of 65 s, and leaf amount of 150 kg/h, which significantly reduced the astringency of early tea. |
| format | Article |
| id | doaj-art-d54e4383e1bc44f0aa8c52005d3fd32b |
| institution | Kabale University |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-d54e4383e1bc44f0aa8c52005d3fd32b2025-08-24T11:52:55ZengNature Portfolionpj Science of Food2396-83702025-08-019111210.1038/s41538-025-00523-7Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu regionXi Wang0Yan Liu1Fang Wei2Xiaoyu Guo3Shijie Cao4Liang Zeng5Liyong Luo6Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest UniversityIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest UniversityIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest UniversityIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest UniversityIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest UniversityIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest UniversityIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest UniversityAbstract Due to inadequate fixation, early tea produced in the Chuanyu region exhibits high astringency. To mitigate the astringency of early tea, this study identified the astringent compounds present in the tea, subsequently optimized its fixation process based on the key astringent substances. Initially, 20 early tea samples were categorized into three groups (low, middle, and high astringency) according to the differences in astringency. Metabolomics revealed a total of 129 differential metabolites, of which 8 metabolites were positively correlated to the astringency of early tea. Finally, DoT (Dose-over-threshold: concentration-to-threshold ratio) values, taste recombination, omission, and addition experiments confirmed that (−) epigallocatechin (EGC), hyperin, and rutin were the key astringent compounds of early tea. Ultimately, the orthogonal test determined that the best fixation parameters of early tea were fixation temperature of 300 °C, fixation time of 65 s, and leaf amount of 150 kg/h, which significantly reduced the astringency of early tea.https://doi.org/10.1038/s41538-025-00523-7 |
| spellingShingle | Xi Wang Yan Liu Fang Wei Xiaoyu Guo Shijie Cao Liang Zeng Liyong Luo Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region npj Science of Food |
| title | Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region |
| title_full | Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region |
| title_fullStr | Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region |
| title_full_unstemmed | Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region |
| title_short | Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region |
| title_sort | characterization of key astringent compounds and optimization of the fixation process of early tea in chuanyu region |
| url | https://doi.org/10.1038/s41538-025-00523-7 |
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