Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea

Abstract

To illustrate the development of chemical properties and characteristic flavor of Hainan Dayezhong black tea, the tea shoots under various manufacturing process were sampled and applied to targeted/widely-targeted metabolomic, transcriptomic, chemometric, and electronic sensory determinations. Totally, 2419 metabolites were identified in this study, of which 20 metabolites were selected as the biomarkers, mainly including amino acids, lipids, and pyrimidine derivatives. The metabolomic-transcriptomic integrated analysis indicated carbon fixation, flavonoid biosynthesis and amino acid metabolism were the major metabolic pathways over manufacturing process of Hainan Dayezhong black tea. The targeted metabolomic detection indicated the accumulations of free amino acids and reduction of total catechins, flavonol glycosides collectively contributed to the development of black tea taste; additionally, the antioxidative properties were decreasing along the production process. These results suggest that the tradeoff between bioactivity components and antioxidative capacity contribute to the characteristic flavor of Hainan Dayezhong black tea.