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<p>Tea is one of the most consumed non-alcoholic beverages across the world. Instant teas are gaining popularity due to their easy preparation in the hectic life schedules of consumers nowadays. This study focuses on the comparison of metabolomic profiles of various instant tea products with unprocessed tea using an untargeted metabolomics approach by GC-MS. A total of 373 metabolites were found in all seven samples, out of which 28 metabolites were found significant by ANOVA testing, while 16 of them were successfully annotated using the NIST library. Notably, the metabolic profiles of the instant tea byproducts were different, exhibiting lower relative abundance of metabolites, including citric acid and acetic acid, and higher levels of mannose and benzoic acid. Metabolomic profiles of hot water soluble (HWS) and cold water soluble (CWS) instant tea samples were compared, and seven differentiating metabolites were found. In comparison to HWS instant tea, CWS tea had lower levels of propionic acid and higher levels of erythritol, phosphoric acid, benzoic acid, and succinic acid. Instant tea byproducts showed distinct metabolic profiles with relatively higher abundance of some sugars and organic acids and reduced levels of some low molecular weight organic acids. This is the first comparative metabolomic evaluation of instant teas and instant tea byproducts performed using GC-MS, which reveals that tea-processing residues are rich sources of metabolites instead of waste. The results can be helpful in terms of quality control, product differentiation, and sustainable valorization of tea byproducts in the instant tea industry.</p>

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Untargeted metabolomics study of unprocessed tea materials, instant tea products, and their byproducts

  • 期刊论文

  • 发表日期：

    2026年1月30日

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  • Muhammad Asif,
  • Amna Jabbar Siddiqui,
  • Vinitha Moolchand Thadhani,
  • Jalal Uddin,
  • Syed Ghulam Musharraf

摘要

Tea is one of the most consumed non-alcoholic beverages across the world. Instant teas are gaining popularity due to their easy preparation in the hectic life schedules of consumers nowadays. This study focuses on the comparison of metabolomic profiles of various instant tea products with unprocessed tea using an untargeted metabolomics approach by GC-MS. A total of 373 metabolites were found in all seven samples, out of which 28 metabolites were found significant by ANOVA testing, while 16 of them were successfully annotated using the NIST library. Notably, the metabolic profiles of the instant tea byproducts were different, exhibiting lower relative abundance of metabolites, including citric acid and acetic acid, and higher levels of mannose and benzoic acid. Metabolomic profiles of hot water soluble (HWS) and cold water soluble (CWS) instant tea samples were compared, and seven differentiating metabolites were found. In comparison to HWS instant tea, CWS tea had lower levels of propionic acid and higher levels of erythritol, phosphoric acid, benzoic acid, and succinic acid. Instant tea byproducts showed distinct metabolic profiles with relatively higher abundance of some sugars and organic acids and reduced levels of some low molecular weight organic acids. This is the first comparative metabolomic evaluation of instant teas and instant tea byproducts performed using GC-MS, which reveals that tea-processing residues are rich sources of metabolites instead of waste. The results can be helpful in terms of quality control, product differentiation, and sustainable valorization of tea byproducts in the instant tea industry.