Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis
文献类型： 外文期刊
第一作者： Wang, Huajie
作者： Wang, Huajie;Yu, Yaya;Ouyang, Wen;Jiang, Yongwen;Wang, Jinjin;Hua, Jinjie;Yuan, Haibo;Wang, Huajie;Ouyang, Wen
作者机构：
关键词： round green tea; volatile metabolites; second-drying temperature; fatty acid-derived volatiles; glycoside-derived volatiles; nontargeted metabolomic analysis
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）
ISSN： 2296-861X
年卷期： 2022 年 9 卷
页码：
收录情况： SCI
摘要： Round green tea (RGT) is widely distributed and presents a high yield in China. The quality of RGT can be determined by its aroma; however, the transformation and formation of volatile metabolites during RGT processing remain unclear. In this study, 173 volatile compounds (nine categories) were identified totally from RGT via gas chromatography-mass spectrometry with infrared-assisted headspace-solid phase microextraction. These substances exhibited different changing trends during various procedures, with the most intense transformation occurring during fixation, followed by pan-frying and second drying; moreover, 51 substances were screened, mainly containing fatty acid-derived volatiles (i.e., (E)-2-hexen-1-ol, Hexanal, pentanal, hexanal) and glycoside-derived volatiles (i.e., linalool, geraniol, benzyl alcohol, benzaldehyde), and their evolution during processing was clarified. Furthermore, the effect of the second-drying temperature on volatile compound metabolism was clarified, and 90 degrees C was the best temperature for RGT aroma. This research lays a foundation for in-depth quality control and the aroma formation mechanism of RGT.
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