Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC-MS, and GC x GC-TOFMS
文献类型： 外文期刊
第一作者： Wang, Qiwei
作者： Wang, Qiwei;Xie, Jialing;Wang, Lilei;Jiang, Yongwen;Deng, Yuliang;Zhu, Jiayi;Yuan, Haibo;Yang, Yanqin
作者机构：
关键词： Fresh scent; Green tea; GC-E-Nose; GC -MS; GCxGC-TOFMS; Odor activity value
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2024 年 187 卷
页码：
收录情况： SCI
摘要： Processing technology plays a crucial role in the formation of tea aroma. The dynamic variations in volatile metabolites across different processing stages of fresh scent green tea (FSGT) were meticulously tracked utilizing advanced analytical techniques such as GC-E-Nose, GC -MS, and GC x GC-TOFMS. A total of 244 volatile metabolites were identified by GC -MS and GC x GC-TOFMS, among which 37 volatile compounds were concurrently detected by both methods. Spreading and fixation stages were deemed as pivotal processes for shaping the volatile profiles in FSGT. Notably, linalool, heptanal, 2-pentylfuran, nonanal, beta-myrcene, hexanal, 2-heptanone, pentanal, 1-octen-3-ol, and 1-octanol were highlighted as primary contributors to the aroma profiles of FSGT by combining odor activity value assessment. Furthermore, lipid degradation and glycoside hydrolysis were the main pathways for aroma formation of FSGT. The results not only elucidate the intricate variations in volatile metabolites but also offer valuable insights into enhancing the processing techniques for improved aroma quality of green tea.
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