Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree using untargeted metabolomics and objective quantification

文献类型： 外文期刊

第一作者： Yu, Yaya

作者： Yu, Yaya;Zhu, Xizhe;Yuan, Bifeng;Chen, Ming;Wang, Jinjin;Zhu, Li;Jiang, Yongwen;Yuan, Haibo;Hua, Jinjie;Yu, Yaya;Zhu, Xizhe;Yuan, Bifeng;Chen, Ming;Wang, Jinjin;Jiang, Yongwen

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关键词： pan-frying; pan-frying degree; Non-volatile metabolites; Objective quantification technique; Round green tea

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 457 卷

页码：

收录情况： SCI

摘要： Round green tea (RGT) presents unique properties and is widely distributed in China, and during processing, it undergoes dynamic changes in non-volatile metabolites (NVMs), which are poorly understood. Utilizing UHPLCQ-Exactive/MS analysis, this study comprehensively characterized 216 NVMs during RGT processing and identified fixation and pan-frying as key processes influencing NVMs. Additionally, 23 key differential NVMs were screened, with amino acid and flavonoid metabolism highlighted as key metabolic pathways for RGT taste and color quality. The impact of pan-frying degree on shape, color, and taste was also explored. Moderate panfrying led to optimal results, including a tight and round shape, green and bright color, mellow and umami taste, and reduced astringent and bitter taste NVMs, including epigallocatechin gallate, procyanidin B2, myricetin 3- O - galactoside, quinic acid, strictinin, phenylalanine, and theobromine. This study addresses the NVM research gap in RGT processing, thus providing a technical foundation for the precision -oriented processing of high -quality tea.

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