Comparison of volatile and nonvolatile metabolites in green tea under hot-air drying and four heat-conduction drying patterns using widely targeted metabolomics

文献类型： 外文期刊

第一作者： Tu, Zheng

作者： Tu, Zheng;Lin, Jiazheng;Lv, Haowei;Ye, Yang;Liu, Yueyun;Zeng, Xu;Zhou, Wei;Zhou, Xiaofeng;Qian, Yuanfeng;He, Weizhong

作者机构：

关键词： Heat-conduction drying; Hot -air drying; Green tea; Volatile metabolites; Nonvolatile metabolites

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 19 卷

页码：

收录情况： SCI

摘要： Hot-air and heat-conduction drying are the most common drying patterns in green tea production. However, the differences between them in terms of the resulting green tea chemical compounds have not been illustrated systematically. In this study, 515 volatile and 204 nonvolatile metabolites were selected to compare the differences between hot-air drying green tea (HAGT) and four heat-conduction drying green teas (HCDGTs) using widely targeted metabolomics. The results showed notable changes in volatile compounds; for example, two kinds of HCDGTs preferred to form chestnut-like and caramel-like key odorants. In addition, 14 flavonol glycosides, 10 catechins, 9 phenolic acids, 8 amino acids, 7 flavonols, and 3 sugars were significantly changed between HAGT and HCDGTs (p < 0.05), presenting a tremendous discrepancy in the transformation of nonvolatile compounds. Our results provide clear guidance for the precise manufacturing of green tea by four common heat-drying patterns and hot air-drying patterns.

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