Uncovering the effects of spreading under different light irradiation on the volatile and non-volatile metabolites of green tea by intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses
文献类型： 外文期刊
第一作者： Xie, Jialing
作者： Xie, Jialing;Wang, Qiwei;Hu, Jiajing;Wang, Lilei;Yu, Xiaolan;Yuan, Haibo;Jiang, Yongwen;Yang, Yanqin;Wang, Lilei
作者机构：
关键词： Spreading; Light irradiation; E -Tongue; GC-MS/MS; UHPLC-Q-Exactive/MS
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 463 卷
页码：
收录情况： SCI
摘要： Spreading serves as a pivotal process in the flavor development of green tea. In this study, the effects of spreading under five light irradiation on the volatile and non-volatile metabolites of green tea were comprehensively investigated using intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses. The incorporation of yellow light irradiation into spreading process significantly improved the overall quality of green tea. A total of 71 volatile and 112 non-volatile metabolites were identified by GC-MS/MS and UHPLC-Q-Exactive/MS, respectively. Among them, 20 key odorants with OAVs exceeding 1 were screened out. Moreover, phenylethyl alcohol, (1-damascenone, (1-ionone, (E, Z)-2,6-nonadienal, linalool, and phenylacetaldehyde with higher OAVs were pivotal contributors to the aroma quality under different light irradiation. Additionally, 13 non-volatile metabolites with VIP > 1.2 were recognized as key differential metabolites under different light irradiation. The results provide technical support and theoretical guidance for enhancing the processing technology of green tea.
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