Effects of processing technology on tea quality analyzed using high-resolution mass spectrometry-based metabolomics

文献类型： 外文期刊

第一作者： Wang, Jie

作者： Wang, Jie;Wang, Jie;Li, Zhen

作者机构：

关键词： Green tea; Metabolomics; High-resolution mass spectrometry; Taste

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 443 卷

页码：

收录情况： SCI

摘要： Fixation is a crucial step in green tea processing that can impact quality. In this study, we explored the differences in the chemical components of steamed and fried green teas made from the same batch of fresh tea leaves using different fixing methods. Results showed that concentrations of sucrose and free amino acids were significantly higher in steamed green tea. Abundances of 12 compounds including purine nucleoside, pyrimidine nucleoside derivatives, and catechins were higher in fried green tea, while 34 compounds such as amino acids and their derivatives, benzofurans and flavonoids were higher in steamed green tea. Thus, steaming retained more compounds associated with sweet and fresh tastes, such as free amino acids, while frying produced more compounds with bitter tastes, such as catechin. This might explain why steamed green tea is mellower than fried tea.

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