Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing

文献类型： 外文期刊

第一作者： Wang, Huajie

作者： Wang, Huajie;Hua, Jinjie;Yu, Qinyan;Li, Jia;Wang, Jinjin;Deng, Yuliang;Yuan, Haibo;Jiang, Yongwen

作者机构：

关键词： Green tea; Fixation; Widely targeted metabolome; Amino acids; Lipids; Aldehydes

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 363 卷

页码：

收录情况： SCI

摘要： Non-volatile metabolites significantly influence the color, taste, and aromatic qualities of green tea. However, the evolutionary trajectories of non-volatile metabolites, and their transformational relationship with volatile metabolites during processing, remain unclear. In this study, ultra-performance liquid chromatography-tandem mass spectrometry and gas chromatography-tandem mass spectrometry were used to analyze a widely targeted metabolome during green tea processing. In total, 527 non-volatile metabolites, covering 11 subclasses, were identified, along with 184 volatile metabolites, covering 8 subclasses. Significant variations in metabolites were observed during processing, especially in the fixation stage, and the conversion intensity of non-volatile metabolites was consistent with the law of "Fixation > Drying > Rolling." A total of 153 non-volatile metabolites were screened out, and amino acids and esters were found to be closely associated with volatile metabolite formation. The results of the present study provide a theoretical basis that could guide green tea processing based on desired quality and components.

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