Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
文献类型： 外文期刊
作者： Xue, Jinjin 1 ; Liu, Panpan 1 ; Feng, Lin 1 ; Zheng, Lin 1 ; Gui, Anhui 1 ; Wang, Xueping 1 ; Wang, Shengpeng 1 ; Ye, Fei 1 ; Teng, Jing 1 ; Gao, Shiwei 1 ; Zheng, Pengcheng 1 ;
作者机构： 1.Hubei Acad Agr Sci, Fruit & Tea Res Inst, Hubei Tea Engn & Technol Res Ctr, Key Lab Tea Resources Comprehens Utilizat,Minist A, Wuhan 430064, Hubei, Peoples R China
关键词： Kokumi peptides; Bitter peptides; Flavonoids; Amino acids; Trans -catechins
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 20 卷
页码：
收录情况： SCI
摘要： Fresh leaves of Echa 1 were fixed by roller, steam/hot air and light-wave, and the effects of the three fixation methods on the chemical characteristics of straight-shaped green teas (GTs) were studied by widely targeted metabolomic analysis. 1001 non-volatile substances was identified, from which 97 differential metabolites were selected by the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log(2)(fold change)| > 1. Correlation analysis indicated that 14 taste-active metabolites were the major contributors to the taste differences between differently processed GTs. High-temperature fixation induces protein oxidation or degradation, gamma-glutamyl peptide transpeptidation, degradation of flavonoid glycosides and epimerization of cis-catechins, resulting in the accumulation of amino acids, peptides, flavonoids and trans-catechins, which have flavor characteristics such as umami, sweetness, kokumi, bitterness and astringency, thereby affecting the overall taste of GTs. These findings provided a scientific basis for the directional processing technology of high-quality green tea.
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