A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties
文献类型： 外文期刊
作者： Huang, Danjuan 1 ; Chen, Xun 1 ; Tan, Rongrong 1 ; Wang, Hongjuan 1 ; Jiao, Long 1 ; Tang, Haiyan 2 ; Zong, Qingbo 3 ; Mao, Yingxin 1 ;
作者机构： 1.Hubei Acad Agr Sci, Fruit & Tea Res Inst, Key Lab Tea Resources Comprehens Utilizat, Minist Agr & Rural Affairs, Wuhan 430064, Hubei, Peoples R China
2.Hubei Vocat Coll Biotechnol, Wuhan 430070, Hubei, Peoples R China
3.Fruit & Tea Off Hubei Prov, Wuhan 430062, Hubei, Peoples R China
关键词： Matcha; Variety; Characteristic metabolites; Volatile organic compounds (VOCs); Widely targeted metabolome
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： 2024 年 21 卷
页码：
收录情况： SCI
摘要： Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The findings revealed that the levels of tea polyphenols, ester catechins, nonester catechins, and amino acids varied among these four varieties. Notably, 177 significant different metabolites, such as phenolic acids, flavonoids, tannins, alkaloids were identified among 1383 non-volatile compounds. In addition, 97 key aromaactive compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated with the formation of volatile metabolites. Overall, this study enhances our understanding of how different tea plant varieties impact the quality of matcha, and can provide valuable guidance for improving matcha varieties in a favorable direction.
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