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

Food Chemistry
Huajie WangYongwen Jiang

Abstract

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.

References

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Jul 28, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Fu WangYouping Liu
Mar 8, 2020·International Journal of Molecular Sciences·Claudia MusialMagdalena Gorska-Ponikowska

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