Tags

Type your tag names separated by a space and hit enter

Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis.
Front Nutr. 2022; 9:877132.FN

Abstract

Round green tea (RGT) is widely distributed and presents a high yield in China. The quality of RGT can be determined by its aroma; however, the transformation and formation of volatile metabolites during RGT processing remain unclear. In this study, 173 volatile compounds (nine categories) were identified totally from RGT via gas chromatography-mass spectrometry with infrared-assisted headspace-solid phase microextraction. These substances exhibited different changing trends during various procedures, with the most intense transformation occurring during fixation, followed by pan-frying and second drying; moreover, 51 substances were screened, mainly containing fatty acid-derived volatiles (i.e., (E)-2-hexen-1-ol, Hexanal, pentanal, hexanal) and glycoside-derived volatiles (i.e., linalool, geraniol, benzyl alcohol, benzaldehyde), and their evolution during processing was clarified. Furthermore, the effect of the second-drying temperature on volatile compound metabolism was clarified, and 90°C was the best temperature for RGT aroma. This research lays a foundation for in-depth quality control and the aroma formation mechanism of RGT.

Links

Authors+Show Affiliations

Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China. Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China.

Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.

Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China. State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China.

Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.

Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.

Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.

Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35495905

Citation

Wang, Huajie, et al. "Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature Via Nontargeted Metabolomic Analysis." Frontiers in Nutrition, vol. 9, 2022, p. 877132.

Wang H, Yu Y, Ouyang W, et al. Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis. Front Nutr. 2022;9:877132.

Wang, H., Yu, Y., Ouyang, W., Jiang, Y., Wang, J., Hua, J., & Yuan, H. (2022). Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis. Frontiers in Nutrition, 9, 877132. https://doi.org/10.3389/fnut.2022.877132

Wang H, et al. Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature Via Nontargeted Metabolomic Analysis. Front Nutr. 2022;9:877132. PubMed PMID: 35495905.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis. AU - Wang,Huajie, AU - Yu,Yaya, AU - Ouyang,Wen, AU - Jiang,Yongwen, AU - Wang,Jinjin, AU - Hua,Jinjie, AU - Yuan,Haibo, Y1 - 2022/04/14/ PY - 2022/02/16/received PY - 2022/03/21/accepted PY - 2022/5/2/entrez PY - 2022/5/3/pubmed PY - 2022/5/3/medline KW - fatty acid-derived volatiles KW - glycoside-derived volatiles KW - nontargeted metabolomic analysis KW - round green tea KW - second-drying temperature KW - volatile metabolites SP - 877132 EP - 877132 JF - Frontiers in nutrition JO - Front Nutr VL - 9 N2 - Round green tea (RGT) is widely distributed and presents a high yield in China. The quality of RGT can be determined by its aroma; however, the transformation and formation of volatile metabolites during RGT processing remain unclear. In this study, 173 volatile compounds (nine categories) were identified totally from RGT via gas chromatography-mass spectrometry with infrared-assisted headspace-solid phase microextraction. These substances exhibited different changing trends during various procedures, with the most intense transformation occurring during fixation, followed by pan-frying and second drying; moreover, 51 substances were screened, mainly containing fatty acid-derived volatiles (i.e., (E)-2-hexen-1-ol, Hexanal, pentanal, hexanal) and glycoside-derived volatiles (i.e., linalool, geraniol, benzyl alcohol, benzaldehyde), and their evolution during processing was clarified. Furthermore, the effect of the second-drying temperature on volatile compound metabolism was clarified, and 90°C was the best temperature for RGT aroma. This research lays a foundation for in-depth quality control and the aroma formation mechanism of RGT. SN - 2296-861X UR - https://www.unboundmedicine.com/medline/citation/35495905/Assessment_of_Variations_in_Round_Green_Tea_Volatile_Metabolites_During_Manufacturing_and_Effect_of_Second_Drying_Temperature_via_Nontargeted_Metabolomic_Analysis_ DB - PRIME DP - Unbound Medicine ER -