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Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality.
Food Chem X. 2022 Jun 30; 14:100354.FC

Abstract

Second-drying is a key process of green tea manufacturing, however, hitherto the effect of second-drying methods on green tea quality has not been assessed. In this study, we compared the effect of three heat transfer drying methods (heat radiation, heat convection, and heat conduction) on green tea quality. Gas chromatography-tandem dual mass spectrometry was used to detect volatile compounds, while absolute quantitative methods were used to detect the non-volatile ones. We identified 45 non-volatile metabolites, 101 volatile metabolites, and 15 objective flavor indicators. Seventeen differential non-volatiles and 8 differential volatiles were screened. Microwave second-drying in heat radiation was the optimal method for green tea flavor, as it can promote the retention of chlorophyll, the degradation of flavonoid glycosides, and the enrichment of amino acids, soluble sugars, nonanal, trans-β-ionone, linalool, and jasmone. The results provide a theoretical basis and technical guidance for the precise and directional processing of high-quality green tea.

Links

Authors+Show Affiliations

Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China. Institute of Tea Science, Zhejiang University, Hangzhou 310058, PR China.

Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, PR China.

Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.

Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.

Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.

Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.

Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35693454

Citation

Wang, Huajie, et al. "Analysis of Non-volatile and Volatile Metabolites Reveals the Influence of Second-drying Heat Transfer Methods On Green Tea Quality." Food Chemistry: X, vol. 14, 2022, p. 100354.

Wang H, Ouyang W, Yu Y, et al. Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality. Food Chem X. 2022;14:100354.

Wang, H., Ouyang, W., Yu, Y., Wang, J., Yuan, H., Hua, J., & Jiang, Y. (2022). Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality. Food Chemistry: X, 14, 100354. https://doi.org/10.1016/j.fochx.2022.100354

Wang H, et al. Analysis of Non-volatile and Volatile Metabolites Reveals the Influence of Second-drying Heat Transfer Methods On Green Tea Quality. Food Chem X. 2022 Jun 30;14:100354. PubMed PMID: 35693454.

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

TY - JOUR T1 - Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality. AU - Wang,Huajie, AU - Ouyang,Wen, AU - Yu,Yaya, AU - Wang,Jinjin, AU - Yuan,Haibo, AU - Hua,Jinjie, AU - Jiang,Yongwen, Y1 - 2022/06/03/ PY - 2022/03/23/received PY - 2022/05/23/revised PY - 2022/06/01/accepted PY - 2022/6/13/entrez PY - 2022/6/14/pubmed PY - 2022/6/14/medline KW - Amino acids KW - BASD, box-hot air second-drying KW - CMSD, carding machine second-drying KW - Chlorophyll KW - FISD, far-infrared second-drying KW - GC-MS, Gas chromatography-tandem mass spectrometry KW - Green tea KW - Heat transfer methods KW - IRAE-HS-SPME, infrared-assisted coupled to headspace solid-phase microextraction KW - MEV, Multiple experiment viewer KW - MWSD, microwave second-drying KW - OAV, Odor activity value KW - Odor activity value KW - PLS-DA, Partial least-squares discriminant analysis KW - RPSD, rotary pot second-drying KW - Second-drying SP - 100354 EP - 100354 JF - Food chemistry: X JO - Food Chem X VL - 14 N2 - Second-drying is a key process of green tea manufacturing, however, hitherto the effect of second-drying methods on green tea quality has not been assessed. In this study, we compared the effect of three heat transfer drying methods (heat radiation, heat convection, and heat conduction) on green tea quality. Gas chromatography-tandem dual mass spectrometry was used to detect volatile compounds, while absolute quantitative methods were used to detect the non-volatile ones. We identified 45 non-volatile metabolites, 101 volatile metabolites, and 15 objective flavor indicators. Seventeen differential non-volatiles and 8 differential volatiles were screened. Microwave second-drying in heat radiation was the optimal method for green tea flavor, as it can promote the retention of chlorophyll, the degradation of flavonoid glycosides, and the enrichment of amino acids, soluble sugars, nonanal, trans-β-ionone, linalool, and jasmone. The results provide a theoretical basis and technical guidance for the precise and directional processing of high-quality green tea. SN - 2590-1575 UR - https://www.unboundmedicine.com/medline/citation/35693454/Analysis_of_non_volatile_and_volatile_metabolites_reveals_the_influence_of_second_drying_heat_transfer_methods_on_green_tea_quality_ DB - PRIME DP - Unbound Medicine ER -