农业机构知识库联盟

Uncovering the effects of spreading under different light irradiation on the volatile and non-volatile metabolites of green tea by intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses

文献类型：外文期刊

作者： Xie, Jialing;Wang, Qiwei;Hu, Jiajing;Wang, Lilei;Yu, Xiaolan;Yuan, Haibo;Jiang, Yongwen;Yang, Yanqin

作者机构：

关键词： Spreading;Light irradiation;E -Tongue;GC-MS/MS;UHPLC-Q-Exactive/MS

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 463 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Spreading serves as a pivotal process in the flavor development of green tea. In this study, the effects of spreading under five light irradiation on the volatile and non-volatile metabolites of green tea were comprehensively investigated using intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses. The incorporation of yellow light irradiation into spreading process significantly improved the overall quality of green tea. A total of 71 volatile and 112 non-volatile metabolites were identified by GC-MS/MS and UHPLC-Q-Exactive/MS, respectively. Among them, 20 key odorants with OAVs exceeding 1 were screened out. Moreover, phenylethyl alcohol, (1-damascenone, (1-ionone, (E, Z)-2,6-nonadienal, linalool, and phenylacetaldehyde with higher OAVs were pivotal contributors to the aroma quality under different light irradiation. Additionally, 13 non-volatile metabolites with VIP > 1.2 were recognized as key differential metabolites under different light irradiation. The results provide technical support and theoretical guidance for enhancing the processing technology of green tea.

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