数字农科院2.0

Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics

文献类型： 外文期刊

作者： Lan T.;Zeng Q.;Chen L.;Tu Z.;Ye Y.;Liu Y.;He W.

作者机构：

关键词： black tea;metabolomics;nonvolatile metabolites;second-drying;volatile metabolites

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2024 年 13 卷 1 期

页码：

收录情况： SCIE（2024版）

摘要： Second-drying has an impact on the development of flavor and aroma in black tea. However, the effect of the shape changes of the tea leaves during second-drying on the quality of black tea has yet to be evaluated. In this study, GC-TOFMS and UPLC-HRMS identified 411 volatile metabolites and 253 nonvolatile metabolites. Additionally, 107 nonvolatile compounds and 21 different volatiles were screened. Significant alterations (p < 0.01) were found in 18 amino acid derivatives, 17 carbohydrates, 20 catechins, 19 flavonoids, 13 phenolic acids, and 4 organic acids. The content of certain amino acids and carbohydrates correlated with the shape of black tea. Furthermore, sweet aroma compound formation was facilitated by hot-air second-drying while the remaining second-drying approaches encouraged the formation of the fruity aroma compound. The results of the study provide a theoretical basis and technical instructions for the accurate and precise processing of premium black tea. © 2023 by the authors.

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