数字农科院2.0

Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea

文献类型： 外文期刊

作者： Xizhe Zhu;Liyue Yang;Zhiwen Ge;Wen Ouyang;Jinjin Wang;Ming Chen;Yaya Yu;Shunyin Wu;Yanhua Qin;Chunyong Huang;Guofu Zhang;Yating Zhang;Haibo Yuan;Yongwen Jiang;Jinjie Hua

作者机构：

关键词： Catechins;Fixation;Green tea;Objective quantitative indexes;Trans-β-ionone

期刊名称： Current Research in Food Science

ISSN： 2665-9271

年卷期： 2025 年 10 卷

页码：

收录情况： SCIE（2025版）

摘要： Fixation methodology serves as the critical determinant in shaping green tea's multi-dimensional quality attributes; however, the impact of different fixation methods and the corresponding combinations on the overall metabolites and quality of in green tea remains unclear. In this study, non-volatile metabolites (NVMs) and volatile metabolites (VMs) analyses and objective quantitative techniques were used to determine the effects of electromagnetic roller-hot air coupling fixation (ROHF), electromagnetic roller-steam coupling fixation (ROSF), electromagnetic roller-hot air-steam coupling fixation (RHSF), electromagnetic single roller fixation (ROLF), and carding fixation (CDF) on the quality of green tea. Forty-four NVMs, 99 VMs, and 15 flavor objective quantitative indexes were identified, with 12 differential NVMs and 9 differential VMs statistically screened. The green tea processed via ROLF was lustrous and emerald green with a bright and clear liquor; ROSF resulted in low caffeine and flavonoid glycosides contents and an umami (UMS) taste; and RHSF was associated with high trans-β-ionone, hexanal and 1-octen-3-ol levels, with a floral and fresh aroma. These findings provide a precise control scheme for the customized processing of green tea, and promote the upgrading of traditional fixation process to intelligent standardization.

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