数字农科院2.0

Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis

文献类型： 外文期刊

作者： Yang, Yanqin;Xie, Jialing;Wang, Qiwei;Deng, Yuliang;Zhu, Li;Zhu, Jiayi;Yuan, Haibo;Jiang, Yongwen

作者机构：

关键词： Black tea;GC-E-Nose;GC-IMS;GC-MS;UHPLC-Q-Exactive/MS

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 432 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Processing technology has an important effect on the flavor quality of black tea. However, the dynamic changes of volatile and non-volatile metabolites in black tea during processing are poorly understood. In this study, the volatile and non-volatile compounds during black tea processing were comprehensively characterized by integrated volatolomics and UHPLC-Q-Exactive/MS analysis. Volatile and non-volatile metabolites changed continuously throughout the processing process, especially during the withering stage. A total of 178 volatile metabolites and 103 non-volatile metabolites were identified. Among them, 11 volatile components with relative odor activity value greater than 1 (including dimethyl sulfide, 3-methylbutanal, 2-methylbutanal, & beta;-myrcene, & beta;-ocimene, linalool, methyl salicylate, & beta;-cyclocitral, & beta;-citral, citral, and & beta;-ionone) were regarded as key aroma active components responsible for finished black tea with sweet aroma. This study provides a comprehensive understanding of dynamic evolution trajectory of volatile and non-volatile metabolites during processing, which lays a theoretical foundation for the targeted processing of high-quality black tea.

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