Journal
FOOD RESEARCH INTERNATIONAL
Volume 162, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2022.112099
Keywords
Strip green tea; Volatile metabolite; Rubbing; Fatty acid -derived volatile; Glycoside -derived volatile; Gas chromatography -tandem mass; spectrometry
Categories
Funding
- Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences [CAAS-ASTIP-TRICAAS]
- Open Fund of State Key Laboratory of Tea Plant Biology and Utilization [SKLTOF20210110]
- National Science Founda- tion of China [31972465]
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This study investigated the evolution and formation mechanisms of volatile metabolites during the processing of strip green tea (SGT). The fixation and rubbing processes were found to play key roles in SGT aroma formation. Fatty acid-derived volatiles and glycoside-derived volatiles were identified as significant contributors to SGT aroma, and their derivation laws during SGT manufacturing were clarified. The study also explored the effect of rubbing degree on volatile metabolite formation and identified key differential volatile metabolites.
Strip green tea (SGT) is widely distributed in China owing to its unique appearance and aroma but the evolution and formation mechanisms of volatile metabolites (VMs) during SGT processing, and especially in the unique process of rubbing, remain unclear. In this study, based on untargeted metabolomics, 217 VMs (8 categories) were identified, and fixation and rubbing processes were found to be key for SGT aroma formation. Moreover, targeted metabolomics was applied to obtain 38 differential VMs and their related substances, of which fatty acid-derived volatiles (14 VMs) and glycoside-derived volatiles (8 VMs) showed significant contributions to SGT aroma, and their derivation laws during SGT manufacturing were clarified. Furthermore, the effect of rubbing degree on volatile metabolite formation was explored, and 11 key differential VMs were screened by variable importance in projection, and odor activity value analyses. Appropriate rubbing promoted the loss of grassy VMs (such as 1-octanol and 2-pentyl-furan) and enrichment of floral/fruity VMs (such as trans-beta-ionone, nonanal, geraniol, citral, (Z)-3,7-dimethyl-2,6-octadien-1-ol, and (Z)-hexanoic acid, 3-hexenyl ester). Our study not only enriches the chemical theory of green tea processing but also provides technical support for the precision directional processing of high-quality SGT.
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