Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality

Wang, Huajie; Ouyang, Wen; Yu, Yaya; Wang, Jinjin; Yuan, Haibo; Jin, Hua; Jiang, Yongwen

doi:10.1016/j.fochx.2022.100354

Cited by 22 publications

(14 citation statements)

References 18 publications

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“…The flavour compounds with p < 0.05 and an FC value greater than 2 were selected as differential metabolites [ 40 , 41 ]. The flavour metabolites of SJ changed markedly after fermentation, with seven significantly upregulated and two downregulated VOCs ( Figure 4 B).…”

Section: Resultsmentioning

confidence: 99%

Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis

Xia

Zha

Líu

et al. 2022

Foods

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Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E–nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma–contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs.

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Section: Resultsmentioning

confidence: 99%

Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis

Xia

Zha

Líu

et al. 2022

Foods

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“…The levels of free monosaccharides showed a downward trend, while, flavonoid glycosides, such as C-hexosyl-apigenin O-p-coumaroyl hexoside, quercetin-7-O-glucoside, quercetin-3-Oarabinopyranoside, quercetin-O-feruloylpentoside, quercetin 3-O-rutinoside, and kaempferol-O-pentoside-Ohexoside were largely degraded into their corresponding flavone aglycones (Wang, Hua et al, 2021). Furthermore, different fixing methods caused the minor differences in variation of these metabolites (Qiu et al, 2022;Wang, Ouyang et al, 2022). In addition, Li, Hua et al (2021) examined the metabolic fluctuation of lipids in tea leaves during the production of green teas utilizing ultra-high performance liquid chromatography-quadrupole-orbitrap mass spectrometry (UHPLC-Q-Exactive/MS) in conjunction with chemometric techniques.…”

Section: 33mentioning

confidence: 99%

“…The levels of free monosaccharides showed a downward trend, while, flavonoid glycosides, such as C ‐hexosyl‐apigenin O ‐ p ‐coumaroyl hexoside, quercetin‐7‐ O ‐glucoside, quercetin‐3‐ O ‐arabinopyranoside, quercetin‐ O ‐feruloylpentoside, quercetin 3‐ O ‐rutinoside, and kaempferol‐ O ‐pentoside‐ O ‐hexoside were largely degraded into their corresponding flavone aglycones (Wang, Hua et al., 2021). Furthermore, different fixing methods caused the minor differences in variation of these metabolites (Qiu et al., 2022; Wang, Ouyang et al., 2022). In addition, Li, Hua et al.…”

Section: Applications Of Metabolomics In Tea Studiesmentioning

confidence: 99%

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

Wen,

Zhu,

Han

et al. 2023

Comp Rev Food Sci Food Safe

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With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre‐processing, multivariate statistical analysis, as well as maker compounds’ identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet–visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.

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“…Volatile compounds with high OAVs are considered as potential contributors to sample flavor. Therefore, GC-MS technology in combination with OAV analysis is often used to qualitatively and quantitatively evaluate the role of aromatic compounds in dairy products, teas and spirits in terms of their contribution to the overall aroma [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

Gao,

Shi,

Zhao

et al. 2024

Foods

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Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seven green huajiao samples were categorized into three groups: (1) huajiao samples from Liangshan have a strong intensity of pungent, floral and herbal aromas and a medium-high intensity of sweet aroma, and the key contributing aroma compounds were α-pinene, sabinene, β-pinene, myrcene, ocimene and linalool; (2) huajiao samples from Panzhihua and Hongya have a strong intensity of citrusy, lemony and minty aromas, and the key contributing aroma compound was linalool; and (3) the huajiao sample from the Chongqing region was categorized into a separate group and was characterized by a medium-high intensity of green, minty and sweet aromas, and the main aroma compounds are ocimene, citronellal and α-terpineol. These results provide useful basic data for evaluating the aroma quality and analyzing the key aroma characteristics of green huajiao in the Sichuan and Chongqing regions.

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Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality

Cited by 22 publications

References 18 publications

Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis

Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS

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