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

Food Chemistry: X

Wen Ouyang¹  Jinjin Wang²  Haibo Yuan³  Huajie Wang³  Yongwen Jiang³  Jinjie Hua³  Yaya Yu³ 

[1] Institute of Tea Science, Zhejiang University, Hangzhou 310058, PR China;State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, PR China;Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China;

关键词: Green tea;    Heat transfer methods;    Second-drying;    Amino acids;    Chlorophyll;    Odor activity value;   

DOI  :  

来源: DOAJ

【 摘 要 】

Second-drying is a key process of green tea manufacturing, however, hitherto the effect of second-drying methods on green tea quality has not been assessed. In this study, we compared the effect of three heat transfer drying methods (heat radiation, heat convection, and heat conduction) on green tea quality. Gas chromatography-tandem dual mass spectrometry was used to detect volatile compounds, while absolute quantitative methods were used to detect the non-volatile ones. We identified 45 non-volatile metabolites, 101 volatile metabolites, and 15 objective flavor indicators. Seventeen differential non-volatiles and 8 differential volatiles were screened. Microwave second-drying in heat radiation was the optimal method for green tea flavor, as it can promote the retention of chlorophyll, the degradation of flavonoid glycosides, and the enrichment of amino acids, soluble sugars, nonanal, trans-β-ionone, linalool, and jasmone. The results provide a theoretical basis and technical guidance for the precise and directional processing of high-quality green tea.

【 授权许可】

Unknown