Food chemistry2025，Vol.497Issue(Dec.30) ：1.1-1.15.DOI:10.1016/j.foodchem.2025.146991

Influence mechanism of fixation on the development of green tea flavor and related non-volatile and volatile metabolites by objective quantification, widely targeted metabolomics, and aroma metabolomics

Hua J. Li X. Zou C. Yang L. Ouyang W. Chen M. Lv X. Zhang F. Zhu X. An T. Wang J. Zhu J. Yuan H. Jiang Y.
Food chemistry2025，Vol.497Issue(Dec.30) ：1.1-1.15.DOI:10.1016/j.foodchem.2025.146991
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  • NETL
  • NSTL
  • Elsevier

Influence mechanism of fixation on the development of green tea flavor and related non-volatile and volatile metabolites by objective quantification, widely targeted metabolomics, and aroma metabolomics

Hua J. 1Li X. 2Zou C. 2Yang L. 3Ouyang W. 2Chen M. 2Lv X. 3Zhang F. 3Zhu X. 2An T. 2Wang J. 2Zhu J. 2Yuan H. 3Jiang Y.4
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作者信息

  • 1. Key Laboratory of Biology Genetics and Breeding of Special Economic Animals and Plants Ministry of Agriculture and Rural Affairs Tea Research Institute Chinese Academy of Agricultural Sciences||Graduate School of Chinese Academy of Agricultural Sciences
  • 2. Key Laboratory of Biology Genetics and Breeding of Special Economic Animals and Plants Ministry of Agriculture and Rural Affairs Tea Research Institute Chinese Academy of Agricultural Sciences
  • 3. Key Laboratory of Biology Genetics and Breeding of Special Economic Animals and Plants Ministry of Agriculture and Rural Affairs Tea Research Institute Chinese Academy of Agricultural Sciences||National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization Anhui Agricultural University
  • 4. Key Laboratory of Biology Genetics and Breeding of Special Economic Animals and Plants Ministry of Agriculture and Rural Affairs Tea Research Institute Chinese Academy of Agricultural Sciences||Tea Research Institute Chinese Academy of Agricultural Sciences
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Abstract

© 2025 Elsevier Ltd.Fixation is key for green tea flavor formation; however, the impact of fixation methods on non-volatile metabolites (NVMs) and volatile metabolites (VMs) regulation remains unclear. We applied objective quantification techniques, widely targeted metabolomics, and aroma-omics to analyze the influence of fixation methods on green tea quality. Roller-hot air coupling fixation (RHF) produced an umami taste with a chestnut aroma, whereas roller-steam coupling fixation (RSF) produced a tender aroma with bitterness. We detected 498 NVMs and 63 VMs, and 14 key quality-differential NVMs and 7 key VMs were identified. KEGG revealed flavonoid, amino acid, glycoside, and carotenoid metabolism were the key pathways caused by fixation methods resulting in green tea flavor difference. RHF accelerated flavonoid transformation and amino acid formation metabolism, resulting in higher L-glutamic acid and catechin contents, lower rutin and l -lysine contents. These results provide a theoretical and technical support for precise targeted processing of high-quality green tea.

Key words

Amino acid-derived non-volatile metabolites/Fixation/Flavonoids-derived non-volatile metabolites/Glycoside-derived volatile metabolites/Green tea/L-Glutamic acid/Rutin/Trans-β-ionone

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出版年

2025
Food chemistry

Food chemistry

SCI
ISSN：0308-8146
参考文献量44
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