Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea
Xizhe Zhu,
No information about this author
Liyue Yang,
No information about this author
Zhiwen Ge
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et al.
Current Research in Food Science,
Journal Year:
2025,
Volume and Issue:
unknown, P. 101037 - 101037
Published: March 1, 2025
Fixation
methodology
serves
as
the
critical
determinant
in
shaping
green
tea's
multi-dimensional
quality
attributes;
however,
impact
of
different
fixation
methods
and
corresponding
combinations
on
overall
metabolites
tea
remains
unclear.
In
this
study,
non-volatile
(NVMs)
volatile
(VMs)
analyses
objective
quantitative
techniques
were
used
to
determine
effects
electromagnetic
roller-hot
air
coupling
(ROHF),
roller-steam
(ROSF),
air-steam
(RHSF),
single
roller
(ROLF),
carding
(CDF)
tea.
Forty-four
NVMs,
99
VMs,
15
flavor
indexes
identified,
with
12
differential
NVMs
9
VMs
statistically
screened.
The
processed
via
ROLF
was
lustrous
emerald
a
bright
clear
liquor;
ROSF
resulted
low
caffeine
flavonoid
glycosides
contents
an
umami
(UMS)
taste;
RHSF
associated
high
trans-β-ionone,
hexanal
1-octen-3-ol
levels,
floral
fresh
aroma.
These
findings
provide
precise
control
scheme
for
customized
processing
tea,
promote
upgrading
traditional
process
intelligent
standardization.
Language: Английский
Taste characteristics and symbolic metabolites of Rougui tea with different grades in China
Jianghua Ye,
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Yangxin Luo,
No information about this author
Yuhua Wang
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et al.
Food Chemistry X,
Journal Year:
2025,
Volume and Issue:
27, P. 102405 - 102405
Published: March 22, 2025
Language: Английский
Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics
Jianghua Ye,
No information about this author
Yangxin Luo,
No information about this author
Yulin Wang
No information about this author
et al.
Foods,
Journal Year:
2024,
Volume and Issue:
13(23), P. 3955 - 3955
Published: Dec. 8, 2024
During
the
production
of
Wuyi
rock
tea,
withering
and
fermentation
play
a
crucial
role
in
primary
processing
greatly
influencing
development
its
distinct
taste
characteristics.
In
this
study,
Rougui
(
Language: Английский
Widely Targeted Metabolomics Analysis of the Roots, Stems, Leaves, Flowers, and Fruits of Camellia luteoflora, a Species with an Extremely Small Population
Molecules,
Journal Year:
2024,
Volume and Issue:
29(19), P. 4754 - 4754
Published: Oct. 8, 2024
is
a
rare
and
endangered
plant
endemic
to
China.
It
has
high
ornamental
potential
economic
medicinal
value,
an
important
germplasm
resource
of
Camellia.
To
understand
the
distributions
differences
in
metabolites
from
different
parts
Language: Английский
Aerospace Mutagenesis Increases the Content of Characteristic Metabolites of Tea Tree Leaves and Enhances Taste Characteristics of Tea Leaves
Jiaming Chen,
No information about this author
Yangxin Luo,
No information about this author
Qi Zhang
No information about this author
et al.
Foods,
Journal Year:
2024,
Volume and Issue:
13(22), P. 3538 - 3538
Published: Nov. 6, 2024
Aerospace
mutagenesis
can
alter
the
physiological
metabolism
and
growth
of
tea
trees
affect
leaf
quality.
In
this
study,
effect
aerospace
on
metabolite
content
taste
characteristics
Dahongpao
fresh
leaves
raw
were
analyzed.
The
results
showed
that
had
little
composition
total
amount
metabolites
in
tea,
but
significantly
changed
different
metabolites.
improved
lipids,
lignans
coumarins,
amino
acids
derivatives,
which
turn
enhanced
aroma
brisk
leaves.
increased
alkaloids,
tannins,
flavonoids,
organic
bitterness,
mellowness,
tea.
This
study
provides
a
basis
for
development
products
establishment
processing
techniques.
Language: Английский