« Previous AbstractDetermination of monod kinetic coefficients for volatile hydrophobic organic compounds    Next AbstractDoes Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process? »

Foods

Title:		Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis
Author(s):		Gui A; Gao S; Zheng P; Feng Z; Liu P; Ye F; Wang S; Xue J; Xiang J; Ni D; Yin J;
Address:		"Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China. Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China. Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi 445002, China"
Journal Title:		Foods
Year:		2023
Volume:		20230406
Issue:		7
Page Number:		-
DOI:		10.3390/foods12071551
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-volatile metabolites during steamed green tea processing. A total of 735 non-volatile compounds were identified, covering 14 subclasses. Of these, 256 compounds showed significant changes in at least one processing step. Most amino acids, main catechins, caffeine, and main sugars were excluded from the analysis. The most significant alterations were observed during steaming, followed by shaping and drying. Steaming resulted in significant increases in the levels of most amino acids and their peptides, most phenolic acids, most organic acids, and most nucleotides and their derivates, as well as some flavonoids. Steaming also resulted in significant decreases in the levels of most lipids and some flavonoids. Shaping and drying caused significant increases in the levels of some flavonoids, phenolic acids, and lipids, and significant decreases in the levels of some amino acids and their peptides, some flavonoids, and some other compounds. Our study provides a comprehensive characterization of the dynamic alterations in non-volatile metabolites during steamed green tea manufacturing"
Keywords:		Enshiyulu tea fixation green tea metabolomic non-volatile components steaming;
Notes:		"PubMed-not-MEDLINEGui, Anhui Gao, Shiwei Zheng, Pengcheng Feng, Zhihui Liu, Panpan Ye, Fei Wang, Shengpeng Xue, Jinjin Xiang, Jun Ni, Dejiang Yin, Junfeng eng CARS-19/China Agriculture Research System of MOF and MARA/ 2022BBA092, 2022BBA113/Hubei Rural Revitalization Strategy and Technology Support Project/ 2022023102015164/Wuhan Key Rresearch and Development Plan Project (Pair Assistance)/ Innovation Project for Chinese Academy of Agricultural Sciences (CAAS-ASTIP-TRI)/Innovation Project for Chinese Academy of Agricultural Sciences (CAAS-ASTIP-TRI)/ Switzerland 2023/04/14 Foods. 2023 Apr 6; 12(7):1551. doi: 10.3390/foods12071551"