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Food Res Int

Title:		Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics
Author(s):		Ouyang W; Yu Y; Wang H; Jiang Y; Hua J; Ning J; Yuan H;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, PR China. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, PR China. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, PR China. Electronic address: huajinjie@tricaas.com. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China. Electronic address: ningjm@ahau.edu.cn. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, PR China. Electronic address: 192168092@tricaas.com"
Journal Title:		Food Res Int
Year:		2022
Volume:		20221102
Issue:		Pt B
Page Number:		112099 -
DOI:		10.1016/j.foodres.2022.112099
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Strip green tea (SGT) is widely distributed in China owing to its unique appearance and aroma but the evolution and formation mechanisms of volatile metabolites (VMs) during SGT processing, and especially in the unique process of rubbing, remain unclear. In this study, based on untargeted metabolomics, 217 VMs (8 categories) were identified, and fixation and rubbing processes were found to be key for SGT aroma formation. Moreover, targeted metabolomics was applied to obtain 38 differential VMs and their related substances, of which fatty acid-derived volatiles (14 VMs) and glycoside-derived volatiles (8 VMs) showed significant contributions to SGT aroma, and their derivation laws during SGT manufacturing were clarified. Furthermore, the effect of rubbing degree on volatile metabolite formation was explored, and 11 key differential VMs were screened by variable importance in projection, and odor activity value analyses. Appropriate rubbing promoted the loss of grassy VMs (such as 1-octanol and 2-pentyl-furan) and enrichment of floral/fruity VMs (such as trans-beta-ionone, nonanal, geraniol, citral, (Z)-3,7-dimethyl-2,6-octadien-1-ol, and (Z)-hexanoic acid, 3-hexenyl ester). Our study not only enriches the chemical theory of green tea processing but also provides technical support for the precision directional processing of high-quality SGT"
Keywords:		*Tea *Metabolomics 1-Octanol China Commerce Fatty acid-derived volatile Gas chromatography-tandem mass spectrometry Glycoside-derived volatile Rubbing Strip green tea Volatile metabolite;
Notes:		"MedlineOuyang, Wen Yu, Yaya Wang, Huajie Jiang, Yongwen Hua, Jinjie Ning, Jingming Yuan, Haibo eng Research Support, Non-U.S. Gov't Canada 2022/12/04 Food Res Int. 2022 Dec; 162(Pt B):112099. doi: 10.1016/j.foodres.2022.112099. Epub 2022 Nov 2"