| Title: | GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea |
| Author(s): | Fang X; Liu Y; Xiao J; Ma C; Huang Y; |
| Address: | "Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China. Zhejiang Minghuang Natural Products Development Co., Ltd, Hangzhou, Zhejiang 310000, China. Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China. Electronic address: youyi@mail.hzau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2023.135396 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-high performance liquid chromatography-Q-Exactive HF-X mass spectrometer (UHPLC-Q-Exactive HF/MS) were carried out to reveal dynamic changes of volatile and non-volatile compounds during the withering process of black tea. A total of 118 volatile organic compounds (VOCs) and 648 metabolites were identified in fresh and withered tea-leaves, respectively. Among them, 47 VOCs (OAV > 1.0) for the aroma formation, and 46 characteristic metabolites (VIP > 1.50, p < 0.01) selected through orthonormal partial least squares-discriminant analysis, indicated the withering contribution during black tea processing. Overall, the withering promoted alcohols, aldehydes, phenols, heterocyclic oxygen, hydrocarbons and halogenated hydrocarbons through relevant hydrolyzation, decomposition, terpene synthesis, and O-methylation. The hydrolyzation, O-methylation, condensation and N-acylation of kaempferol glycosides, quercetin glycosides, ester catechins, and gallic acid generated the accumulation of methoxyl flavonoids and flavonoid glucosides, dihydrokaempferol, syringic acid, theaflavins, and N-acylated amino acids, respectively" |
| Keywords: | "Tea/chemistry Gas Chromatography-Mass Spectrometry/methods Chromatography, Liquid Tandem Mass Spectrometry *Camellia sinensis/chemistry Odorants/analysis Glycosides/metabolism *Volatile Organic Compounds/analysis Solid Phase Microextraction/methods Aroma;" |
| Notes: | "MedlineFang, Xin Liu, Yanan Xiao, Jingyi Ma, Cunqiang Huang, Youyi eng England 2023/01/13 Food Chem. 2023 Jun 1; 410:135396. doi: 10.1016/j.foodchem.2023.135396. Epub 2023 Jan 3" |
