Unraveling the dynamic variations of volatile and non-volatile metabolites in green tea during the yellow-light irradiation spreading process by targeted and untargeted metabolomics
文献类型： 外文期刊
作者： Hu, Jiajing 1 ; Xie, Jialing 1 ; Wang, Qiwei 1 ; Tang, Jiahao 1 ; Zhou, Xianxiu 1 ; Yuan, Haibo 1 ; Jiang, Yongwen 1 ; Yang, Yanqin 1 ;
作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Biol Genet & Breeding Special Econ Anim &, Minist Agr & Rural Affairs, Hangzhou 310008, Peoples R China
2.Hezhou Agr & Rural Affairs Bur, Hezhou 542800, Peoples R China
3.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
4.Yunnan Agr Univ, Coll Tea Sci, Kunming 650201, Peoples R China
关键词： Green tea; Spreading process; GC-E-Nose; Targeted metabolomics; Untargeted metabolomics
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 215 卷
页码：
收录情况： SCI
摘要： Spreading, the initial process of green tea manufacturing, plays a pivotal role in shaping the quality of green tea. Herein, a comprehensive study was conducted employing targeted and untargeted metabolomics to explore the dynamic variations of volatile metabolites (VMs) and non-volatile metabolites (NVMs) throughout the yellowlight irradiation spreading procedure. Findings indicated that both VMs and NVMs exhibited continuous variations during the spreading process, with the most significant alterations observed at 2-h spreading. A total of 74 VMs were successfully identified, with esters (29.73%), aldehydes (25.68%), and alcohols (17.57%) being the predominant compounds. Moreover, 19 VMs such as (E, Z)-2,6-nonadienal and phenylethyl alcohol were regarded as crucial odorants during the yellow-light irradiation spreading process. These key odorants primarily stemmed from the lipid degradation and glycoside hydrolysis during the spreading process. Additionally, a total of 124 NVMs belonging to 10 subcategories were identified, and 29 pivotal NVMs were identified as important differential metabolites throughout the spreading process as per variable importance in projection >1.0 and p < 0.05. These findings provide a robust theoretical framework for the strategic processing of green tea with respect to regulating its quality.
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