Uncovering the effects of spreading under different light irradiation on the volatile and non-volatile metabolites of green tea by intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses
文献类型： 外文期刊
作者： Xie, Jialing 1 ; Wang, Qiwei 1 ; Hu, Jiajing 1 ; Wang, Lilei 1 ; Yu, Xiaolan 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.Southwest Univ, Coll Food Sci, Beibei Dist, Chongqing 400715, Peoples R China
关键词： Spreading; Light irradiation; E -Tongue; GC-MS/MS; UHPLC-Q-Exactive/MS
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 463 卷
页码：
收录情况： SCI
摘要： Spreading serves as a pivotal process in the flavor development of green tea. In this study, the effects of spreading under five light irradiation on the volatile and non-volatile metabolites of green tea were comprehensively investigated using intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses. The incorporation of yellow light irradiation into spreading process significantly improved the overall quality of green tea. A total of 71 volatile and 112 non-volatile metabolites were identified by GC-MS/MS and UHPLC-Q-Exactive/MS, respectively. Among them, 20 key odorants with OAVs exceeding 1 were screened out. Moreover, phenylethyl alcohol, (1-damascenone, (1-ionone, (E, Z)-2,6-nonadienal, linalool, and phenylacetaldehyde with higher OAVs were pivotal contributors to the aroma quality under different light irradiation. Additionally, 13 non-volatile metabolites with VIP > 1.2 were recognized as key differential metabolites under different light irradiation. The results provide technical support and theoretical guidance for enhancing the processing technology of green tea.
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