AI Article Synopsis
- - This study investigates the non-volatile metabolites (NVMs) in Round Green Tea (RGT) during its processing, revealing that fixation and pan-frying are crucial steps that significantly affect these compounds.
- - A total of 216 NVMs were characterized, and 23 key metabolites were identified, focusing on amino acids and flavonoids as important pathways influencing the taste and color of RGT.
- - The research found that moderate pan-frying resulted in an optimal combination of a tight shape, bright color, and balanced flavor, while reducing undesirable bitter and astringent NVMs, thus offering insights for improving RGT quality.
Article Abstract
Round green tea (RGT) presents unique properties and is widely distributed in China, and during processing, it undergoes dynamic changes in non-volatile metabolites (NVMs), which are poorly understood. Utilizing UHPLC-Q-Exactive/MS analysis, this study comprehensively characterized 216 NVMs during RGT processing and identified fixation and pan-frying as key processes influencing NVMs. Additionally, 23 key differential NVMs were screened, with amino acid and flavonoid metabolism highlighted as key metabolic pathways for RGT taste and color quality. The impact of pan-frying degree on shape, color, and taste was also explored. Moderate pan-frying led to optimal results, including a tight and round shape, green and bright color, mellow and umami taste, and reduced astringent and bitter taste NVMs, including epigallocatechin gallate, procyanidin B2, myricetin 3-O-galactoside, quinic acid, strictinin, phenylalanine, and theobromine. This study addresses the NVM research gap in RGT processing, thus providing a technical foundation for the precision-oriented processing of high-quality tea.
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| http://dx.doi.org/10.1016/j.foodchem.2024.140067 | DOI Listing |
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