Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea
Xizhe Zhu, Liyue Yang, Zhiwen Ge, Wen Ouyang, Jinjin Wang, Ming Chen, Yaya Yu, Shengkai Wu, Yanhua Qin, Chunyong Huang, Guofu Zhang, Yating Zhang, Haibo Yuan, Yongwen Jiang, Jinjie Hua
Abstract
-β-ionone, hexanal and 1-octen-3-ol levels, with a floral and fresh aroma. These findings provide a precise control scheme for the customized processing of green tea, and promote the upgrading of traditional fixation process to intelligent standardization.
Topics & Concepts
FlavorMetaboliteGreen teaChemistryFood scienceChromatographyBiochemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants