Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality.
Food Chem X 2022;
14:100354. [PMID:
35693454 PMCID:
PMC9184872 DOI:
10.1016/j.fochx.2022.100354]
[Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/23/2022] [Accepted: 06/01/2022] [Indexed: 11/29/2022] Open
Abstract
Effect of second-drying heat-transfer modes on green tea quality was investigated.
Microwave second-drying (MWSD) was the optimal method for green tea aroma and color.
Seventeen non-volatile and eight volatile differential metabolites were identified.
Nonanal, trans-β-ionone, linalool, and jasmone had highest content in MWSD.
MWSD was beneficial to the retention of chlorophyll, theanine, and soluble sugars.
Second-drying is a key process of green tea manufacturing, however, hitherto the effect of second-drying methods on green tea quality has not been assessed. In this study, we compared the effect of three heat transfer drying methods (heat radiation, heat convection, and heat conduction) on green tea quality. Gas chromatography-tandem dual mass spectrometry was used to detect volatile compounds, while absolute quantitative methods were used to detect the non-volatile ones. We identified 45 non-volatile metabolites, 101 volatile metabolites, and 15 objective flavor indicators. Seventeen differential non-volatiles and 8 differential volatiles were screened. Microwave second-drying in heat radiation was the optimal method for green tea flavor, as it can promote the retention of chlorophyll, the degradation of flavonoid glycosides, and the enrichment of amino acids, soluble sugars, nonanal, trans-β-ionone, linalool, and jasmone. The results provide a theoretical basis and technical guidance for the precise and directional processing of high-quality green tea.
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