Metabolomics Analysis of Effects of Low-temperature Baking on the Flavor of Albino Green Tea

被引：0

作者：

Zhang, Xiaolei ^{[1
]}

Zhou, Hanchen ^{[1
]}

Liu, Yaqin ^{[1
]}

Wang, Hui ^{[1
]}

Lei, Pandeng ^{[1
]}

机构：

[1] Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan,245000, China

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 17期

关键词：

Amino acids - Sulfur compounds - Tea;

D O I：

10.13386/j.issn1002-0306.2024020200

中图分类号：

学科分类号：

摘要：

To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the study. The dynamic changes of metabolites were detected and analyzed by UHPLC-Q-Exactive/MS and GC-MS. The result showed that green tea sample treated by 40 min at 60 ℃ exhibited a better quality than other green tea samples. The thickness of green tea infusions and the aroma intensity went a downtrend with the increase of baking time, while the intensity of astringency increased. The content of total free amino acids and caffeine increased remarkable with time up (P1, P © The Author(s) 2024.

引用

页码：352 / 362

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