Research of Processing Technology of Longjing Tea with ‘Baiye 1’ Based on Non-Targeted Aroma Metabolomics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Reagents and Materials
2.2. Chemicals
2.3. Detection of Volatile Aroma Components
2.4. Qualitative and Quantitative Analyses of Aroma Components in Tea
2.5. Determination of Chemical Constituents in Tea Leaves
2.6. Sensory Evaluation
2.7. Statistical Analysis
3. Results and Discussion
3.1. Aroma Quality Analysis
3.2. Multivariate Statistical Analysis of Aroma Metabolites during Tea Leaf Processing
3.3. Metabolic Changes in Aroma Substances during Tea Processing
3.4. Metabolite Profiling Analysis
3.5. Characteristic Aroma Component
3.6. Changes in Flavor Substances during Tea Processing
3.7. Metabolic Changes in Taste Substances during Tea Processing
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Teng, R.; Ao, C.; Huang, H.; Shi, D.; Mao, Y.; Zheng, X.; Zhao, Y. Research of Processing Technology of Longjing Tea with ‘Baiye 1’ Based on Non-Targeted Aroma Metabolomics. Foods 2024, 13, 1338. https://doi.org/10.3390/foods13091338
Teng R, Ao C, Huang H, Shi D, Mao Y, Zheng X, Zhao Y. Research of Processing Technology of Longjing Tea with ‘Baiye 1’ Based on Non-Targeted Aroma Metabolomics. Foods. 2024; 13(9):1338. https://doi.org/10.3390/foods13091338
Chicago/Turabian StyleTeng, Ruimin, Cun Ao, Haitao Huang, Daliang Shi, Yuxiao Mao, Xuxia Zheng, and Yun Zhao. 2024. "Research of Processing Technology of Longjing Tea with ‘Baiye 1’ Based on Non-Targeted Aroma Metabolomics" Foods 13, no. 9: 1338. https://doi.org/10.3390/foods13091338