Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality.

Wang, Huajie; Ouyang, Wen; Yu, Yaya; Wang, Jinjin; Yuan, Haibo; Hua, Jinjie; Jiang, Yongwen.

Afiliación

Wang H; Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
Ouyang W; Institute of Tea Science, Zhejiang University, Hangzhou 310058, PR China.
Yu Y; Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
Wang J; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, PR China.
Yuan H; Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
Hua J; Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
Jiang Y; Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.

Food Chem X ; 14: 100354, 2022 Jun 30.

Article en En | MEDLINE | ID: mdl-35693454

Palabras clave

Amino acids; BASD, box-hot air second-drying; CMSD, carding machine second-drying; Chlorophyll; FISD, far-infrared second-drying; GC-MS, Gas chromatography-tandem mass spectrometry; Green tea; Heat transfer methods; IRAE-HS-SPME, infrared-assisted coupled to headspace solid-phase microextraction; MEV, Multiple experiment viewer; MWSD, microwave second-drying; OAV, Odor activity value; Odor activity value; PLS-DA, Partial least-squares discriminant analysis; RPSD, rotary pot second-drying; Second-drying