Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality.

ABSTRACT: A non-targeted metabolomics approach and sensory evaluation, coupled with multivariate statistical analysis, systematically uncover the impact of the rolling time on the quality parameters of black tea. GC-MS analysis reveals that a moderate extension of rolling time favorably contributes to the accumulation of characteristic aroma components in black tea. The volatile components reach their highest concentration in black tea samples processed during an 80-min rolling period. UHPLC-Q-TOF/MS analysis demonstrates a substantial decrease in the contents of catechins and flavonoids with an increase in rolling time. Simultaneously, the production of theaflavins, coupled with the degradation of green bitterness volatiles (GBVs), significantly contributes to the formation of endogenous aroma comp

SUBMITTER: Yang S 

PROVIDER: S-EPMC10815122 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature