HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation.

ABSTRACT: This study used headspace solid-phase microextraction-gas chromatography-mass spectrometry and multivariate statistical analysis to comprehensively analyze the volatile components in Liupao tea samples throughout fermentation. In total, 1009 volatile organic compounds were detected and identified, including terpenoids, heterocyclic compounds, esters, ketones, hydrocarbons, alcohols, aromatics, and acids. Principal component and hierarchical cluster analyses, characterize the volatile components of Liupao tea samples were characterized at various fermentation stages. Orthogonal partial least squares discriminant analysis identified 248 differentiating compounds (VIP ≥ 1, P < 0.05, and |Log₂FC| ≥ 1.0) during fermentation. K-means clustering analysis showed that 11 metabolit

SUBMITTER: Liang J 

PROVIDER: S-EPMC11401112 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature