Food chemistryMetabolomicsCamellia sinensisVolatile Organic CompoundsOdorantsFlavoring Agents
Influence mechanism of fixation on the development of green tea flavor and related non-volatile and volatile metabolites by objective quantification, widely targeted metabolomics, and aroma metabolomics.
Jinjie Hua, Xiwang Li, Chun Zou, Liyue Yang, Wen Ouyang, Ming Chen, Xinxin Lv, Fenglan Zhang, Xizhe Zhu, Ting An, Jinjin Wang, Jiayi Zhu, Haibo Yuan, Yongwen Jiang
Published: 202510.1016/j.foodchem.2025.146991
Abstract
Fixation is key for green tea flavor formation; however, the impact of fixation methods on non-volatile metabolites (NVMs) and volatile metabolites (VMs) regulation remains unclear. We applied objective quantification techniques, widely targeted meta…
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