The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics

Shuai Wen,Lingli Sun,Suwan Zhang,Zhongzheng Chen,Ruohong Chen,Zhigang Li,Xingfei Lai,Zhenbiao Zhang,Junxi Cao,Qian Li,Shili Sun,Zhaoxiang Lai,Qiuhua Li

Food Research International（2023）

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摘要

•A total of 79 volatile metabolites were detected.•Fixing and yellowing are key steps that affect the aroma quality.•Yellowing increased almond notes, and reduced fruit, vegetable and oil notes.•Arginine and proline metabolism pathways may be key mechanism in aroma formation.

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关键词

yellow teas,gc-ms/ms metabolomics,aroma quality

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