文献类型：期刊文献

英文题名：Analysis of volatile metabolite dynamics in Jiuqu hongmei tea during processing using HS-SPME-GC-MS and HS-GC-IMS techniques

作者：Peng, Qi[1];Li, Shanshan[1];Huang, Jiaxin[1];Chen, Xueping[1];Shen, Rui[1];Jiang, Han[1];Xie, Guangfa[2]

机构：[1]Shaoxing Univ, Sch Life & Environm Sci, Natl Engn Res Ctr Chinese CRW, Branch Ctr, Shaoxing 312000, Zhejiang, Peoples R China;[2]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Zhejiang Collaborat Innovat Ctr Full Proc Monitori, Hangzhou 310015, Peoples R China

年份：2025

卷号：142

外文期刊名：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

收录：SCI-EXPANDED(收录号：WOS:001450640700001)、、Scopus(收录号：2-s2.0-105000141465)、WOS

基金：This work was supported by the Zhejiang Shaoxing Huangjiu Industry Innovation Service Complex- Technological Innovation Project in Zhejiang Province (No.2023KJ082) ; Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008) ; Program Foundation of Public Projects of Shaoxing City, Zhejiang Province, China (No.2018C30010) ; Foundation of Public Projects of Zhejiang Province, China (No.2017C32101) ; Shaoxing University Fund (No.08021066) , Shaoxing University Fund (No.08220102213) . Shaoxing University Fund (No.405/2024) .

语种：英文

外文关键词：Jiuqu hongmei tea; HS-SPME-GC-MS; HS-GC-IMS; Process; Flavor; Compounds

外文摘要：This study explored the dynamic variations in volatile metabolites during the processing stages of Jiuqu hongmei tea, correlating these changes with the tea's aroma profile. Five processing stages-fresh tea, withered tea, kneaded tea, fermented tea, and finished tea-were examined. Using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) in conjunction with sensory evaluation and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), we analyzed the samples to elucidate the aroma development and understand the dynamic shifts in volatile compounds. Partial least squares discriminant analysis (PLS-DA) was employed to interpret the results. Our findings identified 190 volatile compounds, including alcohols, aldehydes, esters, ketones, and hydrocarbons, with 21 compounds (rOAV > 1) significantly contributing to the aroma. Post-fermentation, a reduction in most volatile compounds was observed. This study provided valuable insights into the production and quality control of Jiuqu hongmei tea, offering a meaningful reference for its processing and flavor enhancement.