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Updated: May 4, 2026
A Strategy for Sensitive, Large Scale Quantitative Metabolomics
Published on: May 27, 2014
Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree
Yaya Yu1, Xizhe Zhu1, Bifeng Yuan1
1Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
Abstract:
Round green tea (RGT) presents unique properties and is widely distributed in China, and during processing, it undergoes dynamic changes in non-volatile metabolites (NVMs), which are poorly understood. Utilizing UHPLC-Q-Exactive/MS analysis, this study comprehensively characterized 216 NVMs during RGT processing and identified fixation and pan-frying as key processes influencing NVMs. Additionally, 23 key differential NVMs were screened, with amino acid and flavonoid metabolism highlighted as key metabolic pathways for RGT taste and color quality. The impact of pan-frying degree on shape, color, and taste was also explored. Moderate pan-frying led to optimal results, including a tight and round shape, green and bright color, mellow and umami taste, and reduced astringent and bitter taste NVMs, including epigallocatechin gallate, procyanidin B2, myricetin 3-O-galactoside, quinic acid, strictinin, phenylalanine, and theobromine. This study addresses the NVM research gap in RGT processing, thus providing a technical foundation for the precision-oriented processing of high-quality tea.
