Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea

Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea

The enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea during the ECS, metabolomic studies were carried ou...

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Bibliographic Details
Main Authors: Mengcong Zhang, Lixuan Zhang, Chengzhe Zhou, Kai Xu, Guangwu Chen, Linjie Huang, Zhongxiong Lai, Yuqiong Guo
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Plants
Subjects:
Aijiao oolong tea
enzyme reaction stage
non-volatile compounds
volatile compounds
metabolomics
Online Access:https://www.mdpi.com/2223-7747/13/9/1249

Internet

https://www.mdpi.com/2223-7747/13/9/1249

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