2024Journal articleFree to read
Huang D, Chen X, Tan R, Wang H, Jiao L, Tang H, Zong Q, Mao Y
Food chemistry: X
Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The findings revealed that the levels of tea polyphenols, ester catechins, nonester catechins, and amino acids varied among these four varieties. Notably, 177 significant different metabolites, such as phenolic acids, flavonoids, tannins, alkaloids were identified among 1383 non-volatile compounds. In addition, 97 key aroma-active compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated with the formation of volatile metabolites. Overall, this study enhances our understanding of how different tea plant varieties impact the quality of matcha, and can provide valuable guidance for improving matcha varieties in a favorable direction.
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Study type
Chemical / analytical
Measuring what is in matcha, or how to detect it.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Huang D, Chen X, Tan R, Wang H, Jiao L, Tang H, … Mao Y. (2024). A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties. Food chemistry: X. https://doi.org/10.1016/j.fochx.2024.101234
DOI: 10.1016/j.fochx.2024.101234 · PubMed ID: 38420509 · Cited by 38 (OpenAlex)
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