Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea

作者：Xizhe Zhu, Liyue Yang, Zhiwen Ge, Wen Ouyang, Jinjin Wang, Ming Chen, Yaya Yu, Shengkai Wu, Yanhua Qin, Chunyong Huang, Guofu Zhang, Yating Zhang, Haibo Yuan, Yongwen Jiang, Jinjie Hua · 发表于：Current Research in Food Science · 年份：2025 · DOI：10.1016/j.crfs.2025.101037 · 被引用次数：15 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Heavy Metals in Plants

-β-ionone, hexanal and 1-octen-3-ol levels, with a floral and fresh aroma. These findings provide a precise control scheme for the customized processing of green tea, and promote the upgrading of traditional fixation process to intelligent standardization.