Non-Volatile Metabolite Changes in Green Tea Following Helium-Flushed Enclosed-Chamber Pretreatment of Fresh Leaves Across Five Tea Cultivars.
- 1College of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
- 2College of Continuing Education, Yunnan Agricultural University, Kunming 650201, China.
Abstract
Postharvest atmospheric pretreatment can alter tea-leaf metabolism, yet its influence on the non-volatile composition retained after green tea processing is not well understood. Fresh leaves from five tea cultivars were subjected to helium-flushed enclosed-chamber pretreatment or conventional spreading and were then processed into green tea under the same manufacturing procedure. HPLC and untargeted LC-MS metabolomics were used to examine treatment-associated differences in non-volatile composition. HPLC revealed significant differences in catechins, gallic acid, and caffeine, although the response patterns varied among the five cultivar comparisons. Of 2304 MS/MS-annotated metabolic features detected by LC-MS, 2291 with pooled QC relative standard deviations (RSDs) ≤ 30% were retained for further analysis. Among these, 232, 169, 10, and 30 met the predefined differential screening criteria in Huangshan Quntizhong, Longjing 43, Zhongbai 1, and Zhonghuang 1, respectively, whereas none met all criteria in Jiukengzao. The differential features were mainly annotated as amino acid-related, lipid-related, and shikimate- and phenylpropanoid-related compounds. KEGG mapping associated these features with pathways involving amino acid, lipid, carbohydrate, and secondary metabolism. Overall, helium-flushed enclosed-chamber pretreatment was associated with changes in the non-volatile composition retained in processed green tea, with the magnitude of the detected differences varying among cultivars.
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BibTeX
@article{hu2026nonvolatile,
title = {{Non-Volatile Metabolite Changes in Green Tea Following Helium-Flushed Enclosed-Chamber Pretreatment of Fresh Leaves Across Five Tea Cultivars.}},
author = {Mi Hu and Yunqi Huang and Niuniu Shi and Wendi Zhang and Yihu Guan and Yapeng Li and Qianwen Sha and Qiongfen He and Qiaomei Wang and Xiujuan Deng and Wenxia Yuan and Run Yang and Huimin E and Xiaohui Wan and Mingshan Zhou and Baijuan Wang and Xinghua Wang},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/foods15203747},
url = {https://europepmc.org/article/MED/42940384},
note = {CC BY},
}
RIS
TY - JOUR
TI - Non-Volatile Metabolite Changes in Green Tea Following Helium-Flushed Enclosed-Chamber Pretreatment of Fresh Leaves Across Five Tea Cultivars.
AU - Mi Hu
AU - Yunqi Huang
AU - Niuniu Shi
AU - Wendi Zhang
AU - Yihu Guan
AU - Yapeng Li
AU - Qianwen Sha
AU - Qiongfen He
AU - Qiaomei Wang
AU - Xiujuan Deng
AU - Wenxia Yuan
AU - Run Yang
AU - Huimin E
AU - Xiaohui Wan
AU - Mingshan Zhou
AU - Baijuan Wang
AU - Xinghua Wang
PY - 2026
DA - 2026/10/21
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15203747
UR - https://europepmc.org/article/MED/42940384
AB - Postharvest atmospheric pretreatment can alter tea-leaf metabolism, yet its influence on the non-volatile composition retained after green tea processing is not well understood. Fresh leaves from five tea cultivars were subjected to helium-flushed enclosed-chamber pretreatment or conventional spreading and were then processed into green tea under the same manufacturing procedure. HPLC and untargeted LC-MS metabolomics were used to examine treatment-associated differences in non-volatile composition. HPLC revealed significant differences in catechins, gallic acid, and caffeine, although the response patterns varied among the five cultivar comparisons. Of 2304 MS/MS-annotated metabolic features detected by LC-MS, 2291 with pooled QC relative standard deviations (RSDs) ≤ 30% were retained for further analysis. Among these, 232, 169, 10, and 30 met the predefined differential screening criteria in Huangshan Quntizhong, Longjing 43, Zhongbai 1, and Zhonghuang 1, respectively, whereas none met all criteria in Jiukengzao. The differential features were mainly annotated as amino acid-related, lipid-related, and shikimate- and phenylpropanoid-related compounds. KEGG mapping associated these features with pathways involving amino acid, lipid, carbohydrate, and secondary metabolism. Overall, helium-flushed enclosed-chamber pretreatment was associated with changes in the non-volatile composition retained in processed green tea, with the magnitude of the detected differences varying among cultivars.
SN - 2304-8158
ER -