Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques

•Profile of green tea extract volatiles was determined by SPME-GC–MS analysis.•Non-phenolic metabolites of green tea extracts were determined by HPLC analysis.•Multivariate analysis was performed on metabolite yields and volatile profiles.•Green tea volatiles are positively correlated with other met...

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Veröffentlicht in:	Food chemistry 2019-10, Vol.296, p.69-77
Hauptverfasser:	Das, Protiva Rani, Kim, Youngmok, Hong, Seong-Jin, Eun, Jong-Bang
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - analysis Amino Acids - isolation & purification Amino Acids - metabolism Camellia sinensis - chemistry Camellia sinensis - metabolism Chromatography, High Pressure Liquid Discriminant Analysis Green tea amino acids Green tea organic acids Green tea sugars Green tea volatiles Least-Squares Analysis Malates - analysis Malates - isolation & purification Non-phenolic metabolites Plant Extracts - chemistry Principal Component Analysis Solid Phase Microextraction Sonication Sugars - analysis Sugars - isolation & purification Sugars - metabolism Volatile Organic Compounds - analysis
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Zusammenfassung:	•Profile of green tea extract volatiles was determined by SPME-GC–MS analysis.•Non-phenolic metabolites of green tea extracts were determined by HPLC analysis.•Multivariate analysis was performed on metabolite yields and volatile profiles.•Green tea volatiles are positively correlated with other metabolite yields. Volatile compounds and non-phenolic metabolites (amino acids, organic acids, and sugars) of aqueous green tea extracts obtained by ultrasonic extraction (UE), agitation extraction (AE), hot water extraction (HWE), and conventional extraction (CE) were determined using SPME-GC–MS and HPLC, respectively. Significantly higher (P
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2019.05.194