Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing.

Front Plant Sci · 2023 · PMC10231682 · PMID 37265633

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an increasing trendno p-value reported

Previous research identified that during green tea production, Phosphatidylcholine, Phosphatidylglycerol, and Phosphatidylethanolamine showed an increasing trend after a long high-temperature exposure ( Li et al., 2021 ), which is consistent with our results. 3.1.2.3 Amino acids and their derivatives Amino acids play an essential role in tea soup and aroma ( Yao et al., 2006 ) as shown in Table 2 .

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