The glycosides are presumed to influence the quality of green tea but the molecular mechanism behind remains unclear. To elucidate the contribution of glycosides to the flavor formation of green tea, changes of both glycosidically bound non-volatiles (GBNVs) and glycosidically bound volatiles (GBVs) during the manufacturing of green tea were investigated using a modification-specific metabolomics method. A total of 64 glycosides (47 GBNVs and 17 GBVs) were identified and their contents mainly changed during the pan firing and drying stages of green tea manufacturing. Notably, the contents of GBVs significantly increased by 1.12–4.46-fold during pan firing. Correlation analysis showed that the GBVs contents were negatively related to the contents of volatiles and glucose. Model experiments revealed that enzymatic synthesis contributed to the increase in the content of GBVs during the pan firing. This comprehensive study on the glycosides changes revealed the molecular bases for GBVs increments during the pan firing.

推测糖苷会影响绿茶的质量，但其背后的分子机制仍不清楚。为了阐明糖苷对绿茶风味形成的贡献，使用修饰特异性代谢组学方法研究了绿茶生产过程中糖苷键合的非挥发物（GBNV）和糖苷键合的挥发物（GBVs）的变化。总共鉴定出64种糖苷（47 GBNV和17 GBV），其含量在绿茶生产的平底锅烘烤和干燥阶段发生了主要变化。值得注意的是，在平底锅射击期间，GBV的含量显着增加了1.12-4.46倍。相关分析表明，GBVs含量与挥发物和葡萄糖含量呈负相关。模型实验表明，酶促合成有助于锅中GBV含量的增加。这项关于糖苷变化的全面研究揭示了在平底锅烧制过程中GBV增量的分子基础。