A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea
Shaping, a critical step in green tea manufacturing, profoundly influences the quality of green tea, yet its effects on non-volatile metabolites remain underexplored. This study evaluated how different shaping techniques influence green tea quality and identified key metabolites governing sensory at...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001376 |
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| Summary: | Shaping, a critical step in green tea manufacturing, profoundly influences the quality of green tea, yet its effects on non-volatile metabolites remain underexplored. This study evaluated how different shaping techniques influence green tea quality and identified key metabolites governing sensory attributes. A multi-platform approach integrating E-tongue, colorimetric analysis, and untargeted metabolomics was employed. Sensory evaluation indicated that flat green tea technique could attain superior overall quality. A total of 115 non-volatile metabolites encompassing 10 distinct categories were identified, with flavonol and flavonol/flavone glycosides (30.4 %) and amino acids and derivatives (25.20 %) being the predominant categories. Moreover, 48 non-volatile metabolites were recognized as pivotal differential metabolites under four shaping techniques based on VIP > 1and p < 0.05. Correlation analysis indicated that l-leucine and strictinin positively correlated with the bitterness of tea infusion whereas theobromine exhibited a negative correlation with the sweetness. These findings bridge empirical tea-processing practices with metabolomic evidence, offering actionable strategies for precision manufacturing of shape-specific green teas with enhanced sensory appeal. |
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| ISSN: | 2666-8335 |