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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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001376 |
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| author | Xianxiu Zhou Jiajing Hu Jiahao Tang Qiwei Wang Yongwen Jiang Jiahua Li Haibo Yuan Yanqin Yang |
| author_facet | Xianxiu Zhou Jiajing Hu Jiahao Tang Qiwei Wang Yongwen Jiang Jiahua Li Haibo Yuan Yanqin Yang |
| author_sort | Xianxiu Zhou |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-518ce247ad914de5a54a2ea488abbae5 |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-518ce247ad914de5a54a2ea488abbae52025-08-20T03:46:38ZengElsevierFuture Foods2666-83352025-06-011110067510.1016/j.fufo.2025.100675A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green teaXianxiu Zhou0Jiajing Hu1Jiahao Tang2Qiwei Wang3Yongwen Jiang4Jiahua Li5Haibo Yuan6Yanqin Yang7National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, PR China; College of Tea Science, Yunnan Agricultural University, Kunming 650201, PR ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, PR ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, PR China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, PR ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, PR ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, PR ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, PR China; Corresponding authors.National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, PR China; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S2666833525001376Green teaShaping techniqueE-tongueColorimetric analysisUntargeted metabolomics |
| spellingShingle | Xianxiu Zhou Jiajing Hu Jiahao Tang Qiwei Wang Yongwen Jiang Jiahua Li Haibo Yuan Yanqin Yang A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea Future Foods Green tea Shaping technique E-tongue Colorimetric analysis Untargeted metabolomics |
| title | A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea |
| title_full | A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea |
| title_fullStr | A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea |
| title_full_unstemmed | A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea |
| title_short | A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea |
| title_sort | multi platform approach uncovers the effects of different shaping techniques on the sensory quality and non volatile metabolites of green tea |
| topic | Green tea Shaping technique E-tongue Colorimetric analysis Untargeted metabolomics |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525001376 |
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