Cultivar-dependent variation in metabolomic profiles and sensory characteristics of Zhuyeqing green tea (Camellia sinensis)

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-11 DOI:10.1016/j.fbio.2025.107023

Chen Liu , Mengyi Ren , Meiyi Ning , Yihong Liao , Xiao Du , Li Qin , Wei Chen , Xiangyun Liu , Aimin Wu , Dejian Feng , Daiwen Chen , Liqiang Tan , Qian Tang

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Abstract

Zhuyeqing (ZYQ) green tea, a renowned Chinese tea, lacks comprehensive studies on its chemical composition and ideal processing cultivars. This study examined the quality of ZYQ tea from three cultivars—‘Fudingdabai’ (JFD), ‘Fuxuan No.9’ (JF9), and ‘Wuniuzao’ (JWZ)—and their blended product (P), using sensory evaluation and metabolomics. A total of 2459 metabolites, including 1979 non-volatile and 480 volatile compounds, were identified through UPLC-ESI-MS/MS and GC-MS. JFD excelled in quality metrics like sensory scores, amino acid content, and phenolic-to-amino acid ratio. Refinement processes further enhanced sensory attributes, increasing scores for fruity, rich, and harmonious aromas, and mellow, chestnut-like tastes, though tender and faint aroma notes decreased slightly. Multivariate analysis identified δ-nonalactone, 4-pentenyl acetate, and isophorone as major contributors to improved aroma. These findings offer key insights into cultivar selection and highlight the role of blending and refinement in enhancing ZYQ tea quality.

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竹叶青绿茶代谢组学特征和感官特性的品种依赖性变异

竹叶青（ZYQ）绿茶是中国著名的茶叶，对其化学成分和理想的加工品种缺乏全面的研究。本研究采用感官评价和代谢组学方法，对“福定大白”（JFD）、“福选9号”（JF9）和“五牛造”（JWZ）三个品种的ZYQ茶及其混合产品(P)的品质进行了检测。通过UPLC-ESI-MS/MS和GC-MS共鉴定出2459种代谢物，其中非挥发性化合物1979种，挥发性化合物480种。JFD在感官评分、氨基酸含量和酚-氨基酸比等质量指标上表现优异。精炼过程进一步增强了感官属性，增加了果味、丰富和和谐的香气以及醇厚、栗子味的分数，但柔和和微弱的香气音符略有下降。多变量分析发现δ-非内酯、4-乙酸戊酯和异佛罗酮是改善香气的主要因素。这些发现为品种选择提供了重要的见解，并突出了混合和精制在提高ZYQ茶品质中的作用。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.