Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis
文献类型： 外文期刊
作者： Wang, Zhenxing 1 ; He, Tingyang 1 ; Fang, Yue 1 ; Lan, Zengquan 1 ; Liu, Benying 2 ; Kong, Kin Weng 3 ; Sun, Jian 4 ; He, Xiahong 1 ;
作者机构： 1.Southwest Forestry Univ, Coll Biol & Food Engn, Key Lab Conservat & Utilizat Inforest Resource, Key Lab Forest Resources Conservat & Utilizat Sout, Kunming 650224, Peoples R China
2.Yunnan Acad Acad Sci, Tea Reseach Inst, Yunnan Prov Key Lab Tea Sci, Menghai 666201, Peoples R China
3.Univ Malaya, Fac Med, Dept Mol Med, Kuala Lumpur 50603, Malaysia
4.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China
关键词： Tea; Antioxidant properties; Sensory; UHPLC-QTOF-MS; GC-IMS; GC-MS
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 208 卷
页码：
收录情况： SCI
摘要： This study systematically examined the effects of processing techniques on the flavor profiles and functional attributes of tea derived from fresh leaves (Camellia sinensis) of identical origin. Pu-erh raw tea (PRT), white tea (WT), and black tea (BT) were produced through distinct processing protocols (non-fermented, lightly fermented, and fully fermented, respectively). Antioxidant activity and sensory characteristics were evaluated alongside comprehensive metabolomic analyses using GC-IMS, GC-MS, and UHPLC-QTOF-MS. PRT exhibited superior antioxidant capacity with pronounced bitterness and astringency, whereas WT displayed fruity-sweet notes and BT demonstrated a mellow profile linked to fermentation. Metabolomic profiling identified six discriminative biomarkers and two pivotal compounds differentiating tea types, alongside six key metabolic pathways (e.g., secondary metabolite biosynthesis) driving compositional variations. These findings elucidate processinginduced biochemical transformations, offering insights for quality optimization and consumer-oriented tea selection.
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