{
  "abstract": "Baiyaqilan tea (BYQL), a distinctive oolong tea, exhibits grade-dependent differences in flavor profiles. To elucidate the chemical basis of these quality variations, sensory evaluation combined with metabolomic analyses was conducted on different grades of BYQL. Sensory scores declined with decreasing tea grade. A total of 100 differential non-volatile metabolites were tentatively identified. Succinic acid, L-malic acid, kaempferol-4'-O-glucoside, and genistein-8-C-glucoside were characteristic of special-grade BYQL, whereas lysophosphatidylcholines (LPCs) and bitterness-related compounds, including leucocyanidin, were associated with first- and second-grade teas, respectively. Seven key aroma compounds were screened from 51 volatiles based on VIP>1, p<0.05, and rOAV≥1. Indole, 1,5,7-octatrien-3-ol,3,7-dimethyl-, jasmone, and α-farnesene contributed to the fresh, floral, and woody notes of special-grade tea, whereas benzaldehyde and benzyl nitrile were associated with the almond-like aroma of first-grade tea. These findings identify potential chemical markers for BYQL grade discrimination and provide new insights into the chemical basis underlying grade-dependent quality differences in BYQL.",
  "abstract_shown": true,
  "affiliations": [
    "College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.",
    "Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China.",
    "Tea Industry Branch of 6.18 Collaborative Innovation Institute in Fujian Province, Fuzhou 350002, China.",
    "Crop Production Technology Promotion Station of Fujian Province, Fuzhou 350003, China.",
    "Tea Industry Guidance Station of Pinghe County Agriculture and Rural Bureau, Fujian Province, Zhangzhou 363700, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 14,
  "authors": [
    {
      "affs": [
        0,
        1
      ],
      "name": "Fangting Zhang"
    },
    {
      "affs": [
        0,
        2
      ],
      "name": "Ping Shuai"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Zekai Zhang"
    },
    {
      "affs": [
        0,
        2
      ],
      "name": "Weiyi Kong"
    },
    {
      "affs": [
        0,
        2
      ],
      "name": "Jiake Zhao"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Kailong Liu"
    },
    {
      "affs": [
        3
      ],
      "name": "Feng Gao"
    },
    {
      "affs": [
        3
      ],
      "name": "Xueling Yu"
    },
    {
      "affs": [
        3
      ],
      "name": "Zhongchen Xie"
    },
    {
      "affs": [
        4
      ],
      "name": "Manrong Huang"
    },
    {
      "affs": [
        0
      ],
      "name": "Xiangxiang Huang"
    },
    {
      "affs": [
        0
      ],
      "name": "Jiayi Guo"
    },
    {
      "affs": [
        0
      ],
      "name": "Jingwen Li"
    },
    {
      "affs": [
        0
      ],
      "name": "Zhilong Hao"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/02k6hbby964tw.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104534",
  "fulltext_url": "https://europepmc.org/articles/PMC13677303",
  "id": "02k6hbby964tw",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/MED/42898087",
  "language": "eng",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "2734|Tea Polyphenols and Effects"
    ]
  ],
  "openalex": "W7214808010",
  "pdf_url": "https://europepmc.org/articles/PMC13677303?pdf=render",
  "pmcid": "PMC13677303",
  "pmid": "42898087",
  "published": "2026-09-29",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/02k6hbby964tw.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:37Z",
      "native_id": "MED:42898087",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42898087"
    }
  ],
  "subjects": [
    {
      "field": "medicine",
      "origin": "openalex:2734|Tea Polyphenols and Effects",
      "subfield": "general"
    }
  ],
  "title": "Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.",
  "title_text": "Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:37Z",
  "url": "https://research.draconitic.com/paper/02k6hbby964tw",
  "venue": "Food chemistry: X",
  "versions": []
}