{
  "abstract": "Aromatic woody intercropping is a promising ecological practice to elevate tea quality, yet how different companion trees differentially modulate tea flavor formation remains unclear. Here, three tea cultivation systems-monoculture (CK), Osmanthus fragrans intercropping (EG1), and Photinia serratifolia intercropping (EG2)-were constructed to compare green tea flavor traits. We combined sensory evaluation with quantitative detection of amino acids, catechins, caffeine, gallic acid, and semi-quantitative profiling of volatile compounds to profile flavor metabolomes. EG1 enriched umami/sweet amino acids, non-esterified catechins and floral terpene alcohols (linalool, geraniol), associated with fresher taste and more pronounced floral aroma. EG2 accumulated esterified catechins, caffeine, gallic acid and jasmonate-derived volatiles, associated with stronger bitter and astringent sensory characteristics with unique floral notes. We identified 85 volatiles, among which 22 VIP > 1 compounds distinguished cultivation systems. This work reveals distinct associations between companion-tree species and tea flavor-related metabolite profiles under the examined intercropping systems.",
  "abstract_shown": true,
  "affiliations": [
    "College of Pharmacy and Life Science, Jiujiang University, Jiujiang 332005, China.",
    "Jiujiang Agricultural Technology Extension Center, Jiujiang, Jiangxi 332000, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 10,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Yanan Liu"
    },
    {
      "affs": [
        0
      ],
      "name": "Yanlu He"
    },
    {
      "affs": [
        0
      ],
      "name": "Liping Yao"
    },
    {
      "affs": [
        0
      ],
      "name": "Xiangqun Shi"
    },
    {
      "affs": [
        1
      ],
      "name": "Jiaxin Liu"
    },
    {
      "affs": [
        0
      ],
      "name": "Li Zhang"
    },
    {
      "affs": [
        0
      ],
      "name": "Guizhen Chen"
    },
    {
      "affs": [
        0
      ],
      "name": "Changshuai Yu"
    },
    {
      "affs": [
        1
      ],
      "name": "Jigang Huang"
    },
    {
      "affs": [
        0
      ],
      "name": "Yinxiang Gao"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/7bzpayyk6cxxb.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104647",
  "fulltext_url": "https://europepmc.org/articles/PMC13695123",
  "id": "7bzpayyk6cxxb",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/MED/42926957",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "2734|Tea Polyphenols and Effects"
    ]
  ],
  "openalex": "W7222447089",
  "pdf_url": "https://europepmc.org/articles/PMC13695123?pdf=render",
  "pmcid": "PMC13695123",
  "pmid": "42926957",
  "published": "2026-10-16",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/7bzpayyk6cxxb.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:21:18Z",
      "native_id": "MED:42926957",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42926957"
    }
  ],
  "subjects": [
    {
      "field": "medicine",
      "origin": "openalex:2734|Tea Polyphenols and Effects",
      "subfield": "general"
    }
  ],
  "title": "Species-dependent variation in flavor profile and sensory quality of green tea under aromatic woody intercropping systems.",
  "title_text": "Species-dependent variation in flavor profile and sensory quality of green tea under aromatic woody intercropping systems.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:21:18Z",
  "url": "https://research.draconitic.com/paper/7bzpayyk6cxxb",
  "venue": "Food chemistry: X",
  "versions": []
}