{
  "abstract": "Shaping processes critically influence green tea sensory quality. This study examined four shaping methods – No Shaping (NS), Chao Tiao (CT), Pai Ba (PB), and Li Tiao (LT) - on Xinyang Maojian green tea using sensory evaluation, physicochemical assays, GC–MS, and LC-MS. CT induced the most profound reconfiguration: it enhanced chestnut/beany aromas and umami while reducing bitterness/astringency. CT had the highest water extract and free amino acids, with ester-type catechins elevated by approximately 15% relative to NS. GC–MS showed CT up-regulated heterocyclic compounds (e.g., pyrazoles) and down-regulated terpenoids. LC-MS revealed CT elevated umami-enhancing di/tri-peptides and reduced astringent phenolic compounds (e.g., the phenolic acid caffeic acid). LT broadly accumulated small peptides/phenolic glycosides, supporting fuller mouthfeel and sweet aftertaste. PB and NS showed limited changes. These results demonstrate CT as a precise regulator linking physical disruption to metabolic reprogramming for desirable chestnut/beany characteristics, providing a basis for targeted green tea quality improvement.",
  "abstract_shown": true,
  "affiliations": [
    "School of Tea Science, Xinyang Agriculture and Forestry University, Key Laboratory of Development and Utilization of Tea and Characteristic Plant Resources in South Henan, Xinyang, Henan, China",
    "School of Tea Science, Xinyang Agriculture and Forestry University, Key Laboratory of Development and Utilization of Tea and Characteristic Plant Resources in South Henan, Xinyang, Henan, China; Corresponding authors.",
    "Jiangxi Cash Crops Research Institute, Nanchang, Jiangxi, China; Corresponding authors."
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 6,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Jinlei Luo"
    },
    {
      "affs": [
        1
      ],
      "name": "Yi Chen"
    },
    {
      "affs": [
        0
      ],
      "name": "Lingzhi Chen"
    },
    {
      "affs": [
        0
      ],
      "name": "Peng Yin"
    },
    {
      "affs": [
        1
      ],
      "name": "Guiyi Guo"
    },
    {
      "affs": [
        2
      ],
      "name": "Zhihui Wang"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/7nw6kcqt4w2ce.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104722",
  "fulltext_url": "http://www.sciencedirect.com/science/article/pii/S2590157526012435",
  "id": "7nw6kcqt4w2ce",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://doi.org/10.1016/j.fochx.2026.104722",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "TP368-456"
    ],
    [
      "lcc",
      "TX341-641"
    ],
    [
      "openalex",
      "2734|Tea Polyphenols and Effects"
    ]
  ],
  "openalex": "W7224127999",
  "pdf_url": null,
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-31",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/7nw6kcqt4w2ce.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T14:22:57Z",
      "native_id": "0bf24a6ae21f440191162ecc8be56019",
      "source": "doaj",
      "url": "https://doi.org/10.1016/j.fochx.2026.104722"
    }
  ],
  "subjects": [
    {
      "field": "medicine",
      "origin": "lcc:TX341-641",
      "subfield": "nutrition"
    }
  ],
  "title": "Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea",
  "title_text": "Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea",
  "type": "peer-reviewed",
  "updated_at": "2026-11-02T14:20:22Z",
  "url": "https://research.draconitic.com/paper/7nw6kcqt4w2ce",
  "venue": "Food Chemistry: X",
  "versions": []
}