Skip to content
DraconiticResearch
Search Sources API
197,768 studies31 sourcesUpdated 6 min ago
Peer-reviewedCC BY-NC-NDFood chemistry: X

Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.

  • Fangting Zhang1,2
  • Ping Shuai1,3
  • Zekai Zhang1,2
  • Weiyi Kong1,3
  • Jiake Zhao1,3
  • Kailong Liu1,2
  • Feng Gao4
  • Xueling Yu4
  • Zhongchen Xie4
  • Manrong Huang5
  • Xiangxiang Huang1
  • Jiayi Guo1
2 more authors
  • Jingwen Li1
  • Zhilong Hao1
5 affiliations
  1. 1College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
  2. 2Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China.
  3. 3Tea Industry Branch of 6.18 Collaborative Innovation Institute in Fujian Province, Fuzhou 350002, China.
  4. 4Crop Production Technology Promotion Station of Fujian Province, Fuzhou 350003, China.
  5. 5Tea Industry Guidance Station of Pinghe County Agriculture and Rural Bureau, Fujian Province, Zhangzhou 363700, China.
Read full textPDFDOICite

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.

Related

  1. Metabolically Unhealthy Obesity: Novel Subtypes Defined by Integrated Metabolomics and Hematology
    Xuan Huang, Yuhong Liu, Xiaoqian Zhu +3
    BiomedicinesPeer-reviewedCC BYFull textGeneral medicineEurope PMC
  2. Integrated network pharmacology, in vivo experiment, computational biology, and metabolomics to explore the mechanism of astragaloside IV against spinal cord injury
    Zhicheng Sun, Bin Hu, Ling Wang +2
    Scientific ReportsPeer-reviewedCC BY-NC-ND 4.0Full textGeneral medicineCrossref
  3. Integrated Bile Metabolomics and Serum Biomarkers for Differentiating Cholangiocarcinoma from Cholelithiasis
    Jinduo Zhang, Leiqing Wang, Xu Zhang +8
    BiomedicinesPeer-reviewedCC BYFull textGeneral medicineEurope PMC
  4. NMR metabolomics for cardiovascular-kidney-metabolic risk stratification in an integrated healthcare system
    J. Chacon-Barahona, C. Iribarren, J. S. Rana +6
    medRxivPreprintAll rights reservedFull textEpidemiology & public healthmedRxiv
  5. Integrated Metabolomics Identifies Mitochondrial Dysfunction, Oxidative Membrane Remodeling, and Reduced Lipophilic Antioxidant Defenses in First-Episode Simple Dysmood Disorder
    V. Sirivatanapa, P. Janta, A. Vasupanrajit +5
    medRxivPreprintAll rights reservedFull textPsychiatry & mental healthmedRxiv

Cite

BibTeXRIS
BibTeX
@article{zhang2026flavor,
  title = {{Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.}},
  author = {Fangting Zhang and Ping Shuai and Zekai Zhang and Weiyi Kong and Jiake Zhao and Kailong Liu and Feng Gao and Xueling Yu and Zhongchen Xie and Manrong Huang and Xiangxiang Huang and Jiayi Guo and Jingwen Li and Zhilong Hao},
  journal = {Food chemistry: X},
  year = {2026},
  month = sep,
  doi = {10.1016/j.fochx.2026.104534},
  url = {https://europepmc.org/article/MED/42898087},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.
AU  - Fangting Zhang
AU  - Ping Shuai
AU  - Zekai Zhang
AU  - Weiyi Kong
AU  - Jiake Zhao
AU  - Kailong Liu
AU  - Feng Gao
AU  - Xueling Yu
AU  - Zhongchen Xie
AU  - Manrong Huang
AU  - Xiangxiang Huang
AU  - Jiayi Guo
AU  - Jingwen Li
AU  - Zhilong Hao
PY  - 2026
DA  - 2026/09/29
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104534
UR  - https://europepmc.org/article/MED/42898087
AB  - 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.
SN  - 2590-1575
ER  -