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Peer-reviewedCC BYFood chemistry: X

Species-dependent variation in flavor profile and sensory quality of green tea under aromatic woody intercropping systems.

  • Yanan Liu1
  • Yanlu He1
  • Liping Yao1
  • Xiangqun Shi1
  • Jiaxin Liu2
  • Li Zhang1
  • Guizhen Chen1
  • Changshuai Yu1
  • Jigang Huang2
  • Yinxiang Gao1
  1. 1College of Pharmacy and Life Science, Jiujiang University, Jiujiang 332005, China.
  2. 2Jiujiang Agricultural Technology Extension Center, Jiujiang, Jiangxi 332000, China.
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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.

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Cite

BibTeXRIS
BibTeX
@article{liu2026speciesdependent,
  title = {{Species-dependent variation in flavor profile and sensory quality of green tea under aromatic woody intercropping systems.}},
  author = {Yanan Liu and Yanlu He and Liping Yao and Xiangqun Shi and Jiaxin Liu and Li Zhang and Guizhen Chen and Changshuai Yu and Jigang Huang and Yinxiang Gao},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104647},
  url = {https://europepmc.org/article/MED/42926957},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Species-dependent variation in flavor profile and sensory quality of green tea under aromatic woody intercropping systems.
AU  - Yanan Liu
AU  - Yanlu He
AU  - Liping Yao
AU  - Xiangqun Shi
AU  - Jiaxin Liu
AU  - Li Zhang
AU  - Guizhen Chen
AU  - Changshuai Yu
AU  - Jigang Huang
AU  - Yinxiang Gao
PY  - 2026
DA  - 2026/10/16
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104647
UR  - https://europepmc.org/article/MED/42926957
AB  - 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.
SN  - 2590-1575
ER  -