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Peer-reviewedCC BYFood Chemistry: X

Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea

  • Jinlei Luo1
  • Yi Chen2
  • Lingzhi Chen1
  • Peng Yin1
  • Guiyi Guo2
  • Zhihui Wang3
  1. 1School 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
  2. 2School 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.
  3. 3Jiangxi Cash Crops Research Institute, Nanchang, Jiangxi, China; Corresponding authors.
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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.

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Cite

BibTeXRIS
BibTeX
@article{luo2026effects,
  title = {{Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea}},
  author = {Jinlei Luo and Yi Chen and Lingzhi Chen and Peng Yin and Guiyi Guo and Zhihui Wang},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104722},
  url = {https://doi.org/10.1016/j.fochx.2026.104722},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea
AU  - Jinlei Luo
AU  - Yi Chen
AU  - Lingzhi Chen
AU  - Peng Yin
AU  - Guiyi Guo
AU  - Zhihui Wang
PY  - 2026
DA  - 2026/10/31
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104722
UR  - https://doi.org/10.1016/j.fochx.2026.104722
AB  - 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.
SN  - 2590-1575
ER  -