Metabolic characteristics and chemical basis of matcha from cultivars with different leaf colors
- 1National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute of the Chinese Academy of Agricultural Sciences , ,
Abstract
Matcha is widely used in the food, health, and cosmetic industries due to its high nutritional value and distinctive sensory properties. However, traditional matcha products are predominantly produced from green-leaf tea cultivars, which greatly limits product diversity. This study systematically compared the sensory attributes, metabolite composition, and volatile metabolite profiles of matcha produced from green-, purple-, and yellow-leaf tea cultivars to explore the biochemical basis of flavor diversity. Principal component analysis of metabolite profiles clearly separated the samples according to leaf color phenotypes, confirming a strong chemical basis for sensory differentiation among the studied cultivar groups. Green matcha was characterized by higher levels of umami amino acids and lower contents of catechins and caffeine, resulting in a fresh taste with reduced bitterness and astringency. Purple matcha showed elevated levels of ester-type catechins, caffeine, and anthocyanin-related flavonoids, leading to pronounced astringency and lingering bitterness. Yellow matcha contained the highest levels of total amino acids and theanine, contributing to a mellow taste. KEGG pathway analysis revealed that flavonoid biosynthesis and amino acid metabolism are the major pathways associated with metabolic divergence among these cultivars. Volatile analysis indicated that dihydroactinidiolide and leaf alcohol derivatives were predominant volatile compounds potentially associated with the characteristic aroma profiles. These findings provide a biochemical foundation for developing novel matcha products based on cultivars displaying distinct leaf coloration.
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BibTeX
@article{ding2026metabolic,
title = {{Metabolic characteristics and chemical basis of matcha from cultivars with different leaf colors}},
author = {Shiqi Ding and Dingding Liu and Haoran Liu and Yang Gong and Piao Mei and Yuanyuan Ye and Peixin Wang and Chenyu Zhang and Jiedan Chen and Chunlei Ma and Xuecheng Zhao},
journal = {Frontiers in nutrition},
year = {2026},
month = oct,
doi = {10.3389/fnut.2026.1951952},
url = {https://europepmc.org/article/PMC/PMC13724418},
note = {CC BY},
}
RIS
TY - JOUR
TI - Metabolic characteristics and chemical basis of matcha from cultivars with different leaf colors
AU - Shiqi Ding
AU - Dingding Liu
AU - Haoran Liu
AU - Yang Gong
AU - Piao Mei
AU - Yuanyuan Ye
AU - Peixin Wang
AU - Chenyu Zhang
AU - Jiedan Chen
AU - Chunlei Ma
AU - Xuecheng Zhao
PY - 2026
DA - 2026/10/19
JO - Frontiers in nutrition
DO - 10.3389/fnut.2026.1951952
UR - https://europepmc.org/article/PMC/PMC13724418
AB - Matcha is widely used in the food, health, and cosmetic industries due to its high nutritional value and distinctive sensory properties. However, traditional matcha products are predominantly produced from green-leaf tea cultivars, which greatly limits product diversity. This study systematically compared the sensory attributes, metabolite composition, and volatile metabolite profiles of matcha produced from green-, purple-, and yellow-leaf tea cultivars to explore the biochemical basis of flavor diversity. Principal component analysis of metabolite profiles clearly separated the samples according to leaf color phenotypes, confirming a strong chemical basis for sensory differentiation among the studied cultivar groups. Green matcha was characterized by higher levels of umami amino acids and lower contents of catechins and caffeine, resulting in a fresh taste with reduced bitterness and astringency. Purple matcha showed elevated levels of ester-type catechins, caffeine, and anthocyanin-related flavonoids, leading to pronounced astringency and lingering bitterness. Yellow matcha contained the highest levels of total amino acids and theanine, contributing to a mellow taste. KEGG pathway analysis revealed that flavonoid biosynthesis and amino acid metabolism are the major pathways associated with metabolic divergence among these cultivars. Volatile analysis indicated that dihydroactinidiolide and leaf alcohol derivatives were predominant volatile compounds potentially associated with the characteristic aroma profiles. These findings provide a biochemical foundation for developing novel matcha products based on cultivars displaying distinct leaf coloration.
SN - 2296-861X
ER -