Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis

文献类型： 外文期刊

第一作者： Wang, Zhenxing

作者： Wang, Zhenxing;He, Tingyang;Fang, Yue;Lan, Zengquan;He, Xiahong;Liu, Benying;Kong, Kin Weng;Sun, Jian

作者机构：

关键词： Tea; Antioxidant properties; Sensory; UHPLC-QTOF-MS; GC-IMS; GC-MS

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 208 卷

页码：

收录情况： SCI

摘要： This study systematically examined the effects of processing techniques on the flavor profiles and functional attributes of tea derived from fresh leaves (Camellia sinensis) of identical origin. Pu-erh raw tea (PRT), white tea (WT), and black tea (BT) were produced through distinct processing protocols (non-fermented, lightly fermented, and fully fermented, respectively). Antioxidant activity and sensory characteristics were evaluated alongside comprehensive metabolomic analyses using GC-IMS, GC-MS, and UHPLC-QTOF-MS. PRT exhibited superior antioxidant capacity with pronounced bitterness and astringency, whereas WT displayed fruity-sweet notes and BT demonstrated a mellow profile linked to fermentation. Metabolomic profiling identified six discriminative biomarkers and two pivotal compounds differentiating tea types, alongside six key metabolic pathways (e.g., secondary metabolite biosynthesis) driving compositional variations. These findings elucidate processinginduced biochemical transformations, offering insights for quality optimization and consumer-oriented tea selection.

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