Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea

文献类型： 外文期刊

第一作者： Lin, Junhui

作者： Lin, Junhui;Yang, Zhangchang;Li, Qian;Wang, Weifei;Liao, Sentai;Xing, Dongxu;Pang, Daorui;Zou, Yuxiao;Chen, Ruohong

作者机构：

关键词： Mulberry leaf tea; After frost; Different grades; Volatile metabolites; Nonvolatile metabolites; Bioactive substances; Lignans; Intelligent sensory technologies

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 28 卷

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收录情况： SCI

摘要： This study compares the sensory attributes and health profiles of green tea-processed mulberry leaf tea, focusing on different grades and leaves exposed to frost. Electronic nose/tongue, gas chromatography-mass spectrometry, and ultra-performance liquid chromatography-tandem mass spectrometry were employed to assess the flavor characteristics and bioactive components of the teas. Significant differences were found in volatile compounds and bioactive substances across different tea grades, likely influenced by the leaf position of the raw materials. Third-grade tea exhibited the highest concentration of flavor compounds, with pronounced umami and sweet tastes, while lower sourness. Additionally, tea derived from frost-exposed leaves contained higher levels of phenolic compounds, particularly lignans, suggesting enhanced health benefits. Our findings indicate that thirdgrade tea offers an optimal balance of cost, flavor, and bioactive content compared to higher grades, while frost exposure may boost the health benefits of mulberry leaf tea.

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