Difference Analysis of Non-Volatile and Volatile Components in Kujingcha (Ilex dabieshanensis) Compared with Green Tea (Camellia sinensis)

文献类型： 外文期刊

第一作者： Ma, Linlong

作者： Ma, Linlong;Cao, Dan;Liu, Yanli;Jin, Xiaofang;Peng, Yanan;Fan, Ping;Wang, Lingyi;Feng, Guobiao;Lei, Aimin;Hu, Baisong;Liu, Yijin

作者机构：

关键词： Kujingcha; green tea; non-volatile component; volatile component

期刊名称：HORTICULTURAE （ 影响因子：3.0； 五年影响因子：3.2 ）

ISSN：

年卷期： 2025 年 11 卷 7 期

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收录情况： SCI

摘要： Kujingcha (KJC) is a widely consumed substitute tea due to its unique flavor quality and health benefits. However, the biochemical basis for the formation of KJC's unique flavor quality and health benefits remain unclear. In this study, using Camellia sinensis green tea and its processed fresh leaves as a control, we systematically analyzed the non-volatile and volatile components in KJC and its processed fresh leaves. The results indicate that high levels of flavonoids and water-soluble sugars, and low levels of amino acids and water-soluble proteins, are important biochemical foundations for the formation of taste quality in KJC. High aldehyde, alkene and heterocyclics contents contribute significantly to the aroma of KJC, among which heterocyclics are the key components for the formation of KJC's rich pan-fried bean-like aroma. Flavonoids such as neohesperidin, hyperoside, rutin, astilbin and morin are important components for the formation of KJC's health benefits.

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