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
作者： Lin, Junhui 1 ; Yang, Zhangchang 1 ; Li, Qian 1 ; Wang, Weifei 1 ; Liao, Sentai 1 ; Xing, Dongxu 1 ; Chen, Ruohong 2 ; Pang, Daorui 1 ; Zou, Yuxiao 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China
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
页码：
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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