Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and 'Qiancha 1' white teas
文献类型： 外文期刊
作者： Fang, Shimao 1 ; Huang, Wenjing 3 ; Zhu, Xujun 2 ; Ma, Yuanchun 2 ; Ran, Jingzhou 4 ; Shen, Qiang 1 ; Fang, Wanping 2 ;
作者机构： 1.Guizhou Acad Agr Sci, Guizhou Tea Res Inst, Guiyang 550006, Guizhou, Peoples R China
2.Nanjing Agr Univ, Coll Hort, Nanjing 210095, Peoples R China
3.Anhui Agr Univ, Natl Key Lab Tea Plant Germplasm Innovat & Resourc, Hefei 230036, Peoples R China
4.Guizhou Yanhe Wujiang ancient tea Co LTD, Tongren 565322, Peoples R China
关键词： Ancient tea plants; Qiancha 1; White tea; alpha-Glucosidase; Flavor quality
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 27 卷
页码：
收录情况： SCI
摘要： This study aimed to compare white teas derived from ancient tea plants (AT) and the cultivar 'Qiancha 1' (QC1) using multi-omics approaches, focusing on differences in volatile/non-volatile components, sensory traits, and alpha-glucosidase inhibitory activity. Both teas shared sweet aromas and mellow tastes, but AT exhibited significantly stronger floral intensity (p < 0.05), whereas QC1 dominated in citrus/fruity aroma. GC-olfactometry and chemometric modeling identified six key metabolites, with trans-beta-ionone (rOAV = 149.6) and beta-damascenone (rOAV = 47.6) driving floral and citrus/fruity characteristics, respectively. Targeted metabolomics revealed significantly higher levels of ester-catechins, caffeine, and gallic acid in AT. These compounds exhibited significant dose-response correlations with bitterness, astringency, and alpha-glucosidase inhibitory activity (r = 0.83-0.93, p < 0.05), suggesting their dual role in flavor enhancement and hypoglycemic potential. This work provides scientific evidence and technical insights for the high-value utilization of ancient tea plants resources and the optimization of white tea processing technologies.
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