Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
文献类型： 外文期刊
作者： Cao, Yanyan 1 ; Xu, Anan 1 ; Tao, Meng 1 ; Wang, Shanshan 1 ; Yu, Qinyan 1 ; Li, Sixu 1 ; Tu, Zheng 1 ; Liu, Zhengquan 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Sericulture & Tea, Hangzhou 310021, Peoples R China
2.Zhejiang A&F Univ, Coll Food & Hlth, Hangzhou 311300, Peoples R China
关键词： Unsweetened green tea beverage; Actual storage; Flavor change; Multi-flavor contributor; Oxidation and complexation
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 481 卷
页码：
收录情况： SCI
摘要： The flavor evolution of unsweetened green tea beverage (USGTB) under actual storage is critical for quality control yet remains unclear. Unlike previous studies conducted by accelerated shelf-life testing, this research investigated sensory-chemical changes in naturally stored USGTB (0-7 months) through multi-omics integrating metabolomics and sensomics. Results identified the 5-month as a critical point for flavor preservation. The ECEGCG dimer emerged as a novel aging marker, contrasting with freshness indicators (ascorbic acid and other antioxidants). Protocatechuic acid and 2-furoic acid served as multi-flavor contributors (yellowish, sweetness and astringency), whereas L-tartaric acid and malic acid enhanced sourness. Concurrently, aroma deterioration was driven by the diminished (E)-beta-ionone and accumulated methyl salicylate. Mechanistically, oxidations of ascorbic acid, catechins, and fresh aroma-related volatiles, flavonoid glycosylation, and oligosaccharides hydrolysis collectively drove color darkening, astringency enhancement, sweetness intensification, and cooked-off flavor development. These findings provided targeted quality control points for USGTB during actual shelf-life.
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