Work

Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and ‘Qiancha 1’ white teas

Year: 2025

Type: article

Abstract: This study compared ancient tea plants white tea (AT) and 'Qiancha 1' white tea (QC1) through multi-omics approaches to elucidate differences in volatile/non-volatile components, sensory traits, and α-glucosidase inhibition. Both teas shared sweet aromas and mellow tastes, but AT exhibited significantly stronger floral intensity (p<0.05), whereas QC1 dominated in cooked-fruit aroma. GC-olfactometry and chemometric modeling identified six key metabolites, with trans-β-ionone (rOAV=149.6) and β-damascenone (rOAV=47.6) driving floral and cooked-fruit 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 α-glucosidase inhibitory activity (r = 0.83–0.91, 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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102408