Work

Species-dependent variation in flavor profile and sensory quality of green tea under aromatic woody intercropping systems

Year: 2026

Type: article

Abstract: Aromatic woody intercropping is a promising ecological practice to elevate tea quality, yet how different companion trees differentially modulate tea flavor formation remains unclear. Here, three tea cultivation systems—monoculture (CK), Osmanthus fragrans intercropping (EG1), and Photinia serratifolia intercropping (EG2)—were constructed to compare green tea flavor traits. We combined sensory evaluation with quantitative detection of amino acids, catechins, caffeine, gallic acid, and semi-quantitative profiling of volatile compounds to profile flavor metabolomes. EG1 enriched umami/sweet amino acids, non-esterified catechins and floral terpene alcohols (linalool, geraniol), associated with fresher taste and more pronounced floral aroma. EG2 accumulated esterified catechins, caffeine, gallic acid and jasmonate-derived volatiles, associated with stronger bitter and astringent sensory characteristics with unique floral notes. We identified 85 volatiles, among which 22 VIP > 1 compounds distinguished cultivation systems. This work reveals distinct associations between companion-tree species and tea flavor-related metabolite profiles under the examined intercropping systems.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104647