Work

Effects of different shaping processes on the quality, volatile and non-volatile metabolites of Xinyang Maojian green tea

Year: 2026

Type: article

Abstract: Shaping processes critically influence green tea sensory quality. This study examined four shaping methods – No Shaping (NS), Chao Tiao (CT), Pai Ba (PB), and Li Tiao (LT) - on Xinyang Maojian green tea using sensory evaluation, physicochemical assays, GC–MS, and LC-MS. CT induced the most profound reconfiguration: it enhanced chestnut/beany aromas and umami while reducing bitterness/astringency. CT had the highest water extract and free amino acids, with ester-type catechins elevated by approximately 15% relative to NS. GC–MS showed CT up-regulated heterocyclic compounds (e.g., pyrazoles) and down-regulated terpenoids. LC-MS revealed CT elevated umami-enhancing di/tri-peptides and reduced astringent phenolic compounds (e.g., the phenolic acid caffeic acid). LT broadly accumulated small peptides/phenolic glycosides, supporting fuller mouthfeel and sweet aftertaste. PB and NS showed limited changes. These results demonstrate CT as a precise regulator linking physical disruption to metabolic reprogramming for desirable chestnut/beany characteristics, providing a basis for targeted green tea quality improvement.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104722

Authors: Jinlei Luo, Yi Chen, Lingzhi Chen, Peng Yin, Guiyi Guo, Zhihui Wang

Institutions: Xinyang Agriculture and Forestry University, Jiangxi Academy of Agricultural Sciences

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330