ArticleFoods (Basel, Switzerland)2025
Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Dissolution Behavior of Mineral Elements in Dahongpao Tea, Its Association with Flavor Quality, and Potential Contribution of Infusions to Dietary Reference Intakes.Foods (Basel, Switzerland) · 2026Article
- Study on Quality Characteristics ofFoods (Basel, Switzerland) · 2026Article
- Uncovering aroma profile and key odorants of Zisun tea: insights from grades and cultivars.Food chemistry: X · 2026Article
- Optimized Isolation of White Tea Infusion Micro-Nanoparticles and Stability Mechanism: A Composition-Structure-Stability Perspective.Foods (Basel, Switzerland) · 2026Article
- Influence of leaf tenderness on the aroma and taste characteristics of green tea fromFood chemistry: X · 2026Article
- Volatile metabolomics reveals the regulation mechanisms of aroma formation inFood chemistry: X · 2026Article
- Chemical Drivers of Flavor Variation Across Cultivars and Grades of Fujian White Tea Revealed by Integrated Volatile and Non-Volatile Metabolomics.Foods (Basel, Switzerland) · 2026Article
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9 authors.
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Abstract
Understanding how leaf maturity affects the flavor attributes of green tea is crucial for optimizing harvest timing and processing strategies. This study comprehensively characterized the flavor profiles of Fudingdabai green teas at three distinct leaf maturity stages-single bud (FDQSG), one bud + one leaf (FDMJ1G), and one bud + two leaves (FDTC2G)-using a multimodal approach integrating electronic nose, electronic tongue, HS-GC-IMS, relative odor activity value (rOAV) evaluation, and machine learning algorithms. A total of 85 volatile compounds (VOCs) were identified, of which 41 had rOAV > 1. Notably, 2-methylbutanal, 2-ethyl-3,5-dimethylpyrazine, and linalool exhibited extremely high rOAVs (>1000). FDQSG was enriched with LOX (lipoxygenase)-derived fresh, grassy volatiles such as (Z)-3-hexen-1-ol and nonanal. FDMJ1G showed a pronounced accumulation of floral and fruity compounds, especially linalool (rOAV: 7400), while FDTC2G featured Maillard- and phenylalanine-derived volatiles like benzene acetaldehyde and 2,5-dimethylfuran, contributing to roasted and cocoa-like aromas. KEGG (Kyoto Encyclopedia of Genes and Genomes) analysis revealed significant enrichment in butanoate metabolism and monoterpenoid biosynthesis. Random forest-SHAP analysis identified 20 key flavor markers, mostly VOCs, that effectively discriminated samples by tenderness grade. ROC-AUC validation further confirmed their diagnostic performance (accuracy ≥ 0.8). These findings provide a scientific basis for flavor-driven harvest management and the quality-oriented grading of Fudingdaibai green tea.
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