ArticleNPJ science of food2025
Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Metabolomic signatures and machine learning-based geographical origin discrimination of fresh tea leaves from Enshi Prefecture.Food chemistry: X · 2026Article
- Ultrasonic Degradation Improves the In Vitro Utilization of Oolong Tea Pectic Polysaccharides: Structure Characterization and Multi-Omics Insights.Foods (Basel, Switzerland) · 2026Article
- A Dual Branch Fusion Network for Simultaneous Tea Leaf Disease Diagnosis and Age-Based Quality Grade Evaluation.Plants (Basel, Switzerland) · 2026Article
- Potential of green tea-type processed tea from Eurya alata Kobuski leaves: a comprehensive analysis of major nutrients and bioactive components.NPJ science of food · 2026Article
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Authors and funding
13 authors.
Funding
Abstract
Oolong tea flavor is shaped by metabolite variations induced by season, processing, and cultivar. This study investigated the metabolic basis of sensory characteristics in Yongchun Foshou (YCFS) tea by integrating HS-SPME/GC-MS, HPLC, quantitative descriptive analysis (QDA), and chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA) pinpointed key differential compounds between spring (YCFS-S) and autumn (YCFS-A) teas. Two-way ANOVA with effect size analysis confirmed that season was the dominant factor influencing most metabolites, although grade was the primary driver for free amino acids. YCFS-S contained significantly higher levels of taste-related phytochemical compounds, whereas YCFS-A exhibited elevated tea polyphenols. Statistical sensory analysis further identified a subset of key aroma compounds as drivers of seasonal and grade-based aroma differences. Correlation network analysis pinpointed 27 key sensory drivers: 12 aroma compounds defining a complex aroma profile dominated by floral and herbal notes, and 15 phytochemical compounds responsible for the umami, overall richness, and balanced bitterness. These findings were synthesized to construct the first dedicated flavor wheel for YCFS, elucidating how seasonality and grade collectively shape its flavor profile and providing a scientific basis for quality control and standardized production.
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Registered trials
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