ArticleFood chemistry: X2026
Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Habitual tea consumption is associated with a low prevalence of gastroesophageal reflux disease in a Taiwanese population study.International journal of medical sciences · 2026Article
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10 authors.
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Abstract
Using leaves from a single origin and the same harvest batch, processing was the sole variable: homologous Gougunao No. 2 green and black teas were produced. An integrated workflow (UHPLC-HRMS and HS-SPME-GC-MS) was combined with flavonoid contents and multiple antioxidant assays to probe how processing reshapes the composition-function-aroma nexus. Multivariate analysis clearly separated the two teas, with green tea showing higher flavonoids and stronger antioxidant readouts. In non-volatile fraction, 1988 features were detected, of which 713 changed significantly, implicating remodelling of flavonoid- and catechin-centred pathways and purine metabolism. In volatile fraction, 1066 compounds were annotated, with 76 differing significantly; relative odor activity value based analysis indicated that unsaturated aldehydes and sulphur-containing compounds drive a roasted, full-bodied profile in black tea, whereas alcohols, esters and selected terpenoids confer fresher, fruity notes in green tea. Overall, these results support a processing-associated bitterness-aroma rebalancing pattern and nominate candidate chemical indicators for quality evaluation.
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