ArticleFood chemistry: X2026
Study on bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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10 authors.
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Abstract
Kejia Green Tea (KJGT) exhibits particularly noticeable alterations in bitterness, astringency, and aroma during storage. However, the comprehensive metabolic mechanisms driving this evolution remain poorly understood. This study investigated the dynamic changes of flavor-related metabolites in KJGT during storage using UPLC-MS/GC-MS. Results demonstrated that storage significantly reduced bitter/astringent compounds (e.g., 5-hydroxymethylfurfural, proanthocyanidin B2) by modulating linoleic acid metabolism and quercetin glycoside biosynthesis. Concurrently, the roasted high-fire aroma significantly diminished (e.g., 2-ethoxy-3-methylpyrazine, 2-ethylbenzaldehyde-volatile) during storage, while nutty and woody undertones intensified, which significantly enhanced the tea's aroma. Notably, KJGT-10 exhibited the least bitterness and a more pleasant aroma compared to the other vintages. The study revealed the key material conversions and metabolic mechanisms in KJGT during storage, demonstrating that an appropriate storage duration markedly improved its flavor characteristics. It provided a theoretical basis for the scientific storage and quality regulation, and technical support for the sales of stocked KJGT.
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