ArticleFood chemistry: X2026
Unraveling the effects of shading on sensory quality, non-volatile metabolites and volatile flavor compounds of Longjing tea.
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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Abstract
Shading improves tea quality, yet the effects of different shading materials on metabolites of Longjing tea remain unclear. This study compared conventional cultivation (CK) with transparent plastic film (TPF) and black shading net (BSN) treatments in Longjing tea. BSN significantly enhanced appearance, liquor color, taste, and aroma, while TPF improved only aroma. Metabolomics showed that BSN increased the contents of certain amino acids and terpenoids but decreased catechins and flavonoids. GC-MS analyses revealed that, while BSN- and TPF-treated Longjing tea displayed greater diversity of volatile compounds, only a few key aroma compounds showed marked increases in concentration. Combined analysis of OAV values and concentrations revealed that (E)-2-hexenyl hexanoate, hexyl hexanoate, cis-3-hexenyl n-valerate, 3-carene, octanal, hexanal, nerolidol, and phenylethyl alcohol played a crucial role in enhancing the aroma quality of shade-treated tea. These findings clarify how shading regulates tea metabolites, supporting targeted cultivation for flavor-oriented production of Longjing tea.
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