A study on the dynamic differences and component correlations of astringency in green tea, black tea and oolong tea based on TI/TDS and LC-MS.

Wei Mao, Yajuan Li, Fangfang Yan, Hui Zhou, Xiankang Fan, Zhonghua Liu, Maiquan Li, Jie Luo

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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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8 authors.

Wei MaoCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.

Yajuan LiCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.

Fangfang YanCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.

Hui ZhouCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.

Xiankang FanCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.

Zhonghua LiuCollege of Horticulture, Hunan Agricultural University, 410128 Changsha, China.

Maiquan LiCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.

Jie LuoCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.

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6 · The paper itself

Abstract

The dynamic patterns and chemical drivers of astringency across tea varieties remain underexplored. This study integrated time-intensity (TI), temporal dominance of sensations (TDS), electronic tongue, and LC-MS analyses to evaluate astringency in six green, black, and oolong teas. TI results indicated that green tea exhibited higher peak intensity, larger area under the curve (AUC), longer duration, and faster onset compared to oolong and black teas. TDS analysis revealed dominant sensations: "harsh" and "coarse grain" for green tea, "smooth" and "dry" for black tea, and alternating "rough" and "dry" for oolong tea. LC-MS profiling linked high astringency to anthocyanins, quercetin derivatives, and catechin oxidation products. Roughness correlated with polymerized catechins, granularity with flavanols, and dryness with oxidized polyphenols. Overall, polyphenol type and structure are key determinants of astringency intensity and sub-quality variations among tea types.

Indexed as

AstringencyMetabolomicsSub-qualityTeaTime intensity

Identifiers

PMID42394678

DOI10.1016/j.fochx.2026.104130

PMCPMC13324524

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