Fang Shimao, Huang Wenjing, Zhu Xujun, Ma Yuanchun, Ran Jingzhou, Shen Qiang, Fang Wanping
Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China.
College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem X. 2025 Mar 25;27:102408. doi: 10.1016/j.fochx.2025.102408. eCollection 2025 Apr.
This study aimed to compare white teas derived from ancient tea plants (AT) and the cultivar '' (QC1) using multi-omics approaches, focusing on differences in volatile/non-volatile components, sensory traits, and α-glucosidase inhibitory activity. Both teas shared sweet aromas and mellow tastes, but AT exhibited significantly stronger floral intensity ( < 0.05), whereas QC1 dominated in citrus/fruity aroma. GC-olfactometry and chemometric modeling identified six key metabolites, with trans-β-ionone (rOAV = 149.6) and β-damascenone (rOAV = 47.6) driving floral and citrus/fruity characteristics, respectively. Targeted metabolomics revealed significantly higher levels of ester-catechins, caffeine, and gallic acid in AT. These compounds exhibited significant dose-response correlations with bitterness, astringency, and α-glucosidase inhibitory activity ( = 0.83-0.93, 0.05), suggesting their dual role in flavor enhancement and hypoglycemic potential. This work provides scientific evidence and technical insights for the high-value utilization of ancient tea plants resources and the optimization of white tea processing technologies.
本研究旨在采用多组学方法比较源自古树茶（AT）和品种“”（QC1）的白茶，重点关注挥发性/非挥发性成分、感官特性和α-葡萄糖苷酶抑制活性的差异。两种茶都具有甜香和醇厚的口感，但AT表现出明显更强的花香强度（P<0.05），而QC1以柑橘/果香为主。气相色谱-嗅觉测定法和化学计量学模型确定了六种关键代谢物，其中反式-β-紫罗兰酮（相对气味活度值[rOAV]=149.6）和β-大马酮（rOAV=47.6）分别主导花香和柑橘/果香特征。靶向代谢组学显示AT中酯型儿茶素、咖啡因和没食子酸的含量显著更高。这些化合物与苦味、涩味和α-葡萄糖苷酶抑制活性呈现显著的剂量反应相关性（r=0.83-0.93，P<0.05），表明它们在风味增强和降血糖潜力方面具有双重作用。这项工作为古树茶资源的高价值利用和白茶加工技术的优化提供了科学依据和技术见解。
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