Li Jingzhe, Song Yurui, Huang Dongzhu, Yu Jieyao, Zhai Xiaoting, Liu Linlin, Wang Yijun, Wan Xiaochun, Wang Xiaogang
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
Food Chem X. 2025 Apr 24;27:102497. doi: 10.1016/j.fochx.2025.102497. eCollection 2025 Apr.
(LAGP) tea, a traditional Chinese green tea exclusively produced from mature leaves without buds or stems, is known for its mellow taste and distinct appearance. Subjective (sensory evaluation) and objective assessment (colorimeter and -tongue) were conducted to provide a deeper insight into the differences between LAGP made from summer and autumn leaves and spring leaves. A total of 52 key differential metabolites were screened by metabolomics. Catechins and flavonoids, especially flavonol glycosides, exhibited significant seasonal variation. Pathway enrichment analysis indicated that flavonoid biosynthesis was the key factor that caused the quality changes of LAGP tea in different seasons. Additionally, preliminary explorations revealed that appropriate addition of odorants, especially hexanal (12.0-14.4 μg/L) and ()-3-hexen-1-ol (4.88-5.85 μg/L), could effectively mask the bitterness of EGCG and improve sensory acceptability. These findings provide theoretical insights into the seasonal effects of LAGP tea and guide the optimization of optimization of summer-autumn tea production.
（LAGP）茶是一种中国传统绿茶，仅由无芽无梗的成熟叶片制成，以其醇厚的口感和独特的外观而闻名。进行了主观（感官评价）和客观评估（色度计和味觉），以更深入地了解由夏秋叶和春叶制成的LAGP之间的差异。通过代谢组学筛选出总共52种关键差异代谢物。儿茶素和黄酮类化合物，尤其是黄酮醇苷，表现出显著的季节变化。通路富集分析表明，黄酮类生物合成是导致不同季节LAGP茶品质变化的关键因素。此外，初步探索表明，适当添加气味剂，尤其是己醛（12.0 - 14.4μg/L）和（）-3-己烯-1-醇（4.88 - 5.85μg/L），可以有效掩盖表没食子儿茶素没食子酸酯（EGCG）的苦味并提高感官可接受性。这些发现为LAGP茶的季节效应提供了理论见解，并指导夏秋茶生产的优化。
