Xiao Wanling, Chen Guohe, Xue Yajie, Zhang Jing, Xie He, Liu Zhonghua, Huang Jianan, Li Juan, Xiong Ligui
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Food Chem X. 2025 Jul 23;29:102829. doi: 10.1016/j.fochx.2025.102829. eCollection 2025 Jul.
•Leaf structure, physicochemical, and volatile pattern in new shoot of 'Ruchengbaimaocha' (RCBM) were explored.•Aroma volatiles disturbtion between leaf and sterm exhibited significant variation.•New shoot of RCBM exhibited the suitable processing potential of black tea and white tea.
•对‘汝城白毛茶’（RCBM）新梢的叶片结构、理化性质和挥发性成分模式进行了探究。
•叶片和茎之间的香气挥发性成分分布存在显著差异。
•汝城白毛茶新梢表现出适合加工红茶和白茶的潜力。
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