Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and '<i>Qiancha 1</i>' white teas.

ABSTRACT: This study aimed to compare white teas derived from ancient tea plants (AT) and the cultivar 'Qiancha 1' (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 (p < 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-respon

SUBMITTER: Fang S 

PROVIDER: S-EPMC12013395 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature