{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["27"],"submitter":["Fang S"],"pubmed_abstract":["This study aimed to compare white teas derived from ancient tea plants (AT) and the cultivar '<i>Qiancha 1</i>' (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 (<i>p</i> < 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"],"journal":["Food chemistry: X"],"pagination":["102408"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12013395"],"repository":["biostudies-literature"],"pubmed_title":["Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and '&lt;i&gt;Qiancha 1&lt;/i&gt;' white teas."],"pmcid":["PMC12013395"],"pubmed_authors":["Shen Q","Huang W","Fang W","Ran J","Ma Y","Fang S","Zhu X"],"additional_accession":[]},"is_claimable":false,"name":"Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and '&lt;i&gt;Qiancha 1&lt;/i&gt;' white teas.","description":"This study aimed to compare white teas derived from ancient tea plants (AT) and the cultivar '<i>Qiancha 1</i>' (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 (<i>p</i> < 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","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Apr","modification":"2025-07-01T03:05:12.285Z","creation":"2025-07-01T03:05:12.285Z"},"accession":"S-EPMC12013395","cross_references":{"pubmed":["40264443"],"doi":["10.1016/j.fochx.2025.102408"]}}