{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T16:29:52Z","timestamp":1772987392374,"version":"3.50.1"},"reference-count":84,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2025,12,23]],"date-time":"2025-12-23T00:00:00Z","timestamp":1766448000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,12,23]],"date-time":"2025-12-23T00:00:00Z","timestamp":1766448000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,3,30]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      Pu\u2010erh tea products, particularly Lao Man Er (LME) and Mao Er Duo (MED) produced from the large leaf variety (\n                      <jats:italic>Camellia sinensis<\/jats:italic>\n                      var.\n                      <jats:italic>assamica<\/jats:italic>\n                      ) in Yunnan province, show distinctive sensory profiles and complex chemical compositions. This study conducts sensory evaluation, metabolomics, and instrumental colorimetry to analyze the chemical and functional characteristics of these teas.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Sensory evaluation (0\u201310 intensity score) shows clear differences between the two teas. LME records higher bitterness (5.58\u2009\u00b1\u20091.14) and astringency (5.71\u2009\u00b1\u20090.66), whereas MED demonstrates a significantly stronger sweet aftertaste (1.07\u2009\u00b1\u20090.27). Colorimetric analysis also reflects these distinctions. LME exhibits greater lightness (\n                      <jats:italic>L*<\/jats:italic>\n                      \u2009=\u200996.12\u2009\u00b1\u20090.68) and yellowness (\n                      <jats:italic>b*<\/jats:italic>\n                      \u2009=\u200917.21\u2009\u00b1\u20091.46), while MED produces a darker, more intense infusion and demonstrated more stable antioxidant activity. These differences were associated with variations in catechin composition: MED contains higher levels of galloylated catechins ((\u2212)\u2010epigallocatechin gallate (EGCG), (\u2212)\u2010epicatechin gallate (ECG),(\u2212)\u2010gallocatechin gallate (GCG)), which degrade into non\u2010galloylated contributing to sweetness, while LME has higher contents of (\u2212)\u2010epicatechin (EC) and (+)\u2010gallocatechin (GC) compounds associated with bitterness and astringency. Bitterness and astringency were positively correlated with caffeine, EGCG, and non\u2010galloylated catechins, while lightness correlated with flavonol glycosides and yellowness with chlorogenic acid. Both teas inhibited\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010amylase and\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010glucosidase, with MED showing slightly stronger\n                      <jats:italic>\u03b1<\/jats:italic>\n                      \u2010amylase inhibition.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>This study demonstrates that distinct metabolite patterns, particularly in catechins and pigments govern the sensory and functional characteristics of Pu\u2010erh tea. These insights not only deepen understanding of tea quality formation but also provide a scientific basis for improving manufacturing control, enhancing consistency, and designing market\u2010targeted products. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70401","type":"journal-article","created":{"date-parts":[[2025,12,24]],"date-time":"2025-12-24T07:31:27Z","timestamp":1766561487000},"page":"3025-3040","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["<scp>LC<\/scp>\n                    \u2010\n                    <scp>MS<\/scp>\n                    \u2010based metabolomics revealed the influence of chemical profile on sensory and color characterization of Yunnan Pu\u2010erh tea products: Lao Man Er and Mao Er 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