{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T09:36:37Z","timestamp":1793266597800,"version":"4.5.0"},"reference-count":44,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2023,8,28]],"date-time":"2023-08-28T00:00:00Z","timestamp":1693180800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Tea Industry Technology System Project","award":["CARS\u201319"],"award-info":[{"award-number":["CARS\u201319"]}]},{"name":"National Tea Industry Technology System Project","award":["2021NK1020\u20132"],"award-info":[{"award-number":["2021NK1020\u20132"]}]},{"name":"National Tea Industry Technology System Project","award":["2020CX34"],"award-info":[{"award-number":["2020CX34"]}]},{"name":"Key Research and Development Project of Hunan Province","award":["CARS\u201319"],"award-info":[{"award-number":["CARS\u201319"]}]},{"name":"Key Research and Development Project of Hunan Province","award":["2021NK1020\u20132"],"award-info":[{"award-number":["2021NK1020\u20132"]}]},{"name":"Key Research and Development Project of Hunan Province","award":["2020CX34"],"award-info":[{"award-number":["2020CX34"]}]},{"name":"Agricultural Science and Technology Innovation Funding Program of Hunan Province","award":["CARS\u201319"],"award-info":[{"award-number":["CARS\u201319"]}]},{"name":"Agricultural Science and Technology Innovation Funding Program of Hunan Province","award":["2021NK1020\u20132"],"award-info":[{"award-number":["2021NK1020\u20132"]}]},{"name":"Agricultural Science and Technology Innovation Funding Program of Hunan Province","award":["2020CX34"],"award-info":[{"award-number":["2020CX34"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography\u2013ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC.<\/jats:p>","DOI":"10.3390\/foods12173234","type":"journal-article","created":{"date-parts":[[2023,8,28]],"date-time":"2023-08-28T06:10:22Z","timestamp":1693203022000},"page":"3234","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics"],"prefix":"10.3390","volume":"12","author":[{"given":"Ni","family":"Zhong","sequence":"first","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"},{"name":"National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China"},{"name":"Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xi","family":"Zhao","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Penghui","family":"Yu","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hao","family":"Huang","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaocun","family":"Bao","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jin","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"},{"name":"National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongfa","family":"Zheng","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lizheng","family":"Xiao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China"},{"name":"National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,8,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1016\/j.tifs.2022.09.013","article-title":"A critical review of key odorants in green tea: Identification and biochemical formation pathway","volume":"129","author":"Yin","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1016\/j.lwt.2019.03.054","article-title":"Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry","volume":"108","author":"Tan","year":"2019","journal-title":"Lwt. Food Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"765","DOI":"10.1016\/j.fshw.2022.03.002","article-title":"Green tea, epigallocatechin gallate and the prevention of Alzheimer\u2019s disease: Clinical evidence","volume":"11","author":"Lange","year":"2022","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., and Janda, K. (2020). Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules, 26.","DOI":"10.3390\/molecules26010085"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1143","DOI":"10.1016\/j.fshw.2022.04.008","article-title":"A comprehensive review on the effects of green tea and its components on the immune function","volume":"11","author":"Sun","year":"2022","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1016\/j.foodres.2019.02.047","article-title":"Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion","volume":"120","author":"Li","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"108908","DOI":"10.1016\/j.foodres.2019.108908","article-title":"Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination","volume":"130","author":"Wang","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"109355","DOI":"10.1016\/j.foodres.2020.109355","article-title":"Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar \u2018Zhonghuang 1\u2019","volume":"136","author":"Liao","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"433","DOI":"10.5740\/jaoacint.19-0266","article-title":"Evaluation of Orchid-Like Aroma Between Different Grades of Taiping Houkui Tea by Solid-Phase Microextraction and Comprehensive Two-Dimensional Gas Chromatography Coupled with Time-of-Fight Mass Spectrometry","volume":"103","author":"Qi","year":"2020","journal-title":"J. AOAC Int."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"128136","DOI":"10.1016\/j.foodchem.2020.128136","article-title":"Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC x GC-qMS)","volume":"339","author":"Zhu","year":"2021","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"2321","DOI":"10.1080\/10408398.2018.1506907","article-title":"Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma","volume":"59","author":"Zeng","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"132217","DOI":"10.1016\/j.foodchem.2022.132217","article-title":"Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods","volume":"380","author":"Wang","year":"2022","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1021\/acs.jafc.1c06473","article-title":"Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process","volume":"70","author":"Cui","year":"2022","journal-title":"J. Agric. Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"132129","DOI":"10.1016\/j.foodchem.2022.132129","article-title":"A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea","volume":"378","author":"Cao","year":"2022","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1260","DOI":"10.1016\/j.biopha.2017.09.024","article-title":"Green tea (Camellia sinensis) and l-theanine: Medicinal values and beneficial applications in humans-A comprehensive review","volume":"95","author":"Saeed","year":"2017","journal-title":"Biomed. Pharmacother."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"111055","DOI":"10.1016\/j.lwt.2021.111055","article-title":"Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity","volume":"142","author":"Xu","year":"2021","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"129359","DOI":"10.1016\/j.foodchem.2021.129359","article-title":"Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations","volume":"352","author":"Wang","year":"2021","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"130328","DOI":"10.1016\/j.foodchem.2021.130328","article-title":"Aroma profiles of green tea made with fresh tea leaves plucked in summer","volume":"363","author":"Guo","year":"2021","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.foodchem.2019.01.174","article-title":"Tea aroma formation from six model manufacturing processes","volume":"285","author":"Feng","year":"2019","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.jfca.2019.01.005","article-title":"Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves","volume":"77","author":"Jiang","year":"2019","journal-title":"J. Food Compos. Anal."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"113523","DOI":"10.1016\/j.lwt.2022.113523","article-title":"Comprehensive profiling of volatile components in Taiping Houkui green tea","volume":"163","author":"Zhou","year":"2022","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"131976","DOI":"10.1016\/j.foodchem.2021.131976","article-title":"Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities","volume":"377","author":"Chen","year":"2022","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"2476","DOI":"10.1111\/j.1365-2621.2009.02040.x","article-title":"Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas","volume":"44","author":"Wang","year":"2009","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Yin, P., Wang, J.-J., Kong, Y.-S., Zhu, Y., Zhang, J.-W., Liu, H., Wang, X., Guo, G.-Y., Wang, G.-M., and Liu, Z.-H. (2022). Dynamic Changes of Volatile Compounds during the Xinyang Maojian Green Tea Manufacturing at an Industrial Scale. Foods, 11.","DOI":"10.3390\/foods11172682"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"108841","DOI":"10.1016\/j.foodres.2019.108841","article-title":"Characterization of the orchid-like aroma contributors in selected premium tea leaves","volume":"129","author":"Feng","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1746","DOI":"10.1111\/1750-3841.14657","article-title":"Analysis of Young Shoots of \u201cAnji Baicha\u201d (Camellia sinensis) at Three Developmental Stages Using Nontargeted LC-MS-Based Metabolomics","volume":"84","author":"Zeng","year":"2019","journal-title":"J. Food Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"132048","DOI":"10.1016\/j.foodchem.2022.132048","article-title":"Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco \u2018Chachiensis\u2019 and Camellia sinensis \u2018Fudingdabai\u2019","volume":"377","author":"Wang","year":"2022","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"110546","DOI":"10.1016\/j.plantsci.2020.110546","article-title":"The R2R3-MYB transcription factor CsMYB73 negatively regulates l-Theanine biosynthesis in tea plants (Camellia sinensis L.)","volume":"298","author":"Wen","year":"2020","journal-title":"Plant Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"111142","DOI":"10.1016\/j.scienta.2022.111142","article-title":"Relationship between theanine, catechins and related genes reveals accumulation mechanism during spring and summer in tea plant (Camellia sinensis L.)","volume":"302","author":"Huang","year":"2022","journal-title":"Sci. Hortic."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.foodchem.2018.06.130","article-title":"Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology","volume":"269","author":"Liu","year":"2018","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Xu, J., Zhang, Y., Yan, F., Tang, Y., Yu, B., Chen, B., Lu, L., Yuan, L., Wu, Z., and Chen, H. (2022). Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS. Foods, 12.","DOI":"10.3390\/foods12010146"},{"key":"ref_32","unstructured":"(2013). Tea\u2014Determination of Water Extracts Content (Standard No. GB\/T 8305-2013)."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Shen, J., Wang, H., Sun, L., Fan, K., Zhang, X., Huang, Q., Ding, S., Wang, Y., and Ding, Z. (2023). Metabolic Variations among Three New Tea Varieties Cultivated in Shandong, China. Foods, 12.","DOI":"10.3390\/foods12061299"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"111262","DOI":"10.1016\/j.foodres.2022.111262","article-title":"Bitter and astringent substances in green tea: Composition, human perception mechanisms, evaluation methods and factors influencing their formation","volume":"157","author":"Deng","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Zou, G., Xiao, Y., Wang, M., and Zhang, H. (2018). Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue. PLoS ONE, 13.","DOI":"10.1371\/journal.pone.0206517"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.tifs.2020.05.015","article-title":"Association between chemistry and taste of tea: A review","volume":"101","author":"Zhang","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"876","DOI":"10.1016\/j.foodchem.2009.05.081","article-title":"Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical system","volume":"118","author":"Hung","year":"2010","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.foodchem.2018.03.042","article-title":"Quantitative analyses of the bitterness and astringency of catechins from green tea","volume":"258","author":"Xu","year":"2018","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"470","DOI":"10.1016\/j.foodchem.2015.07.046","article-title":"Improving the sweet aftertaste of green tea infusion with tannase","volume":"192","author":"Zhang","year":"2016","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1016\/S1360-1385(01)02055-6","article-title":"Caffeine: A well known but little mentioned compound in plant science","volume":"6","author":"Ashihara","year":"2001","journal-title":"Trends Plant Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"432","DOI":"10.1016\/j.foodchem.2014.10.048","article-title":"Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature","volume":"173","author":"Lin","year":"2015","journal-title":"Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"2338","DOI":"10.1021\/acs.jnatprod.8b00168","article-title":"Experimental Evidence of the Presence of Bimolecular Caffeine\/Catechin Complexes in Green Tea Extracts","volume":"81","author":"Mattoli","year":"2018","journal-title":"J. Nat. Prod."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"75","DOI":"10.4103\/0973-1296.176061","article-title":"Theanine and Caffeine Content of Infusions Prepared from Commercial Tea Samples","volume":"12","author":"Boros","year":"2016","journal-title":"Pharmacogn. Mag."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"5377","DOI":"10.1021\/jf050294d","article-title":"Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments","volume":"53","author":"Scharbert","year":"2005","journal-title":"J. Agric. Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/17\/3234\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T20:40:54Z","timestamp":1760128854000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/17\/3234"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,8,28]]},"references-count":44,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2023,9]]}},"alternative-id":["foods12173234"],"URL":"https:\/\/doi.org\/10.3390\/foods12173234","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,8,28]]}}}