Abstract
As popular and healthy beverage, the shelf life of green tea beverage (GTB) considerably affects their flavor. In this study, metabolomics and quantitative sensory evaluations were used to compare the effects of the aging time on the chemical profile and taste quality of GTB samples. The results indicated that primary polyphenols decreased with age, whereas caffeine remained stable. Bitterness, astringency, freshness, and overall intensity were negatively correlated with age, whereas sweetness, steamed and overcooked were positively correlated with age. L values decreased with age, whereas a and b values increased. Quinic acid, ascorbic acid, and 5-galloylquinic acid were the marker compounds responsible for differentiating GTB samples with different aging time, and catechins, amino acids, organic acids, and flavonoid glycosides were the main compounds responsible for the decrease in the quality of GTB samples. The shelf life of GTB samples can be predicted by performing a linear analysis of marker compounds at various aging time.
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