Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis

The flavor evolution of unsweetened green tea beverage (USGTB) under actual storage is critical for quality control yet remains unclear. Unlike previous studies conducted by accelerated shelf-life testing, this research investigated sensory-chemical changes in naturally stored USGTB (0–7 months) through multi-omics integrating metabolomics and sensomics. Results identified the 5-month as a critical point for flavor preservation. The EC-EGCG dimer emerged as a novel aging marker, contrasting with freshness indicators (ascorbic acid and other antioxidants). Protocatechuic acid and 2-furoic acid served as multi-flavor contributors (yellowish, sweetness and astringency), whereas L -tartaric acid and malic acid enhanced sourness. Concurrently, aroma deterioration was driven by the diminished ( E )- β -ionone and accumulated methyl salicylate. Mechanistically, oxidations of ascorbic acid, catechins, and fresh aroma-related volatiles, flavonoid glycosylation, and oligosaccharides hydrolysis collectively drove color darkening, astringency enhancement, sweetness intensification, and cooked-off flavor development. These findings provided targeted quality control points for USGTB during actual shelf-life.