Abstract

Shaking, essential in oolong tea production, is becoming an innovative method to impart floral fragrance. Research on shaking primarily concentrates on biological underpinnings, including modifications in gene expression and stress-triggered enzymatic catalysis, and consequent physicochemical properties. Water phase and distribution, reshaped by shaking and affected the biological and physicochemical alterations of tea leaves, is always ignored. This work utilized TEM, LF-NMR, UPLC-QqQ-MS, and GC-TOF-MS to explore physicochemical alterations during shaking. Results revealed shaking induced stomatal opening, water migration from stems to leaf veins, and a reduction in free water, transformed into bound water. Mechanical stimulation disrupted cell microstructures, including vacuoles, chloroplasts, and cell walls, releasing precursors and enzyme substrates. Shaking triggered intracellular physicochemical reactions that decreased polyphenols, amino acids, chlorophyll, and carotenoids, while increasing organic acids and sugars. Also catalyzed the synthesis of aromatic compounds like (E)-nerolidol, β-ionone epoxide, and α-farnesene, shaping the floral-fruity aroma and mellow taste of tea.