ArticleFood science and biotechnology2021
Identification of Chinese green tea (
Article in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 15 citations in OpenAlex.
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Green Tea Extract Attenuates Oxidative Stress and Prolongs Red Blood Cell Survival in Iron-Overloaded β-Thalassemic Mice.Antioxidants (Basel, Switzerland) · 2026Article
- Yellowing treatment transforms sensory profile of Qianlin cha (Food chemistry: X · 2026Article
- Characterization of Non-Volatile and Volatile in Flat Green Teas Processed by Green, Yellow, and Purple-Colored Leaves Using Multi-Sensory Analysis and Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Metabolic regulation and quality enha2ancement mechanisms inFood chemistry: X · 2025Article
- Integrated multi-omics reveals distinct non-volatile and aroma signatures in albino, yellow, and purple tea varieties.Food chemistry: X · 2025Article
- Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea.Metabolites · 2025Article
- Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses.Foods (Basel, Switzerland) · 2024Article
- A randomized placebo-controlled clinical trial of oral green tea epigallocatechin 3-gallate on erythropoiesis and oxidative stress in transfusion-dependent β-thalassemia patients.Frontiers in molecular biosciences · 2023Article
- Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea.Food chemistry: X · 2022Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tea is one of the most widely consumed aromatic beverages in the world because of its taste and flavor, as well as due to many potential health beneficial properties. Metabolomics focuses on an in-depth analysis of all metabolites in living organisms. In this study, 29 primary metabolites and 25 secondary metabolites were identified using GC/MS and UPLC-QTOF/MS, respectively. Further, PCA analysis showed conspicuous discrimination for the ten varieties of green tea with metabolite profiling. Among them, organic acids, amino acids, flavan-3-ols, and flavonol glycosides varied greatly through checking the VIP values of the PLS-DA model. Moreover, the intrinsic and/or extrinsic factors characterizing each type of green tea were also discussed. The chemical component marker derived here should be used as an important detection index, while evaluating the tea quality, as well as while establishing the tea quality standard. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-021-00970-4.
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