ArticleMolecules (Basel, Switzerland)2021
Widely Targeted Metabolomics Analysis Reveals Great Changes in Nonvolatile Metabolites of Oolong Teas during Long-Term Storage.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.Comprehensive reviews in food science and food safety · 2026Review
- Non-Volatile Metabolic Reprogramming and Sensory Evolution of Anhua Qianliang Tea During Long-Term Storage.Foods (Basel, Switzerland) · 2026Article
- Integrated sensory, chemical, metabolomic, and antioxidant profiling reveals coordinated quality transformation of Lapsang Souchong black tea during decade-long storage.Frontiers in plant science · 2026Article
- Article
- Prediction of the Quality of Anxi Tieguanyin Based on Hyperspectral Detection Technology.Foods (Basel, Switzerland) · 2024Article
- Prediction of storage years of Wuyi rock tea Shuixian by metabolites analysis.Food science & nutrition · 2024Article
- Application of Mass Spectrometry for Analysis of Nucleobases, Nucleosides and Nucleotides in Tea and Selected Herbs: A Critical Review of the Mass Spectrometric Data.Foods (Basel, Switzerland) · 2024Review
- Article
- Aged oolong tea alleviates dextran sulfate sodium-induced colitis in mice by modulating the gut microbiota and its metabolites.Food chemistry: X · 2024Article
- Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality.Foods (Basel, Switzerland) · 2023Article
- Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin.Frontiers in nutrition · 2023Article
- United States tea: A synopsis of ongoing tea research and solutions to United States tea production issues.Frontiers in plant science · 2022Review
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Authors and funding
8 authors.
Funding
Abstract
As a semifermented tea, oolong is exceedingly popular worldwide for its elegant, flowery aroma and mellow, rich taste. However, recent marketing trends for old oolong teas and their chemical quality largely remain unexplored. In this study, we applied widely targeted metabolomics using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with multivariate analysis to investigate the chemical change of oolong teas in the aging process. With the increasing of store time, most nongalloylated catechins; tannins, including TFs and proanthocyanidins; flavonols and glycosylated flavonols; amino acids and their derivatives; nucleotides and their derivatives; and lots of alkaloids and phospholipids declined, while most fatty acids and organic acids increased, and galloylated catechins, GA, and caffeine were almost stable. The result also suggested that approximately seven years (but not an infinite extension) was a special period for oolong tea storage, which brings about excellent taste.
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