ArticleFrontiers in plant science2021
A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in "Yinghong 9" and "Huangyu" Teas (
Article in Frontiers in plant science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 27 citations in OpenAlex.
- How Do Green-Leaf and Yellow Tea Cultivars Influence Black Tea Flavor? Insights from Metabolomic Analysis with Ninghong Tea-Processing Technologies.International journal of molecular sciences · 2026Article
- Influencing Factors and Regulatory Mechanisms of Fresh Tea Leaf Quality: A Review.Foods (Basel, Switzerland) · 2025Review
- Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng'an Bai tea.Frontiers in nutrition · 2024Article
- Transcriptome and Biochemical Analyses of a Chlorophyll-Deficient Bud Mutant of Tea Plant (International journal of molecular sciences · 2023Article
- Development of cassava common mosaic virus-based vector for protein expression and gene editing in cassava.Plant methods · 2023Article
- Metabolic and Transcriptomic Profiling Reveals Etiolated Mechanism in Huangyu Tea (International journal of molecular sciences · 2022Article
- The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics.Frontiers in nutrition · 2022Article
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6 authors at 3 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
"Yinghong 9" is a widely cultivated large-leaf variety in South China, and the black tea made from it has a high aroma and strong sweet flavor. "Huangyu" is a light-sensitive tea variety with yellow leaves. It was cultivated from the bud-mutation of "Yinghong 9" and has a very low level of chlorophyll during young shoot development. Due to chlorophyll being involved in carbon fixation and assimilation, the changes in photosynthesis might potentially affect the accumulation of flavor metabolites, as well as the quality of "Huangyu" tea. Although "Huangyu" has a golden yellow color and high amino acid content, the mechanism underlying the formation of leaf color and drinking value remains unclear. The widely targeted metabolomics and GC-MS analysis were performed to reveal the differences of key metabolites in fresh and fermented leaves between "Yinghong 9" and "Huangyu." The results showed that tea polyphenols, total chlorophyll, and carotenoids were more abundant in "Yinghong 9." Targeted metabolomics analysis indicated that kaempferol-3-glycoside was more abundant in "Yinghong 9," while "Huangyu" had a higher ratio of kaempferol-3-glucoside to kaempferol-3-galactoside. Compared with "Yinghong 9" fresh leaves, the contents of zeaxanthin and zeaxanthin palmitate were significantly higher in "Huangyu." The contents of α-farnesene, β-cyclocitral, nerolidol, and
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