ArticleMolecules (Basel, Switzerland)2022
Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits.
Article in Molecules (Basel, Switzerland), 2022. 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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12 citing papers in PubMed, 41 citations in OpenAlex.
- The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.Food chemistry: X · 2025Article
- Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method.Foods (Basel, Switzerland) · 2025Article
- Widely Targeted Metabolomics Reveals the Quality Characteristics of a New Tea Cultivar, 'Baiyun 0492'.Foods (Basel, Switzerland) · 2025Article
- Exploration of the substances and key processing steps related to the sweetness of Niangniang tea.Food chemistry: X · 2025Article
- Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea.Food chemistry: X · 2025Article
- Chemical profile andFood chemistry: X · 2024Article
- Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies.Foods (Basel, Switzerland) · 2024Review
- The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process.Foods (Basel, Switzerland) · 2024Article
- Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach.Food chemistry: X · 2024Article
- Tea Quality of the Mysterious "Dahongpao Mother Tree" (Foods (Basel, Switzerland) · 2024Article
- Integration of non-targeted/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas.Food chemistry: X · 2024Article
- Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics.Frontiers in plant science · 2023Article
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Authors and funding
8 authors at 2 institutions in 1 country.
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Abstract
The yellowing process is the crucial step to form the characteristic sensory and chemical properties of yellow tea. To investigate the chemical changes and the associations with sensory traits during yellowing, yellow teas with different yellowing times (0-13 h) were prepared for sensory evaluation and chemical analysis. The intensities of umami and green-tea aroma were reduced whereas sweet taste, mellow taste and sweet aroma were increased under long-term yellowing treatment. A total of 230 chemical constituents were determined, among which 25 non-volatiles and 42 volatiles were the key chemical contributors to sensory traits based on orthogonal partial least squares discrimination analysis (OPLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. The decrease in catechins, flavonol glycosides and caffeine and the increase in certain amino acids contributed to the elevated sweet taste and mellow taste. The sweet, woody and herbal odorants and the fermented and fatty odorants were the key contributors to the characteristic sensory feature of yellow tea with sweet aroma and over-oxidation aroma, including 7 ketones, 5 alcohols, 1 aldehyde, 5 acids, 4 esters, 5 hydrocarbons, 1 phenolic compound and 1 sulfocompound. This study reveals the sensory trait-related chemical changes in the yellowing process of tea, which provides a theoretical basis for the optimization of the yellowing process and quality control of yellow tea.
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