ArticleFoods (Basel, Switzerland)2022
Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons.
Article in Foods (Basel, Switzerland), 2022. 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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10 citing papers in PubMed, 21 citations in OpenAlex.
- Effects of Plucking Standards and Processing Methods on the Quality Characteristics of Summer Tea Leaves.Food science & nutrition · 2026Article
- Altitude and picking period affect the quality of Lushan Yunwu tea: Insights from sensory and metabolomic analysis.Food chemistry: X · 2026Article
- Integrated Transcriptomic and Metabolomic Analyses Shed Light on the Regulation of Aromatic Amino Acid Biosynthesis in a Novel Albino Tea (Current issues in molecular biology · 2025Article
- Process Optimization and Odor Analysis of Instant Black Tea Powder.Foods (Basel, Switzerland) · 2025Article
- Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS.Journal of food science and technology · 2025Article
- Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea.Food chemistry: X · 2024Article
- Article
- Metabolic Variations among Three New Tea Varieties Cultivated in Shandong, China.Foods (Basel, Switzerland) · 2023Article
- Identification and Analysis of Metabolites That Contribute to the Formation of Distinctive Flavour Components of Laoxianghuang.Foods (Basel, Switzerland) · 2023Article
- Inhibitory Effect of Polypeptides Produced byFoods (Basel, Switzerland) · 2022Article
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11 authors at 4 institutions in 1 country.
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Abstract
The present study was aimed to elucidate the flavor formation mechanism of Changqing tea. High-performance liquid chromatography (HPLC) analysis showed that the total catechins of Changqing tea was 65-160 mg/g, with 16-34 mg/g non-galloyated catechins and 49-126 mg/g galloylated catechins. Tea polyphenols and free amino acids account for 286-312 mg/g and 35-89 mg/g, respectively. Transcriptome of Changqing tea during different seasons revealed 316, 130 and 12 DEGs in comparisons of spring vs. autumn, spring vs. summer, and summer vs. autumn, respectively. Compared to spring, the genes involved in flavonoid biosynthesis and bitter imparted amino acids were up-regulated in summer and autumn. Metabolome analysis was conducted by using HPLC-MS; the result indicated that umami and kokumi contributing amino acids were decreased in summer and autumn compared with spring. It could be concluded that the coordination of flavonoid biosynthesis and amino acids biosynthesis resulted in the special flavor of Changqing tea.
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