ArticleFood chemistry. Molecular sciences2022
Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots.
Article in Food chemistry. Molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed.
- 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
- Process Optimization and Flavor Analysis ofFoods (Basel, Switzerland) · 2026Article
- Chemical Drivers of Flavor Variation Across Cultivars and Grades of Fujian White Tea Revealed by Integrated Volatile and Non-Volatile Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Quality characteristics of white tea prepared from albino tea cultivars: A comprehensive study based on metabolomics and quantitative analyses.Food chemistry: X · 2025Article
- Lipid and volatile dynamics shape sweet potato and honey aroma in 'Baiye 1' black tea.Food chemistry: X · 2025Article
- Improving the Sensory Quality of Black Tea by Blending Varieties During Processing.Foods (Basel, Switzerland) · 2025Article
- Identifying meteorological factors influencing catechin biosynthesis and optimizing cultivation conditions of tea plant (Frontiers in plant science · 2025Article
- Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels.Food chemistry. Molecular sciences · 2024Article
- The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature.Food chemistry: X · 2024Article
- Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds andFood chemistry: X · 2024Article
- Study on the Dynamic Changes in Non-Volatile Metabolites of Rizhao Green Tea Based on Metabolomics.Molecules (Basel, Switzerland) · 2023Article
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7 authors.
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Abstract
Green tea processed from albino tea varieties often has umami taste and fresh aroma. This study identified green teas made from two types of albino tea cultivar, one having the white shoots (called Naibai, NB) and the other having the yellow shoots (called Huangjinya, HJY). Taste compounds analyses showed that galloylated catechins were highly concentrated in HJY green teas, whereas non-galloylated catechins and amino acids were more abundant in NB green teas.
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