ArticleFoods (Basel, Switzerland)2023
Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis.
Article in Foods (Basel, Switzerland), 2023. 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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Who cites it
11 citing papers in PubMed, 21 citations in OpenAlex.
- Phenolic Acids and Their Derivatives in Tea: Chemical Diversity, Processing Changes, Sensory Contributions, and Health Implications-A Comprehensive Review.Comprehensive reviews in food science and food safety · 2026Review
- Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2.Food chemistry: X · 2026Article
- Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting.Frontiers in nutrition · 2026Article
- Exploring the Therapeutic Potential of Green Tea (Mini reviews in medicinal chemistry · 2025Review
- Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Foods (Basel, Switzerland) · 2024Article
- Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea (Food chemistry: X · 2024Article
- Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds andFood chemistry: X · 2024Article
- Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea.Plants (Basel, Switzerland) · 2024Article
- Widely Targeted Metabolomics Analysis Reveals Metabolites Important for Antioxidant Properties and Quality Traits in Different Fruit Parts of Aurantii Fructus Immatures.Molecules (Basel, Switzerland) · 2024Article
- Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality.Foods (Basel, Switzerland) · 2023Article
- Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars.Plants (Basel, Switzerland) · 2023Article
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Authors and funding
11 authors at 4 institutions in 1 country.
Funding
Abstract
Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-volatile metabolites during steamed green tea processing. A total of 735 non-volatile compounds were identified, covering 14 subclasses. Of these, 256 compounds showed significant changes in at least one processing step. Most amino acids, main catechins, caffeine, and main sugars were excluded from the analysis. The most significant alterations were observed during steaming, followed by shaping and drying. Steaming resulted in significant increases in the levels of most amino acids and their peptides, most phenolic acids, most organic acids, and most nucleotides and their derivates, as well as some flavonoids. Steaming also resulted in significant decreases in the levels of most lipids and some flavonoids. Shaping and drying caused significant increases in the levels of some flavonoids, phenolic acids, and lipids, and significant decreases in the levels of some amino acids and their peptides, some flavonoids, and some other compounds. Our study provides a comprehensive characterization of the dynamic alterations in non-volatile metabolites during steamed green tea manufacturing.
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