ArticleFoods (Basel, Switzerland)2023
Chemical and Quality Analysis of Beauty Tea Processed from Fresh Leaves of Tieguanyin Variety with Different Puncturing Degrees.
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 6 papers.
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Who cites it
6 citing papers in PubMed.
- Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.Food chemistry: X · 2026Article
- Uncovering adulteration and quality variations in commercial lavender essential oils from the Egyptian market using GC-MS and chemometrics.Scientific reports · 2026Article
- Impact of tea green leafhopper (Food chemistry: X · 2025Article
- The Cytotoxic Activity and Metabolic Profiling ofMolecules (Basel, Switzerland) · 2024Article
- Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis.Food chemistry: X · 2024Article
- Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV-visible spectroscopy, taste equivalent quantification and metabolite analysis.Food chemistry: X · 2024Article
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Authors and funding
10 authors.
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Abstract
Beauty tea with special flavor can be affected by the degree of leafhopper puncturing. The present research adopted widely targeted metabolomics to analyze the characteristic metabolites of fresh tea leaves and beauty tea with different degrees of leafhopper puncturing. Low-puncturing beauty tea (LPBT) exhibited a superior quality. Altogether, 95 and 65 differential metabolites, including tea polyphenols, saccharides, and lipids, were identified from fresh leaves and beauty tea, respectively. The partial least squares regression (PLSR) analysis results showed that isomaltulose, theaflavic acid, and ellagic acid, may be the characteristic metabolites that form the different taste outlines of beauty tea. Based on odor activity values (OAVs) and partial least squares discriminant analysis (PLS-DA), dihydrolinalool and cis-linalool oxide were identified as characteristic volatile components, which may be essential for the formation of the different aroma characteristic of beauty tea. The results provide a theoretical basis for selecting raw materials, performing quality research, and developing beauty tea industrially.
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