ArticleFood chemistry: X2023
Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes.
Article in Food chemistry: X, 2023. 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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Who cites it
10 citing papers in PubMed.
- Study on the formation mechanism of the key fresh aroma component (Z)-3-hexen-1-ol during the spreading process of lu'an Guapian green tea.Journal of advanced research · 2026Article
- Comparative Analysis of Total Phenols, Total Flavonoids, Antioxidant Capacity, and Xanthine Oxidase Inhibition in Six Types of Tea.Foods (Basel, Switzerland) · 2026Article
- Key sweet-aroma compounds and formation mechanisms in Mengding bud yellow tea using HS-SPME-GC-MS and sensomics.NPJ science of food · 2026Article
- Article
- Rapid and Quantitative Prediction of Tea Pigments Content During the Rolling of Black Tea by Multi-Source Information Fusion and System Analysis Methods.Foods (Basel, Switzerland) · 2025Article
- Biological potential and mechanisms of Tea's bioactive compounds: An Updated review.Journal of advanced research · 2024Review
- Harnessing the Power of Fermented Tea to Improve Gut Microbiota and Combat Obesity Epidemic.Biology · 2024Review
- A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing.Foods (Basel, Switzerland) · 2024Article
- Article
- Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics.Frontiers in plant science · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
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Abstract
This study fristly investigated the taste quality formation and leaf conducting tissue changes in six types of Chinese tea (green, black, oolong, yellow, white, and dark) made from Mingke No.1 variety. Non-targeted metabolomics showed the vital manufacturing processes (green tea-de-enzyming, black tea-fermenting, oolong tea-turning-over, yellow tea-yellowing, white tea-withering, and dark tea-pile-fermenting) were highly related to their unique taste formation, due to different fermentation degree in these processes. After drying, the retained phenolics, theanine, caffeine, and other substances significantly impacted each tea taste quality formation. Meanwhile, the tea leaf conducting tissue structure was significantly influenced by high processing temperature, and the change of its inner diameter was related to moisture loss during tea processing, as indicated by its significant different Raman characteristic peaks (mainly cellulose and lignin) in each key process. This study provides a reference for process optimization to improve tea quality.
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