ArticleFood chemistry: X2023
An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production.
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 17 papers.
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Who cites it
17 citing papers in PubMed.
- The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.Comprehensive reviews in food science and food safety · 2026Review
- Recent Advances in Omics Technology in Food Flavor.Foods (Basel, Switzerland) · 2026Review
- Pre-Harvest Factors Drive Metabolic and Flavor Variations in Hainan Dayezhong Black Tea.Foods (Basel, Switzerland) · 2026Article
- Deep learning enable precision authentication of seasonal and processing signatures in tieguanyin tea.NPJ science of food · 2026Article
- Integrated volatilomics and metabolomics reveal the dynamic landscape and key transformation phases of flavor compounds in indica rice during hydrothermal cooking.Food chemistry: X · 2026Article
- A Model for Identifying the Fermentation Degree of Tieguanyin Oolong Tea Based on RGB Image and Hyperspectral Data.Foods (Basel, Switzerland) · 2026Article
- Exploring the taste code of light-withered tea: the mechanism of nonvolatile metabolite changes in LED light-withered oolong tea (Food chemistry: X · 2025Article
- Metabolomics and microbial community analysis provides new insights into tea quality in different oolong tea cultivars.Food chemistry: X · 2025Article
- Multi-omics analysis of the mechanisms of abundant theacrine and EGCG3"Me in tea (Camellia sinensis).BMC plant biology · 2025Article
- The Fermentation Degree Prediction Model for Tieguanyin Oolong Tea Based on Visual and Sensing Technologies.Foods (Basel, Switzerland) · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production.Food chemistry. Molecular sciences · 2024Article
- Molecular and Metabolic Regulation of Flavonoid Biosynthesis in Two Varieties ofCurrent issues in molecular biology · 2024Article
- Insights into "Yin Rhyme": Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process.Food chemistry: X · 2024Article
- Application of Mass Spectrometry for Analysis of Nucleobases, Nucleosides and Nucleotides in Tea and Selected Herbs: A Critical Review of the Mass Spectrometric Data.Foods (Basel, Switzerland) · 2024Review
- A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing.Foods (Basel, Switzerland) · 2024Article
- Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.Foods (Basel, Switzerland) · 2024Article
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5 authors.
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Abstract
To interpret the formation characteristic flavor during oolong tea manufacturing process, the dynamic changes of key flavor components in samples from various processing steps of Tieguanyin oolong tea production were investigated using widely-targeted metabolomic and the transcriptomic approaches. As a result, a total of 1078 metabolites were determined, of which 62 compounds were identified as biomarkers significantly changed over the manufacturing process. Quantitative determination of the total 50,343 transcripts showed 7480 of them were co-expressed different genes. Glutamic acid served as a critical metabolism hub and a signaling molecule for diverse stress responses. Additionally, the targeted quantification results showed that the contents of catechins and xanthine alkaloids in dried tea were dramatically decreased by 20.19% and 7.15% respectively than those in fresh leaves, which potentially contributed to the alleviation of astringent or bitter palates, promoting the characteristic mellow and rich flavor of Tieguanyin oolong tea.
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