ArticleMolecules (Basel, Switzerland)2023
Study on the Dynamic Changes in Non-Volatile Metabolites of Rizhao Green Tea Based on Metabolomics.
Article in Molecules (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, 12 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
- Traceability of Rizhao green tea origin based on multispectral data fusion strategy and chemometrics.Food chemistry: X · 2025Article
- Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea.Food chemistry: X · 2025Article
- Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics.Foods (Basel, Switzerland) · 2025Article
- Effects of semaglutide on metabolism and gut microbiota in high-fat diet-induced obese mice.Frontiers in pharmacology · 2025Article
- Investigation of the quality ofFood chemistry: X · 2024Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
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Abstract
The processing of tea leaves plays a crucial role in the formation of the taste of the resulting tea. In order to study the compositions of and changes in taste-related substances during the processing of Rizhao green tea, non-targeted metabolomics was used, based on UHPLC-Q Exactive MS. Totals of 529, 349, and 206 non-volatile metabolites were identified using three different detection modes, of which 112 secondary metabolites were significantly changed. Significant variations in secondary metabolites were observed during processing, especially during the drying stage, and the conversion intensity levels of non-volatile metabolites were consistent with the law of "Drying > Fixation > Rolling". The DOT method was used to screen tea-quality-related compounds that contributed significantly to the taste of Rizhao green tea, including (-)-epicatechin gallate, (-)-epicatechin gallate, gallic acid, L-theanine, and L-leucine, which make important contributions to taste profiles, such as umami and bitterness. Metabolic pathway analysis revealed that purine metabolism, caffeine metabolism, and tyrosine metabolism perform key roles in the processing of Rizhao green tea in different processing stages. The results of this study provide a theoretical basis for tea processing and practical advice for the food industry.
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