ArticleFood chemistry: X2024
Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations.
Article in Food chemistry: X, 2024. 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, 19 citations in OpenAlex.
- Metabolomic signatures and machine learning-based geographical origin discrimination of fresh tea leaves from Enshi Prefecture.Food chemistry: X · 2026Article
- Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.Journal of food science · 2026Article
- The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.Comprehensive reviews in food science and food safety · 2026Review
- New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity.Journal of advanced research · 2026Article
- The dual fate of L-theanine in tea: Metabolic regulation and processing transformations.Journal of advanced research · 2026Review
- Article
- Radioprotective Effects and Mechanisms of One-Year and Seven-Year White Tea Extracts AgainstMolecules (Basel, Switzerland) · 2025Article
- Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV.Foods (Basel, Switzerland) · 2025Article
- Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies.Foods (Basel, Switzerland) · 2024Review
- UPLC-MS/MS reveals the differences in lipids composition ofFood chemistry: X · 2024Article
- Machine learning-aided enhancement of white tea extraction efficiency using hybridized GMDH models in microwave-assisted extraction.Scientific reports · 2024Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, we employed nontargeted metabolomics and quantitative analysis to explore the variations in metabolites among white teas from different production areas and with varying storage durations. A total of 83 compounds exhibited differential levels between Zhenghe and Fuding white tea, 89 between Zhenghe and Jinggu, and 75 between Fuding and Jinggu white tea. Concerning the storage of white tea, the concentrations of flavanols, dimeric catechins, and amino acids decreased over time, while
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