ArticleScientific reports2024
Changes in amino acids, catechins and alkaloids during the storage of oolong tea and their relationship with antibacterial effect.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 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
- Low-Dose, Post-Storage Dancong Tea Attenuates Hydroalcohol-Induced Gastric Damage via Modulation Antioxidant and Anti-Inflammatory Pathways.Foods (Basel, Switzerland) · 2025Article
- Effect of rainy-day harvesting on the aroma profile of Wuyi rock tea based on GC-MS and chemical analysis.Food chemistry: X · 2025Article
- Review
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Authors and funding
3 authors.
Funding
Abstract
The storage process has a significant impact on tea quality. Few is known about effect of storage on quality of oolong tea. This study aimed to assess the effect of different storage times on the key chemical components of oolong tea by measuring changes in catechin, free amino acid, and alkaloid content. Variation in the main substances was determined by principal component analysis and heat map analysis. The results revealed notable effects of the storage process on the levels of theanine, epigallocatechin gallate (EGCG), and glutamine. These findings suggest that these compounds could serve as indicators for monitoring changes in oolong tea quality during storage. Additionally, the study observed an increase in the antibacterial ability of tea over time. Correlation analysis indicated that the antibacterial ability against Micrococcus tetragenus and Escherichia coli was influenced by metabolites such as aspartic acid, threonine, serine, gamma-aminobutyric acid, ornithine, alanine, arginine, and EGCG. Overall, this study presents an approach for identifying key metabolites to monitor tea quality effectively with relatively limited data.
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