ArticleFoods (Basel, Switzerland)2024
Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing.
Article in Foods (Basel, Switzerland), 2024. 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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6 citing papers in PubMed.
- Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from 'Echa 10'.Food chemistry: X · 2026Article
- Integrating metabolomics and microbiome analysis to unravel the plum blossom signature of premium Jiuqu Hongmei tea.Food chemistry: X · 2026Article
- 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
- Integrated flavoromics and metabolomics characterize flavor and chemical composition differences in American ginseng-ripe Pu-erh tea blends.Frontiers in nutrition · 2026Article
- Non-Destructive Sensing of Tea Pigments in Black Tea Rolling Process.Foods (Basel, Switzerland) · 2025Article
- Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea.NPJ science of food · 2025Article
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Abstract
As the most consumed tea in the world, all kinds of black tea are developed from Wuyi black tea. In this study, quality components, regulatory gene expression, and key enzyme activity during the processing were analyzed to illustrate the taste formation of WBT. Withering mainly affected the content of amino acids, while catechins and tea pigments were most influenced by rolling and the pre-metaphase of fermentation. Notably, regulatory gene expression was significantly down-regulated after withering except for polyphenoloxidase1, polyphenoloxidase2, leucoanthocyanidin dioxygenase, chalcone isomerase, and flavonoid 3', 5'-hydroxylase. Co-expression of flavonoid pathway genes confirmed similar expression patterns of these genes in the same metabolic pathway. Interestingly, rolling and fermentation anaphase had a great effect on polyphenol oxidase, and fermentation pre-metaphase had the greatest effect on cellulase. Since gene regulation mainly occurs before picking, the influence of chemical reaction was greater during processing. It was speculated that polyphenol oxidase and cellulase, which promoted the transformation of quality components, were the key factors in the quality formation of WBT. The above results provide theoretical basis for the processing of WBT and the reference for producing high-quality black tea.
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