ArticleFood chemistry: X2024
Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea (
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 5 papers.
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Who cites it
5 citing papers in PubMed.
- Effects of Fixation and Drying on the Physicochemical Quality and Aroma Profiles of Vine Tea (Foods (Basel, Switzerland) · 2026Article
- Integrative Multi-Omics Elucidates the Molecular Mechanisms Underlying Sweet-Mellow Taste Formation During Withering of Niangniang Tea (Large-Leaf Yellow Tea).Foods (Basel, Switzerland) · 2026Article
- Integrating Free Amino Acid Profiles with Flavoromics to Characterize the Flavor Characteristics of DifferentFoods (Basel, Switzerland) · 2026Article
- Spatial metabolic heterogeneity inFood chemistry: X · 2025Article
- HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation.Food chemistry: X · 2024Article
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7 authors.
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Abstract
The bitter and astringent taste and miscellaneous smell of vine tea prevent its further development. In this study, we used a processing technology that mimics yellow tea to improve the flavor of vine tea and revealed its internal reasons through metabolomics. Sensory evaluation showed the yellowing process for 6-12 h reduced the bitterness and astringency significantly, and enriched the aroma. The improvement of taste was mainly related to the down-regulation of anthocyanins (54.83-97.38%), the hydrolysis of gallated catechins (34.80-47.81%) and flavonol glycosides (18.56-44.96%), and the subsequent accumulation of d-glucose (33.68-78.04%) and gallic acid (220.96-252.09%). For aroma, increase of total volatile metabolite content (23.88-25.44%) and key compounds like geraniol (239.32-275.21%) induced the changes. These results identified the positive effects of yellowing process on improvements in vine tea flavor and the key compounds that contribute to these changes.
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