ArticleFood chemistry: X2024
Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory science.
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 17 papers.
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Who cites it
17 citing papers in PubMed.
- Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars.Food chemistry: X · 2026Article
- Analysis of Unique Flavor Metabolites and Seasonal Variations of the Special Tea Plant Cultivar of Fuliang Tea, a Geographical Indication Product.Plants (Basel, Switzerland) · 2026Article
- Characterization of Non-Volatile and Volatile in Flat Green Teas Processed by Green, Yellow, and Purple-Colored Leaves Using Multi-Sensory Analysis and Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Rapid assessment of green tea storage quality using copper-amino acid nanozyme sensor arrays.Food chemistry: X · 2026Article
- Potential of green tea-type processed tea from Eurya alata Kobuski leaves: a comprehensive analysis of major nutrients and bioactive components.NPJ science of food · 2026Article
- Process Optimization and Flavor Analysis ofFoods (Basel, Switzerland) · 2026Article
- Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2.Food chemistry: X · 2026Article
- Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color-taste characteristics of Huangqin (Food chemistry: X · 2025Article
- Quality characteristics of white tea prepared from albino tea cultivars: A comprehensive study based on metabolomics and quantitative analyses.Food chemistry: X · 2025Article
- Influencing Factors and Regulatory Mechanisms of Fresh Tea Leaf Quality: A Review.Foods (Basel, Switzerland) · 2025Review
- Metabolomics and microbial community analysis provides new insights into tea quality in different oolong tea cultivars.Food chemistry: X · 2025Article
- Dynamic Change of Aroma Components inFoods (Basel, Switzerland) · 2025Article
- Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea.Food chemistry: X · 2025Article
- Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea.Food chemistry: X · 2025Article
- Genetic diversity analysis and core germplasm construction of tea plants in Lu'an.BMC plant biology · 2025Article
- Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science.Frontiers in nutrition · 2025Article
- Comparative study of indirect and direct feature extraction algorithms in classifying tea varieties using near-infrared spectroscopy.Current research in food science · 2025Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lu'an Guapian (LAGP) tea is one of the most famous teas in China. However, research on its suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea made from three different tea varieties, namely, '
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