ArticleFood chemistry: X2024
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing.
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.
- Sensory and Metabolomic Analysis Reveal the Quality Evolution of Liupao Tea During Long-Term Aging.Foods (Basel, Switzerland) · 2026Article
- Metabolomics and microbial community analysis provides new insights into tea quality in different oolong tea cultivars.Food chemistry: X · 2025Article
- Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses.Food chemistry: X · 2025Article
- Fungal community composition and function in different Chinese post-fermented teas.Scientific reports · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
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Authors and funding
8 authors.
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Abstract
In this study, the metabolic profiles of traditional craftsmanship (TC) Liupao tea presented great changes at different processing stages. The contents of flavonoids and their glycosides generally exhibited a continuing downward trend, resulting in the sensory quality of TC-Liupao tea gradually improved. However, the taste of TC-Liupao tea faded when piling exceeded 12 h, as a result of the excessive degradation of some key flavor substances. Therefore, it could be deduced that piling for 10 h might be optimum for the quality formation of TC-Liupao tea.
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