ArticleFood chemistry: X2024
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods.
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 11 papers.
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11 citing papers in PubMed.
- Effect of roasting intensity on sensory quality and chemical composition of Zijuan oolong tea.Food chemistry: X · 2026Article
- Comprehensive analysis of taste attributes and metabolite profiles reveals taste diversity among flowering stalk varieties.Food chemistry: X · 2026Article
- Taste characterization of okara and okara-derived substrates fermented byFood chemistry: X · 2026Article
- Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars.Food chemistry: X · 2026Article
- Influence of Scenting Time on the Volatile Compounds and Sensory Attributes of Jasmine Yellow Tea.Foods (Basel, Switzerland) · 2026Article
- Optimization and flavor characterization of milk tea formulated with large-leaf yellow tea and tangerine peel: A combined fuzzy mathematical, response surface, and multimodal sensory approach.Food chemistry: X · 2026Article
- GC-IMS combined with sensory and chemical analyses to reveal flavor and taste differences of antarctic krill paste under different processing conditions.Frontiers in nutrition · 2026Article
- Metabolic insights into the enhanced umami and sweetness of small-leaf yellow tea from albino cultivars.Food chemistry: X · 2025Article
- Assessment of Tenderness and Anthocyanin Content in Zijuan Tea Fresh Leaves Using Near-Infrared Spectroscopy Fused with Visual Features.Foods (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
- In vitro bioactivity and metabolomics of green tea processed from raw materials of different.Current research in food science · 2025Article
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Authors and funding
8 authors.
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Abstract
Roasting is a key process in the production of large-leaf yellow tea (LYT). In this study, we synthesized metabolomics and electronic-tongue analysis to compare the quality of charcoal-roasted, electric-roasted and drum-roasted LYT. Charcoal-roasted LYT had the highest yellowness and redness, drum-roasted LYT had a more prominent umami and brightness, and electric roasting reduced astringency. A total of 48 metabolites were identified by metabolomics. Among these, leucocyanidin, kaempferol, luteolin-7-lactate, and apigenin-7-
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