ArticleFood chemistry: X2024
Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches.
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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5 citing papers in PubMed.
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Metabolomics Analysis Based on UHPLC-Q-TOF-MS/MS to DiscriminateFoods (Basel, Switzerland) · 2026Article
- Integrated flavoromics and metabolomics characterize flavor and chemical composition differences in American ginseng-ripe Pu-erh tea blends.Frontiers in nutrition · 2026Article
- Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics.Current research in food science · 2026Article
- Metabolic insights into the enhanced umami and sweetness of small-leaf yellow tea from albino cultivars.Food chemistry: X · 2025Article
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3 authors.
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Abstract
In this study, the stems (ST) and leaves (LT) isolated from Large-leaf yellow tea (LYT) were used for sensory evaluation and quantitative analysis of flavor metabolites by sensomics and flavoromics. The results showed that the flavors of ST and LT in LYT were significantly different, and ST had stronger roasty and nutty aroma and sweet taste, which was mainly due to the accumulation of higher theanine and soluble monosaccharides in ST, and provided more substrates for the production of more pyrazine by the Maillard reaction; whereas LT contributed to the mellow and thick taste quality of LYT, and the abundance of catechins and caffeine were the main reason. The metabolic patterns of flavor metabolites indicated that the flavor differences between ST and LT were mainly due to biological metabolism in tea plants. This study provides the selection of raw materials for LYT in the future and product development of tea stems.
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