ArticleFood chemistry: X2024
Shorten spreading duration enhance the quality of summer Meitan Cuiya 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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5 citing papers in PubMed.
- Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics.Food chemistry: X · 2026Article
- Quality characteristics of white tea prepared from albino tea cultivars: A comprehensive study based on metabolomics and quantitative analyses.Food chemistry: X · 2025Article
- Analysis of Bound Form Terpenes in Different Agricultural Byproducts.Molecules (Basel, Switzerland) · 2025Article
- Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea.Foods (Basel, Switzerland) · 2025Article
- Genome-wide identification and expression analysis of Phenylalanine Ammonia-Lyase (PAL) in cucumber.PloS one · 2025Article
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10 authors.
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Abstract
Meitan Cuiya (MTCY), a representative green tea from Guizhou, China, may exhibit lower quality in summer due to increased bitterness and astringency. Spreading is a common method to enhance tea quality, but its impact on summer MTCY remains unclear. This study combined transcriptomics and volatile metabolomics to investigate the effects of spreading duration on quality of summer fresh tea leaves and MTCY. Results showed that spreading time shortened to 4 h improved the taste of MTCY, due to lower catechins and higher theanine levels. This duration also yielded woody floral scent in MTCY, marked by high levels of
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