ArticleFrontiers in nutrition2024
Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng'an Bai tea.
Article in Frontiers in nutrition, 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.
- Stage-dependent microbial succession and metabolite profiles ofFood chemistry: X · 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
- Gas Chromatography-Mass Spectrometry (GC-MS) in the Plant Metabolomics Toolbox: Sample Preparation and Instrumental Analysis.Biomolecules · 2025Review
- Integrated multi-omics reveals distinct non-volatile and aroma signatures in albino, yellow, and purple tea varieties.Food chemistry: X · 2025Article
- Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China.Foods (Basel, Switzerland) · 2025Article
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Abstract
Background: As albino tea under the geographical protection of agricultural products, Zheng'an Bai tea is not only rich in amino acids, polyphenols and other beneficial components for the human body, but also its leaf color will turn green as the temperature gradually rises, thus causing changes in the quality characteristics of tea leaves. However, these changing characteristics have not yet been revealed. Methods: In-depth quality analysis was carried out on the fresh leaves of Zheng'an Bai tea at four different developmental stages and four samples from the processing stage through extensive targeted metabolomics and SPME-GC-MS analysis. Results: In this study, a total of 573 non-volatile metabolites were detected from the fresh leaves and processing samples of Zheng'an Bai tea, mainly including 96 flavonoids, 75 amino acids, 56 sugars and alcohols, 48 terpenoids, 46 organic acids, 44 alkaloids, and 39 polyphenols and their derivatives. In fresh leaves, the most significant differential metabolites (VIP > 1, Conclusion: In conclusion, this study has for the first time comprehensively revealed the quality change characteristics of fresh leaves at different developmental stages and during the processing of Zheng'an Bai tea, and provided a foundation for further process improvement.
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