ArticleFood chemistry: X2025
Taste characteristics and symbolic metabolites of Rougui tea with different grades in China.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Roasting-driven flavor reconstruction in Wuyi Rougui tea: a dual mechanism of pectin-mediated thickening and metabolite remodeling.Frontiers in plant science · 2026Article
- Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons.NPJ science of food · 2025Article
- Metabolomics and microbial community analysis provides new insights into tea quality in different oolong tea cultivars.Food chemistry: X · 2025Article
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Authors and funding
10 authors.
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Abstract
The national tea standard sample is an important reference for the evaluation of tea grades. Clarifying the taste characteristics of different grades of Rougui tea (RGT) and its characteristic metabolites is of great significance for the standardization and scientificization of national standard samples. In this study, metabolites of different grades of RGT were analyzed by sensory evaluation and metabolomics, and symbolic metabolites were obtained and verified. The results showed that the higher the RGT grade, the stronger the mellowness and fresh and brisk taste, and the weaker the bitterness and astringency. Cyclo-glycyl-
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