ArticleFood chemistry: X2025
Exploration of the substances and key processing steps related to the sweetness of Niangniang tea.
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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Who cites it
3 citing papers in PubMed.
- Integrative Multi-Omics Elucidates the Molecular Mechanisms Underlying Sweet-Mellow Taste Formation During Withering of Niangniang Tea (Large-Leaf Yellow Tea).Foods (Basel, Switzerland) · 2026Article
- Unraveling Variations in Primary Metabolites of Longjing Green Tea During Processing and from Different Geographical Origins.Foods (Basel, Switzerland) · 2026Article
- The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.Food chemistry: X · 2025Article
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Niangniang tea (NNT) is processed using a unique twice bunch-drying method, which tastes very sweet. In order to explore the key substances related to the sweetness of NNT, we processed green tea (GT), yellow tea (YT) and NNT and conducted a sensory evaluation and metabolomic analysis. NNT was the sweetest, with the lowest contents of total polyphenol and caffeine and highest content of soluble sugar. A total of 365 differential substances were identified in all the samples, most of which were flavonoids, alkaloids, and terpenoids. Thirty differential substances, especially caffeine, turanose, kojibiose,
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