ArticleNPJ science of food2025
Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Comparative transcriptomic and metabolomic profiling of forest tea and terrace tea in Sandu, Guizhou, China.Food chemistry. Molecular sciences · 2026Article
- Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from 'Echa 10'.Food chemistry: X · 2026Article
- Integrated metabolomics and molecular docking reveal fermentation-dependent flavonoid transformation and bitterness attenuation inFood chemistry: X · 2026Article
- Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics.Food chemistry: X · 2026Article
- Phenolic Acids and Their Derivatives in Tea: Chemical Diversity, Processing Changes, Sensory Contributions, and Health Implications-A Comprehensive Review.Comprehensive reviews in food science and food safety · 2026Review
- Influences of Fermentation Temperature on Volatile and Non-Volatile Compound Formation in Dark Tea: Mechanistic Insights UsingFoods (Basel, Switzerland) · 2026Article
- Metabolomic and flavoromic insights into the effects ofFrontiers in nutrition · 2026Article
- Increased Oxygen Treatment in the Fermentation Process Improves the Taste and Liquor Color Qualities of Black Tea.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
11 authors.
Funding
Abstract
The dynamic changes of metabolites and their regulatory mechanisms during black tea processing are not yet fully clear. In this study, flavonoid glycosides, tea pigments, VTs, and FADVs were primarily influenced. The content of these components continuously increased during processing, reaching their maximum after fermentation, and then decreased after drying. Withering upregulated AM and GT genes, promoting the glycosylation of flavonoids; the upregulation of ANR and PPO genes facilitated the oxidative polymerization of catechins; and the upregulation of TPS, LOX, and HPL genes promoted terpenoid synthesis and fatty acid degradation. This led to an increase in the content of these components in withered leaves. The accumulation of these components during fermentation was mainly due to the disruption of cells during rolling, allowing enzymes and substrates to fully integrate and react during the prolonged fermentation process. The decline in compound during the drying was primarily attributed to thermal degradation.
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