ArticleFood chemistry: X2025
Integrated multi-omics reveals distinct non-volatile and aroma signatures in albino, yellow, and purple tea varieties.
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 4 papers.
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4 citing papers in PubMed.
- 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
- Comparative Metabolomics Analysis ofMetabolites · 2026Article
- Volatile metabolomics reveals the regulation mechanisms of aroma formation inFood chemistry: X · 2026Article
- Integrating transcriptome and metabolome to reveal the characteristics of gene expression profiles and metabolite changes ofFrontiers in plant science · 2025Article
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6 authors.
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Abstract
Non-volatile metabolites and aroma substances are important quality components of tea plants, yet the quality characteristics of tea plants with special leaf colors still await further revelation. In this study, by integrating five analytical methods including widely targeted metabolomics, HS-SPME-GC-MS, and targeted metabolomics, a total of 1770 non-volatile metabolites were detected in ZK, NB, and ZH3, among which flavonoids, amino acids, and polyphenols were the main differential metabolites. The contents of total catechins, anthocyanins and amino acids in ZK, NB and ZH3 are 159.96, 122.03, 121.86 mg/g, 4.22, 4.77, 4.70 mg/g and 22.27, 60.01 and 61.83 mg/g, respectively. A total of 122 volatile compounds were identified, mainly including 36 alcohols, 20 aldehydes, 16 esters and 16 ketones. And 41, 36 and 37 key aroma compounds were identified in NB, ZH3 and ZK, respectively. These results provide valuable insights into understanding the quality basis of tea plants with different leaf colors.
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