ArticleFood chemistry: X2026
Metabolome technology reveals the material basis for the formation of characteristic flavors in four types of purple teas.
Article in Food chemistry: X, 2026. 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.
- Effect of roasting intensity on sensory quality and chemical composition of Zijuan oolong tea.Food 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
- Integrating Free Amino Acid Profiles with Flavoromics to Characterize the Flavor Characteristics of DifferentFoods (Basel, Switzerland) · 2026Article
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Authors and funding
11 authors.
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Abstract
Purple-shoot tea trees are valuable resources with unique traits, research potential, and health benefits, but studies on the distinct quality and flavor of their derived varieties remain limited. Here, we used the novel cultivar Zifuxing No.1 (ZFX1) to analyze volatile/non-volatile compounds in its fresh leaves (FL) and four processed products: black tea (BT), green tea (GT), white tea (WT), and oolong tea (OT).LC-MS/MS and HS-SPME-GCMS identified 387 non-volatile and 987 volatile metabolites. Tea processing significantly altered flavonoids, amino acids/derivatives, nucleotides/derivatives, and lipids, highlighting its profound impact on metabolic profiles and providing insights into the biochemical transformations shaping purple tea characteristics. Based on rOAV≥1, 11 core volatile differential metabolites (including β-damascenone, 1-octen-3-one, methyl hexanoate, and γ-caprolactone) were identified, which positively correlated with fruity, floral, and sweet aromas and collectively shaped ZFX1 tea's distinctive aromatic profile. This study clarifies flavor and metabolic variations among ZFX1 tea types, providing a theoretical basis for understanding purple-shoot tea flavor attributes and supporting rational development of ZFX1 resources.
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