Evidence map›Paper›PMID 42288510›Full record

ArticleNPJ science of food2026

Comprehensive multi-omics analysis of Mengding bud yellow tea in the intangible cultural heritage: insights into taste formation.

Jingyi Xu, Peida Luo, Mingji Xie, Cheng Liu, Xin Li, Jianping Zhao, Murong Zheng, Changhui Chen, Bo Sun, Chunlei He and 2 more

Abstract read
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In one paragraph

Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

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5 · Who and what money

Authors and funding

12 authors.

Jingyi Xu *Department of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China.
Peida Luo *Department of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China.
Mingji XieDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China.
Cheng LiuDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China.
Xin LiDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China.
Jianping ZhaoNational Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS, USA.
Murong ZhengCollege of Tea and Food Science, Wuyi University, Wuyishan, China.
Changhui ChenDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China.
Bo SunDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China.
Chunlei HeDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China.
Jinlin BianDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China. bianjinlin126@126.com.
Xiao DuDepartment of Tea Science, College of Horticulture, Sichuan Agricultural University, Chengdu, China. 10669@sicau.edu.cn.

Funding

the Natural Science Foundation of Sichuan Province No. 23NSFSC0165
6 · The paper itself

Abstract

Mengding bud yellow tea (MDBYT) is a renowned Chinese yellow tea characterized by its mellow, umami, and sweet taste. This study integrated flavoromics and metabolomics to investigate dynamic changes in non-volatile metabolites and sensory attributes during traditional "three yellowings and three fryings" processing. Sensory evaluation revealed progressive quality improvement, with the yellowing critical for enhancing umami and sweetness. Untargeted metabolomics identified 156 differentially abundant compounds. Theanine glucoside emerged as a potential contributor to the characteristic taste. KEGG pathway analysis highlighted amino acid biosynthesis and flavonoid metabolism as significantly enriched. Comparative metabolomic analysis with green tea identified 19 potential biomarkers, prominently including N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs), which were the most prominent. Correlation analysis between biomarkers and sensory attributes revealed distinct patterns in yellow and green teas, supporting their potential functional roles. These findings provide systematic and novel insights into the taste characteristics and underlying formation mechanisms of yellow tea.

Identifiers

PMID42288510
PMCPMC13619563

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