A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach

(2022) Zhihui Feng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quantitative trait loci mapping for free amino acid content using an albino population and SNP markers provides insight into the genetic improvement of tea plants

(2022) Rong Huang et al.   Horticulture Research

Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’

(2022) Jiatong Wang et al.   FOOD CHEMISTRY

Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols

(2022) Zongde Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies

(2022) Jian-Hui Ye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process

(2022) Cheng-zhe ZHOU et al.   Journal of Integrative Agriculture

Temporal Variation of the Non-Volatile Compounds and Key Odorants in Xinyang Maojian Green Teas during the Spring and Autumn Seasons

(2022) Peng Yin et al.   Agronomy-Basel

Non-Targeted Metabolomics Analysis Revealed the Characteristic Non-Volatile and Volatile Metabolites in the Rougui Wuyi Rock Tea (Camellia sinensis) from Different Culturing Regions

(2022) Kai Xu et al.   Foods

White Tip Silver Needle (Slightly Fermented White Tea) Flavonoids Help Prevent Aging via Antioxidative and Anti-Inflammatory Effects

(2021) Chong Li et al.   Drug Design Development and Therapy

Aroma profiles of green tea made with fresh tea leaves plucked in summer

(2021) Xiangyang Guo et al.   FOOD CHEMISTRY

Quality chemical analysis of crush – tear – curl (CTC) black tea from different geographical regions based on UHPLC‐Orbitrap‐MS

(2021) Tiehan Li et al.   JOURNAL OF FOOD SCIENCE

Development of a widely-targeted volatilomics method for profiling the volatilomes in plants

(2021) Honglun Yuan et al.   Molecular Plant

Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)

(2021) Jiang Shi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea

(2021) Feng Zhao et al.   FOOD CHEMISTRY

Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes

(2021) Fang-Yuan Fan et al.   FOOD CHEMISTRY

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)

(2021) Zhibin Liu et al.   FOOD CHEMISTRY

GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons

(2021) Haocheng Liu et al.   FOOD RESEARCH INTERNATIONAL

Integrated volatile metabolome, multi-flux full-length sequencing, and transcriptome analyses provide insights into the aroma formation of postharvest jasmine (Jasminum sambac) during flowering

(2021) Chengzhe Zhou et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Insight into Tea Flavonoids: Composition and Chemistry

(2020) Hua-Feng He et al.   FOOD REVIEWS INTERNATIONAL

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

(2020) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Integrated transcriptomics and metabolomics analysis of catechins, caffeine and theanine biosynthesis in tea plant (Camellia sinensis) over the course of seasons

(2020) An-Dong Gong et al.   BMC PLANT BIOLOGY

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

(2020) Hui Ni et al.   MOLECULES

Association between chemistry and taste of tea: A review

(2020) Liang Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing

(2020) Qincao Chen et al.   FOOD CHEMISTRY

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas

(2020) Qin-Cao Chen et al.   MOLECULES

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

(2020) JianCai Zhu et al.   FOOD CHEMISTRY

Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

(2020) Hui Ni et al.   FOOD CHEMISTRY

HPLC-DAD fingerprints combined with chemometric techniques for the authentication of plucking seasons of Laoshan green tea

(2020) Tian-Qin Peng et al.   FOOD CHEMISTRY

Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function

(2019) Zhenming Yu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

UPLC–Q-TOF/MS-based untargeted metabolomics coupled with chemometrics approach for Tieguanyin tea with seasonal and year variations

(2019) Peng Zhou et al.   FOOD CHEMISTRY

Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds

(2019) Dongchao Xie et al.   FOOD RESEARCH INTERNATIONAL

White Peony (Fermented Camellia sinensis) Polyphenols Help Prevent Alcoholic Liver Injury via Antioxidation

(2019) Yalin Zhou et al.   Antioxidants

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

(2018) Chen Yang et al.   FOOD RESEARCH INTERNATIONAL

Effects of roasting treatment on non-volatile compounds and taste of green tea

(2018) Ajing Mao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas

(2018) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods

(2018) Chunwang Dong et al.   Scientific Reports

Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling

(2018) Yu Wang et al.   FOOD CHEMISTRY

Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea

(2018) Yongwen Jiang et al.   JOURNAL OF FOOD QUALITY

Non-targeted metabolomics reveals distinct chemical compositions among different grades of Bai Mudan white tea

(2018) Wenjie Yue et al.   FOOD CHEMISTRY

Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis

(2018) Xiaohua Chen et al.   FOOD CHEMISTRY

Aroma formation and dynamic changes during white tea processing

(2018) Qincao Chen et al.   FOOD CHEMISTRY

Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons

(2017) Rui Fang et al.   FOOD CHEMISTRY

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

(2017) Weidong Dai et al.   FOOD RESEARCH INTERNATIONAL

Chemical constituents analysis of white tea of different qualities and different storage times

(2016) Jing-Ming Ning et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

(2016) Jilai Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomic Analyses Reveal Distinct Change of Metabolites and Quality of Green Tea during the Short Duration of a Single Spring Season

(2016) Jianwei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

White tea intake prevents prediabetes-induced metabolic dysfunctions in testis and epididymis preserving sperm quality

(2016) Tânia R. Dias et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Recent Advances in the Emission and Functions of Plant Vegetative Volatiles

(2016) Fang Dong et al.   MOLECULES

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2016) Yin Zhu et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)

(2015) Weidong Dai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on drying methods and their influences on effective components of loquat flower tea

(2015) Meiyu Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years

(2015) Shidong Lv et al.   RSC Advances

Metabolomic Analysis Using Ultra-Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry (UPLC-Q-TOF MS) Uncovers the Effects of Light Intensity and Temperature under Shading Treatments on the Metabolites in Tea

(2014) Qunfeng Zhang et al.   PLoS One

In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenols

(2013) Gian Carlo Tenore et al.   FOOD CHEMISTRY

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

(2013) Lei Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of Different Brewing Methods on Quality of Green Tea

(2013) Sheng-Dun Lin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Volatile Aroma Compounds in Various Brewed Green Teas

(2013) Jeehyun Lee et al.   MOLECULES

Antioxidant activity of white, green and black tea obtained from the same tea cultivar

(2012) Patricia Carloni et al.   FOOD RESEARCH INTERNATIONAL

Comparative effects of irradiation, fumigation, and storage on the free amino acids and sugar contents of green, black and oolong teas

(2012) Tusneem Kausar et al.   RADIATION PHYSICS AND CHEMISTRY

Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

(2011) Kunbo Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea

(2011) Qiuping Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration

(2010) Quansheng Chen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

Chemometric models for the quantitative descriptive sensory analysis of Arabica coffee beverages using near infrared spectroscopy

(2010) J.S. Ribeiro et al.   TALANTA

Variation in catechin contents in relation to quality of ‘Huang Zhi Xiang’ Oolong tea (Camellia sinensis) at various growing altitudes and seasons

(2009) Yulong Chen et al.   FOOD CHEMISTRY

Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS

(2009) Serkan Selli et al.   MICROCHEMICAL JOURNAL

Stereoselective Formation of the Varietal Aroma Compound Rose Oxide during Alcoholic Fermentation

(2008) Stephan Koslitz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY