Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics-Reference-Cited by-同舟云学术

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Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics

Published:2023-11 Issue: Volume:189 Page:115537
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Huang Wenjing,Fang Shimao,Su Yanlei,Xia Dongzhou,Wu Yida,Liu Qiuyan,Zou Li,Lu Chengye,Deng Wei-Wei,Ning Jingming^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. The importance of cytosolic glutamine synthetase in nitrogen assimilation and recycling;Bernard;New Phytologist,2009

2. Characterization of key odorants in Xinyang Maojian green tea and their changes during the manufacturing process;Cui;Journal of Agricultural and Food Chemistry,2022

3. A review of withering in the processing of black tea;Deb;Journal of Biosystems Engineering,2016

4. Geographical origin traceability of Keemun black tea based on its non-volatile composition combined with chemometrics;Fang;Journal of the Science of Food and Agriculture,2019

5. Characterization of the key odorants in a high-grade Chinese green tea beverage (Camellia sinensis; Jingshan cha) by means of the sensomics approach and elucidation of odorant changes in tea leaves caused by the tea manufacturing process;Flaig;Journal of Agricultural and Food Chemistry,2020

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”;Food Chemistry;2024-09

2. Effect of withering/spreading on the physical and chemical properties of tea: A review;Comprehensive Reviews in Food Science and Food Safety;2024-09

3. Extensive ICP-MS and HPLC-QQQ detections reveal the content characteristics of main metallic elements and polyphenols in the representative commercial tea on the market;Frontiers in Nutrition;2024-08-12

4. Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation;Horticulturae;2024-04-08

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