This review aimed to retrieve the most recent research with strong impact concerning the
application of metabolomics analysis in food processing. The literature reveals the high …

With the development of metabolomics analytical techniques, relevant studies have
increased in recent decades. The procedures of metabolomics analysis mainly include …

The present study aimed to systematically investigate black tea aroma formation during the
fermentation period. In total, 158 volatile compounds were identified. Of these, most amino …

The tea plant (Camellia sinensis) presents an excellent system to study evolution and
diversification of the numerous classes, types and variable contents of specialized …

White tea is considered the least processed form of tea and is reported to have a series of
potent bioactivities, such as antioxidant, anti-inflammatory, anti-mutagenic, and anti-cancer …

To comprehensively analyse flavour substance formation in Congou black tea, dynamic
changes in non-volatile and volatile compositions and enzymatic activity were analysed. In …

Tea is one of the world's most popular beverages, with several health benefits. Polyphenols
are the predominant constituents to account for its health benefits. Despite the well-known …

Three subtypes of white tea, Silver Needle (SN), White Peony (WP), and Shou Mei (SM),
differ in their taste, aroma, bioactivity, and commercial value. Here, a metabolomics …

Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty
flavor. WRT flavor is mainly formed during the manufacturing process. However, details …

The manufacturing process plays a crucial role in influencing tea quality by altering its
chemical composition. To investigate the effect of different manufacturing processes on the …