ArticleJournal of food science and technology2025
Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS.
Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Sensory and Metabolomic Analysis Reveal the Quality Evolution of Liupao Tea During Long-Term Aging.Foods (Basel, Switzerland) · 2026Article
- Exploration of the substances and key processing steps related to the sweetness of Niangniang tea.Food chemistry: X · 2025Article
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Authors and funding
3 authors.
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Abstract
Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation( Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06036-7.
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