ArticleFoods (Basel, Switzerland)2026
Integrative Multi-Omics Elucidates the Molecular Mechanisms Underlying Sweet-Mellow Taste Formation During Withering of Niangniang Tea (Large-Leaf Yellow Tea).
Article in Foods (Basel, Switzerland), 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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Abstract
Withering is a critical but poorly understood step in yellow tea processing. This study integrated metabolomics (ultra-performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS), transcriptomics (RNA sequencing, RNA-seq), and sensory evaluation to investigate dynamic changes in key metabolites and gene expression during withering (0-10 h) of Niangniang tea (NNT). Transcriptomic analysis was performed on leaves sampled directly during withering, while metabolomic profiling and sensory evaluation were conducted on finished teas processed from the corresponding withered leaves. A total of 1064 metabolites were identified. Sensory evaluation showed that 8 h of withering yielded the highest sweet-mellow taste scores. Theanine, L-aspartic acid, and L-arginine peaked at 8 h, while galloylated catechins decreased. Key regulatory genes (
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