Sign in to use this feature.

Years

Between: -

Subjects

remove_circle_outline
remove_circle_outline
remove_circle_outline

Journals

Article Types

Countries / Regions

Search Results (2)

Search Parameters:
Keywords = Hainan Dayezhong black tea

Order results
Result details
Results per page
Select all
Export citation of selected articles as:
17 pages, 3418 KB  
Article
Metabolomics-Based Analysis of Dayezhong Fresh Tea Leaves: Effects of Cultivar and Tenderness on Black Tea Quality
by Yibo Hu, Fei Ren, Wenxue Chen, Weijun Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei, Ying Lyu, Haiming Chen, Wubin Wen, Liang Xu and Rongrong He
Foods 2026, 15(14), 2465; https://doi.org/10.3390/foods15142465 - 12 Jul 2026
Viewed by 331
Abstract
To elucidate differences in fresh-leaf quality associated with cultivar and leaf tenderness at harvest, this study investigated three tea samples: Hainan Dayezhong with one bud and one leaf (1L-HN), Hainan Dayezhong with one bud and two leaves (2L-HN), and Yunnan Dayezhong with one [...] Read more.
To elucidate differences in fresh-leaf quality associated with cultivar and leaf tenderness at harvest, this study investigated three tea samples: Hainan Dayezhong with one bud and one leaf (1L-HN), Hainan Dayezhong with one bud and two leaves (2L-HN), and Yunnan Dayezhong with one bud and one leaf (1L-YN). Basic physicochemical indices, non-targeted metabolomics, and sensory evaluation were integrated for comprehensive analysis. The results showed that 1L-HN exhibited excellent sensory quality and contained abundant polyphenols and amino acids, thereby providing a material basis for its balanced taste profile. Metabolites such as L-tryptophan, 13(S)-HPOT, and linoleic acid were closely associated with the characteristic floral and fruity flavor of Hainan Dayezhong. Metabolomic analysis further indicated that flavonoid biosynthesis and glycerophospholipid metabolism were the major pathways contributing to the observed metabolic differences. This study provides a theoretical basis for understanding the mechanisms underlying flavor formation in different varieties of black tea. Full article
(This article belongs to the Section Plant Foods)
Show Figures

Figure 1

21 pages, 4011 KB  
Article
Pre-Harvest Factors Drive Metabolic and Flavor Variations in Hainan Dayezhong Black Tea
by Zongzhuang Fang, Xiaoyan Zheng, Zhenduan Wang, Kai Guo, Xingsheng Yue and Shanying Zhang
Foods 2026, 15(12), 2164; https://doi.org/10.3390/foods15122164 - 16 Jun 2026
Viewed by 362
Abstract
This study investigated the influences of geographical origin, harvest season, and plucking position on the chemical composition and flavor characteristics of Hainan Dayezhong black tea. Systematic analysis of basic components, volatile profiles and metabolomes of tea samples collected under different pre-harvest conditions revealed [...] Read more.
This study investigated the influences of geographical origin, harvest season, and plucking position on the chemical composition and flavor characteristics of Hainan Dayezhong black tea. Systematic analysis of basic components, volatile profiles and metabolomes of tea samples collected under different pre-harvest conditions revealed significant variations in polyphenols, flavonoids and catechins, as well as distinct differences in volatile composition. Key aroma-active compounds identified were nerolidol, linalool, benzaldehyde, benzeneacetaldehyde and methyl salicylate, which were determined to be decisive for the characteristic aroma profile of Dayezhong black tea. Untargeted metabolomics further demonstrated that these factors do not merely alter individual metabolite levels, but also reprogram energy metabolism, carbon–nitrogen allocation, and secondary metabolic pathways, resulting in distinct metabolic signatures among samples. From a systematic chemical perspective, this study elucidates the metabolic basis of Hainan Dayezhong black tea quality formation and establishes a scientific foundation for targeted quality optimization through regulation of key components. Full article
(This article belongs to the Section Food Quality and Safety)
Show Figures

Figure 1

Back to TopTop