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Analysis of metabolites in green tea during the roasting process using non‐targeted metabolomics

https://doi.org/10.1002/jsfa.12133
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Oligomerization mechanism of tea catechins during tea roasting
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129428openalex-snapshot
Roasting process shaping the chemical profile of roasted green tea and the association with aroma features
inferredcites →https://doi.org/10.1016/j.foodchem.2021.130096openalex-snapshot
Characterization of key aroma compounds and enantiomer distribution in Longjing tea
inferredcites →https://doi.org/10.1016/j.foodres.2013.09.006openalex-snapshot
Cysteine- and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures
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Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach
inferredcites →https://doi.org/10.1016/j.foodres.2017.03.028openalex-snapshot
Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach
inferredcites →https://doi.org/10.1016/j.foodres.2019.04.053openalex-snapshot
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Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds
inferredcites →https://doi.org/10.1016/j.foodres.2019.108778openalex-snapshot
Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture
inferredcites →https://doi.org/10.1016/j.neuint.2019.104505openalex-snapshot
The role of glutamine in neurogenesis promoted by the green tea amino acid theanine in neural progenitor cells for brain health
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inferredcites →https://doi.org/10.1016/j.phytochem.2008.11.011openalex-snapshot
The potential role of green tea catechins in the prevention of the metabolic syndrome – A review
inferredcites →https://doi.org/10.1016/s0023-6438(02)00006-3openalex-snapshot
Pressure-induced formation of pyroglutamic acid from glutamine in neutral and alkaline solutions
inferredcites →https://doi.org/10.1021/acs.jafc.8b05917openalex-snapshot
Importance of the Nucleophilic Property of Tea Polyphenols
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C-Methylated Flavonoid Glycosides from Pentarhizidium orientale Rhizomes and Their Inhibitory Effects on the H1N1 Influenza Virus
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Ammonia Generation during Thermal Degradation of Amino Acids
inferredcites →https://doi.org/10.1021/jf020689mopenalex-snapshot
Effects of Cultivar and Processing Method on the Contents of Catechins and Procyanidins in Grape Juice
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Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
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Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments
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Stability of Black Tea Polyphenol, Theaflavin, and Identification of Theanaphthoquinone as Its Major Radical Reaction Product
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New Approach for the Synthesis and Isolation of Dimeric Procyanidins
inferredcites →https://doi.org/10.1021/jf801688bopenalex-snapshot
Massive Accumulation of Gallic Acid and Unique Occurrence of Myricetin, Quercetin, and Kaempferol in Preparing Old Oolong Tea
inferredcites →https://doi.org/10.1038/81137openalex-snapshot
Metabolite profiling for plant functional genomics
inferredcites →https://doi.org/10.1039/c4gc02194kopenalex-snapshot
Pd-catalyzed decarboxylation of glutamic acid and pyroglutamic acid to bio-based 2-pyrrolidone
inferredcites →https://doi.org/10.1080/10408398.2012.680205openalex-snapshot
Green Tea and Anticancer Perspectives: Updates from Last Decade
inferredcites →https://doi.org/10.1093/fqsafe/fyab006openalex-snapshot
Using endogenous pigments to recolour roasted green tea
inferredcites →https://doi.org/10.1111/ijfs.13853openalex-snapshot
Effects of roasting treatment on non‐volatile compounds and taste of green tea
inferredcites →https://doi.org/10.1111/j.1365-2621.1967.tb09715.xopenalex-snapshot
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Effect of heat processing on thermal stability and antioxidant activity of six flavonoids
inferredcites →https://doi.org/10.1271/bbb.61.1434openalex-snapshot
Preparation of Epimers of Tea Catechins by Heat Treatment
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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115560openalex-snapshot
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inferred← citeshttps://doi.org/10.1080/10942912.2025.2604390openalex-snapshot
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inferred← citeshttps://doi.org/10.1145/3833541.3833582openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/beverages10020035openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/foods13030398openalex-snapshot
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