{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:46:53Z","timestamp":1793036813015,"version":"4.5.0"},"reference-count":36,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,3,1]],"date-time":"2024-03-01T00:00:00Z","timestamp":1709251200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,3,1]],"date-time":"2024-03-01T00:00:00Z","timestamp":1709251200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2023,12,21]],"date-time":"2023-12-21T00:00:00Z","timestamp":1703116800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,3]]},"DOI":"10.1016\/j.fochx.2023.101093","type":"journal-article","created":{"date-parts":[[2023,12,26]],"date-time":"2023-12-26T11:46:39Z","timestamp":1703591199000},"page":"101093","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":9,"special_numbering":"C","title":["Integration of non-targeted\/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas"],"prefix":"10.1016","volume":"21","author":[{"given":"Yuan","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yilong","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tian","family":"Xiao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huimin","family":"Jia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Xiao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhonghua","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kunbo","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingzhi","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"6","key":"10.1016\/j.fochx.2023.101093_b0005","doi-asserted-by":"crossref","first-page":"6852","DOI":"10.3390\/molecules18066852","article-title":"Application and analysis of the folin ciocalteu method for the determination of the total phenolic content from Limonium brasiliense L","volume":"18","author":"Blainski","year":"2013","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2023.101093_b0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.126050","article-title":"Dynamic characteristics of dough during the fermentation process of Chinese steamed bread","volume":"312","author":"Chang","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2023.101093_b0015","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.foodchem.2015.09.056","article-title":"Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers","volume":"196","author":"Fan","year":"2016","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2023.101093_b0020","first-page":"63","article-title":"The effect of technological factors on yellow tea quality and taste-chemical constituents in the yellowing process","volume":"39","author":"Fan","year":"2019","journal-title":"Journal of Tea Science"},{"issue":"3","key":"10.1016\/j.fochx.2023.101093_b0025","doi-asserted-by":"crossref","first-page":"940","DOI":"10.3390\/molecules27030940","article-title":"Effect of Yellowing duration on the chemical profile of yellow tea and the associations with sensory traits","volume":"27","author":"Fan","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2023.101093_b0030","article-title":"Yellow tea: More than turning green leaves to yellow","volume":"1\u201318","author":"Feng","year":"2023","journal-title":"Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2023.101093_b0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.biopha.2020.110514","article-title":"Dark tea extracts: Chemical constituents and modulatory effect on gastrointestinal function","volume":"130","author":"Gong","year":"2020","journal-title":"Biomedicine and Pharmacotherapy"},{"key":"10.1016\/j.fochx.2023.101093_b0040","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.radphyschem.2012.12.011","article-title":"Comparative effects of irradiation, fumigation, and storage on the free amino acids and sugar contents of green, black and oolong teas","volume":"86","author":"Kausar","year":"2013","journal-title":"Radiation Physics Chemistry"},{"issue":"9","key":"10.1016\/j.fochx.2023.101093_b0045","doi-asserted-by":"crossref","first-page":"1891","DOI":"10.3109\/13880209.2015.1137600","article-title":"Protective effect of yellow tea extract on N-nitrosodiethylamine-induced liver carcinogenesis","volume":"54","author":"Kujawska","year":"2016","journal-title":"Pharmaceutical Biology"},{"issue":"2","key":"10.1016\/j.fochx.2023.101093_b0050","doi-asserted-by":"crossref","first-page":"207","DOI":"10.3136\/fstr.21.207","article-title":"Identification of fake green tea by sensory assessment and electronic tongue","volume":"21","author":"Li","year":"2015","journal-title":"Food Science Technology Research"},{"key":"10.1016\/j.fochx.2023.101093_b0055","first-page":"50","article-title":"China tea production and marketing report in 2014 and situation forecast in 2015","volume":"6","author":"Mei","year":"2015","journal-title":"Tea World (In chinese)"},{"key":"10.1016\/j.fochx.2023.101093_b0060","series-title":"Study of the taste quality of green tea based on metabolomics analysis","author":"Qi","year":"2016"},{"key":"10.1016\/j.fochx.2023.101093_b0065","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.lwt.2018.09.036","article-title":"Effect of different drying methods on the sensory quality and chemical components of black tea","volume":"99","author":"Qu","year":"2019","journal-title":"LWT-Food Science and Technology"},{"issue":"6","key":"10.1016\/j.fochx.2023.101093_b0070","doi-asserted-by":"crossref","first-page":"667","DOI":"10.1007\/s11746-997-0199-5","article-title":"Effect of processing on flavor precursor amino acids and volatiles of sesame paste (Tehina)","volume":"74","author":"Shahidi","year":"1997","journal-title":"Journal of the American Oil Chemists' Society"},{"key":"10.1016\/j.fochx.2023.101093_b0075","series-title":"Tea biochemistry","author":"Wan","year":"2008"},{"issue":"19","key":"10.1016\/j.fochx.2023.101093_b0080","doi-asserted-by":"crossref","first-page":"5423","DOI":"10.1021\/acs.jafc.8b05140","article-title":"Impact of six typical processing methods on the chemical composition of tea leaves using a single Camellia sinensis cultivar, Longjing 43","volume":"67","author":"Wang","year":"2018","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2023.101093_b0085","first-page":"77","article-title":"Study on main flavoring compounds and taste acceptability of yellow tea","volume":"44","author":"Wang","year":"2018","journal-title":"Food and Fermentation Industries"},{"issue":"4","key":"10.1016\/j.fochx.2023.101093_b0090","doi-asserted-by":"crossref","first-page":"1378","DOI":"10.1007\/s13197-020-04649-2","article-title":"Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples","volume":"58","author":"Wang","year":"2021","journal-title":"Journal of Food Science and Technology"},{"issue":"8","key":"10.1016\/j.fochx.2023.101093_b0095","doi-asserted-by":"crossref","first-page":"2931","DOI":"10.1111\/ijfs.14554","article-title":"Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea","volume":"55","author":"Wei","year":"2020","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2023.101093_b0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110792","article-title":"The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process","volume":"139","author":"Wei","year":"2021","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/j.fochx.2023.101093_b0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132982","article-title":"Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process","volume":"388","author":"Wei","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2023.101093_b0110","doi-asserted-by":"crossref","first-page":"567","DOI":"10.1016\/j.foodres.2018.01.063","article-title":"Yellow tea (Camellia sinensis L.), a promising Chinese tea: Processing, chemical constituents and health benefits","volume":"107","author":"Xu","year":"2018","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2023.101093_b0115","doi-asserted-by":"crossref","DOI":"10.1155\/2013\/350801","article-title":"Combining electronic tongue array and chemometrics for discriminating the specific geographical origins of green tea","volume":"2013","author":"Xu","year":"2013","journal-title":"Journal of Analytical Methods in Chemistry"},{"key":"10.1016\/j.fochx.2023.101093_b0120","doi-asserted-by":"crossref","first-page":"482","DOI":"10.1016\/j.foodchem.2019.03.080","article-title":"The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics","volume":"289","author":"Xu","year":"2019","journal-title":"Food Chemistry"},{"issue":"43","key":"10.1016\/j.fochx.2023.101093_b0125","doi-asserted-by":"crossref","first-page":"12084","DOI":"10.1021\/acs.jafc.9b05314","article-title":"Metabolomics based on UHPLC-orbitrap-MS and global natural product social molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea","volume":"67","author":"Xu","year":"2019","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2023.101093_b0130","first-page":"4","article-title":"Research progress of factors effecting yellow tea quality and processing technology","volume":"40","author":"Yang","year":"2013","journal-title":"Journal of Tea Business (In Chinese)"},{"key":"10.1016\/j.fochx.2023.101093_b0135","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.jfca.2017.12.008","article-title":"Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering","volume":"66","author":"Ye","year":"2018","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.fochx.2023.101093_b0140","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.tifs.2020.05.015","article-title":"Association between chemistry and taste of tea: A review","volume":"101","author":"Zhang","year":"2020","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.fochx.2023.101093_b0145","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.foodres.2017.01.026","article-title":"Metabolomic profiling delineate taste qualities of tea leaf pubescence","volume":"94","author":"Zhu","year":"2017","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2023.101093_b0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.126043","article-title":"Microbial bioconversion of the chemical components in dark tea","volume":"312","author":"Zhu","year":"2020","journal-title":"Food Chemistry"},{"issue":"8","key":"10.1016\/j.fochx.2023.101093_b0155","doi-asserted-by":"crossref","first-page":"3603","DOI":"10.1007\/s00394-020-02195-3","article-title":"Tea consumption and colorectal cancer risk: A meta-analysis of prospective cohort studies","volume":"59","author":"Zhu","year":"2020","journal-title":"European Journal of Nutrition"},{"key":"10.1016\/j.fochx.2023.101093_b0160","doi-asserted-by":"crossref","DOI":"10.1155\/2019\/8129648","article-title":"The quality control of tea by near-infrared reflectance (NIR) spectroscopy and chemometrics","volume":"2019","author":"Zhu","year":"2019","journal-title":"Journal of Spectroscopy"},{"issue":"9","key":"10.1016\/j.fochx.2023.101093_b0165","doi-asserted-by":"crossref","first-page":"4105","DOI":"10.1039\/D0FO01768J","article-title":"Combined use of epigallocatechin-3-gallate (EGCG) and caffeine in low doses exhibits marked anti-obesity synergy through regulation of gut microbiota and bile acid metabolism","volume":"12","author":"Zhu","year":"2021","journal-title":"Food and Function"},{"key":"10.1016\/j.fochx.2023.101093_b0170","article-title":"Metabolic profiling and gene expression analyses of purple-leaf formation in tea cultivars (Camellia sinensis var. sinensis and var. assamica). Frontiers","volume":"12","author":"Zhu","year":"2021","journal-title":"Plant Science"},{"issue":"2","key":"10.1016\/j.fochx.2023.101093_b0175","first-page":"074","article-title":"Recent research on the manufacture technology of yellow tea","volume":"38","author":"Zhu","year":"2016","journal-title":"Journal of Tea Business (In Chinese)"},{"key":"10.1016\/j.fochx.2023.101093_b0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129428","article-title":"Roasting process shaping the chemical profile of roasted green tea and the association with aroma features","volume":"353","author":"Zhu","year":"2021","journal-title":"Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157523005369?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157523005369?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,9,28]],"date-time":"2024-09-28T07:31:29Z","timestamp":1727508689000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157523005369"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,3]]},"references-count":36,"alternative-id":["S2590157523005369"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2023.101093","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Integration of non-targeted\/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2023.101093","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2023 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101093"}}