{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,4]],"date-time":"2026-06-04T20:06:36Z","timestamp":1780603596174,"version":"3.54.1"},"reference-count":38,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,10,1]],"date-time":"2024-10-01T00:00:00Z","timestamp":1727740800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,10,1]],"date-time":"2024-10-01T00:00:00Z","timestamp":1727740800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,6,24]],"date-time":"2024-06-24T00:00:00Z","timestamp":1719187200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002855","name":"Ministry of Science and Technology of the People&apos;s Republic of China","doi-asserted-by":"publisher","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}],"id":[{"id":"10.13039\/501100002855","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012165","name":"Key Technologies Research and Development Program","doi-asserted-by":"publisher","award":["202104\\u202Fh04020023"],"award-info":[{"award-number":["202104\\u202Fh04020023"]}],"id":[{"id":"10.13039\/501100012165","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010038","name":"Earmarked Fund for China Agriculture Research System","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100010038","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2021YFD1601102"],"award-info":[{"award-number":["2021YFD1601102"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,10]]},"DOI":"10.1016\/j.fochx.2024.101595","type":"journal-article","created":{"date-parts":[[2024,6,27]],"date-time":"2024-06-27T20:55:44Z","timestamp":1719521744000},"page":"101595","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":7,"special_numbering":"C","title":["Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics"],"prefix":"10.1016","volume":"23","author":[{"given":"Yida","family":"Wu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tiehan","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjing","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jixin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuming","family":"Wei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yujie","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luqing","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingming","family":"Ning","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2024.101595_bb2000","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1016\/j.jplph.2010.07.016","article-title":"The biosynthesis of flavonoids is enhanced similarly by UV radiation and root zone salinity in L. vulgare leaves","volume":"168","author":"Agati","year":"2011","journal-title":"Journal of Plant Physiology"},{"key":"10.1016\/j.fochx.2024.101595_bb0005","doi-asserted-by":"crossref","first-page":"693","DOI":"10.1080\/10408399709527797","article-title":"The chemistry of tea flavonoids","volume":"37","author":"Balentine","year":"1997","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2024.101595_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127412","article-title":"Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing","volume":"332","author":"Chen","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0015","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1038\/s41538-022-00124-8","article-title":"Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion","volume":"6","author":"Chen","year":"2022","journal-title":"npj Science of Food"},{"key":"10.1016\/j.fochx.2024.101595_bb0020","doi-asserted-by":"crossref","DOI":"10.3389\/fpls.2023.1114284","article-title":"Transcriptome-based variations effectively untangling the intraspecific relationships and selection signals in Xinyang Maojian tea population","volume":"14","author":"Cheng","year":"2023","journal-title":"Frontiers in Plant Science"},{"key":"10.1016\/j.fochx.2024.101595_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131796","article-title":"LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea","volume":"374","author":"Han","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113791","article-title":"Effects of different withering methods on the taste of Keemun black tea","volume":"166","author":"Huang","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2024.101595_bb0035","doi-asserted-by":"crossref","first-page":"3735","DOI":"10.1007\/s13197-016-2349-y","article-title":"Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference","volume":"53","author":"Kim","year":"2016","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101595_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128114","article-title":"Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics","volume":"339","author":"Li","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0045","first-page":"1","article-title":"Comparison of the nutritional and taste characteristics of 5 edible fungus powders based on the composition of hydrolyzed amino acids and free amino acids","volume":"2022","author":"Li","year":"2022","journal-title":"Journal of Food Quality"},{"key":"10.1016\/j.fochx.2024.101595_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111639","article-title":"A new strategy for grading of Lu'an guapian green tea by combination of differentiated metabolites and hypoglycaemia effect","volume":"159","author":"Li","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101595_bb0055","article-title":"L-Theanine: A unique functional amino acid in tea (Camellia sinensis L.) with multiple health benefits and food applications","volume":"9","author":"Li","year":"2022","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/j.fochx.2024.101595_bb0060","doi-asserted-by":"crossref","first-page":"236","DOI":"10.1016\/j.foodchem.2018.07.039","article-title":"Simultaneous determination of six main types of lipid-soluble pigments in green tea by visible and near-infrared spectroscopy","volume":"270","author":"Li","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0065","doi-asserted-by":"crossref","first-page":"3015","DOI":"10.1271\/bbb.80328","article-title":"L -Theanine elicits an umami taste with inosine 5\u2032-monophosphate","volume":"72","author":"Narukawa","year":"2008","journal-title":"Bioscience, Biotechnology, and Biochemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0070","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.16797","article-title":"Dynamic changes of color, volatile, and non-volatile components during mechanized processing of green tea","volume":"46","author":"Qiu","year":"2022","journal-title":"Food Processing and Preservation"},{"key":"10.1016\/j.fochx.2024.101595_bb0075","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1007\/s00484-010-0322-4","article-title":"Time series in analysis of yerba-mate biennial growth modified by environment","volume":"55","author":"Rakocevic","year":"2011","journal-title":"International Journal of Biometeorology"},{"key":"10.1016\/j.fochx.2024.101595_bb0080","doi-asserted-by":"crossref","first-page":"5377","DOI":"10.1021\/jf050294d","article-title":"Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments","volume":"53","author":"Scharbert","year":"2005","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0085","doi-asserted-by":"crossref","first-page":"3498","DOI":"10.1021\/jf049802u","article-title":"Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse","volume":"52","author":"Scharbert","year":"2004","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0090","doi-asserted-by":"crossref","first-page":"9422","DOI":"10.1021\/jf061312+","article-title":"Effect of extended aging of Parma dry-cured ham on the content of oligopeptides and free amino acids","volume":"54","author":"Sforza","year":"2006","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0100","doi-asserted-by":"crossref","DOI":"10.1038\/s41598-020-69531-9","article-title":"Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: Insights on the effect of different oral epithelia","volume":"10","author":"Soares","year":"2020","journal-title":"Scientific Reports"},{"key":"10.1016\/j.fochx.2024.101595_bb0105","doi-asserted-by":"crossref","first-page":"7447","DOI":"10.3390\/molecules28217447","article-title":"Study on the dynamic changes in non-volatile metabolites of Rizhao green tea based on metabolomics","volume":"28","author":"Sun","year":"2023","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2024.101595_bb0110","doi-asserted-by":"crossref","first-page":"3562","DOI":"10.3390\/molecules27113562","article-title":"Dynamic variation of amino acid contents and identification of sterols in Xinyang Mao Jian green tea","volume":"27","author":"Sun","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2024.101595_bb0115","doi-asserted-by":"crossref","first-page":"918","DOI":"10.3390\/molecules23040918","article-title":"Synthesis of Theaflavins and their functions","volume":"23","author":"Takemoto","year":"2018","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2024.101595_bb0120","doi-asserted-by":"crossref","first-page":"2769","DOI":"10.1002\/fsn3.1143","article-title":"Catechin and caffeine contents in green tea at different harvest periods and their metabolism in miniature swine","volume":"7","author":"Wakamatsu","year":"2019","journal-title":"Food Science & Nutrition"},{"key":"10.1016\/j.fochx.2024.101595_bb0125","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"},{"key":"10.1016\/j.fochx.2024.101595_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.plantsci.2020.110546","article-title":"The R2R3-MYB transcription factor CsMYB73 negatively regulates l-Theanine biosynthesis in tea plants (Camellia sinensis L.)","volume":"298","author":"Wen","year":"2020","journal-title":"Plant Science"},{"key":"10.1016\/j.fochx.2024.101595_bb0135","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2022.1079325","article-title":"The molecular mechanisms of quality difference for alpine Qingming green tea and Guyu green tea by integrating multi-omics","volume":"9","author":"Xiao","year":"2023","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/j.fochx.2024.101595_bb0140","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"},{"key":"10.1016\/j.fochx.2024.101595_bb0145","doi-asserted-by":"crossref","first-page":"1753","DOI":"10.1080\/09168451.2014.930326","article-title":"The human bitter taste receptor hTAS2R39 is the primary receptor for the bitterness of theaflavins","volume":"78","author":"Yamazaki","year":"2014","journal-title":"Bioscience, Biotechnology, and Biochemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0150","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1016\/j.tifs.2022.02.031","article-title":"Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies","volume":"123","author":"Ye","year":"2022","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2024.101595_bb0155","doi-asserted-by":"crossref","first-page":"1085","DOI":"10.3390\/agronomy12051085","article-title":"Temporal variation of the non-volatile compounds and key odorants in Xinyang Maojian green teas during the spring and autumn seasons","volume":"12","author":"Yin","year":"2022","journal-title":"Agronomy"},{"key":"10.1016\/j.fochx.2024.101595_bb2005","first-page":"6120","article-title":"Sensomics-Assisted Characterization of Key Flowery Aroma Compounds in Lu\u2019an Guapian Green Tea Infusion (Camellia sinensis)","volume":"71","author":"Yu","year":"2023","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2019.108814","article-title":"Metabolomics analysis of Camellia sinensis with respect to harvesting time","volume":"128","author":"Zeng","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101595_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137851","article-title":"Investigation of the effect of over-fired drying on the taste and aroma of Lu'an Guapian tea using metabolomics and sensory histology techniques","volume":"437","author":"Zhang","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101595_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113224","article-title":"Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea","volume":"173","author":"Zhang","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101595_bb0175","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 & Technology"},{"key":"10.1016\/j.fochx.2024.101595_bb0180","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1186\/s12870-017-1012-8","article-title":"Metabolomics analysis reveals the metabolic and functional roles of flavonoids in light-sensitive tea leaves","volume":"17","author":"Zhang","year":"2017","journal-title":"BMC Plant Biology"},{"key":"10.1016\/j.fochx.2024.101595_bb0185","doi-asserted-by":"crossref","first-page":"871","DOI":"10.3390\/metabo12090871","article-title":"Regulation mechanism of plant pigments biosynthesis: Anthocyanins, carotenoids, and Betalains","volume":"12","author":"Zhao","year":"2022","journal-title":"Metabolites"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524004838?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524004838?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T06:07:21Z","timestamp":1778911641000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157524004838"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,10]]},"references-count":38,"alternative-id":["S2590157524004838"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101595","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101595","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101595"}}