{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T15:25:57Z","timestamp":1791905157011,"version":"4.3.4"},"reference-count":50,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,12,28]],"date-time":"2025-12-28T00:00:00Z","timestamp":1766880000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100010844","name":"Hanshan Normal University","doi-asserted-by":"publisher","award":["XSB202409"],"award-info":[{"award-number":["XSB202409"]}],"id":[{"id":"10.13039\/501100010844","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010844","name":"Hanshan Normal University","doi-asserted-by":"publisher","award":["QD202124"],"award-info":[{"award-number":["QD202124"]}],"id":[{"id":"10.13039\/501100010844","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32370132"],"award-info":[{"award-number":["32370132"]}],"id":[{"id":"10.13039\/501100001809","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":[[2026,2]]},"DOI":"10.1016\/j.fochx.2025.103469","type":"journal-article","created":{"date-parts":[[2026,1,18]],"date-time":"2026-01-18T06:13:19Z","timestamp":1768716799000},"page":"103469","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":3,"special_numbering":"C","title":["Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea"],"prefix":"10.1016","volume":"34","author":[{"given":"Mo","family":"Ding","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shanshan","family":"Meng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lei","family":"Hu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongyan","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianjian","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fengnian","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengchao","family":"Yu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jean W.H.","family":"Yong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhong","family":"Hu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2025.103469_bb0005","article-title":"Metabolomics reveals a differential attitude in phytochemical profile of black tea (camellia Sinensis var. assamica) during processing","volume":"24","author":"Aaqil","year":"2024","journal-title":"Food Chemistry: X"},{"issue":"8","key":"10.1016\/j.fochx.2025.103469_bb0010","doi-asserted-by":"crossref","first-page":"15593","DOI":"10.3390\/s140815593","article-title":"Use of temperature and humidity sensors to determine moisture content of oolong tea","volume":"14","author":"Chen","year":"2014","journal-title":"Sensors (Basel, Switzerland)"},{"issue":"2","key":"10.1016\/j.fochx.2025.103469_bb0015","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1007\/s11947-008-0075-9","article-title":"Moisture sorption isotherms of oolong tea","volume":"3","author":"Chen","year":"2010","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.fochx.2025.103469_bb0020","article-title":"Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture","volume":"128, Article 108778","author":"Chen","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2025.103469_bb0025","article-title":"Understanding the aroma diversity of Dancong tea (Camellia sinensis) from the floral and honey odors: Relationship between volatile compounds and sensory characteristics by chemometrics","volume":"140, Article 109103","author":"Chen","year":"2022","journal-title":"Food Control"},{"issue":"1","key":"10.1016\/j.fochx.2025.103469_bb0030","doi-asserted-by":"crossref","first-page":"6642166","DOI":"10.1155\/2024\/6642166","article-title":"Metabolomic analysis of nonvolatile substances in Yingde black tea (Camellia sinensis) from different regions at various processing stages","volume":"2024","author":"Chen","year":"2024","journal-title":"Journal of Food Biochemistry"},{"issue":"2","key":"10.1016\/j.fochx.2025.103469_bb0035","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1016\/j.foodres.2012.07.007","article-title":"Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas","volume":"53","author":"Chen","year":"2013","journal-title":"Food Research International"},{"issue":"22","key":"10.1016\/j.fochx.2025.103469_bb0040","doi-asserted-by":"crossref","first-page":"10221","DOI":"10.1039\/D3FO02474A","article-title":"The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking","volume":"14","author":"Dong","year":"2023","journal-title":"Food & Function"},{"key":"10.1016\/j.fochx.2025.103469_bb0045","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.2025.103469_bb0050","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1038\/s41467-023-44420-7","article-title":"Modular assembly of an artificially concise biocatalytic cascade for the manufacture of phenethylisoquinoline alkaloids","volume":"15","author":"Gao","year":"2024","journal-title":"Nature Communications"},{"key":"10.1016\/j.fochx.2025.103469_bb0055","article-title":"Widely targeted metabolomic analysis reveals metabolite changes induced by incorporating black tea fermentation techniques in oolong tea processing for quality improvement","volume":"459, Article 140433","author":"Hao","year":"2024","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.103469_bb0060","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.fshw.2015.04.001","article-title":"Tea aroma formation","volume":"4","author":"Ho","year":"2015","journal-title":"Food Science and Human Wellness"},{"key":"10.1016\/j.fochx.2025.103469_bb0065","doi-asserted-by":"crossref","first-page":"202","DOI":"10.1016\/j.foodchem.2018.07.016","article-title":"Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment","volume":"269","author":"Hu","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103469_bb0070","article-title":"Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar \u2018Ming guan\u2019(MG) during white tea withering process","volume":"202, Article 115784","author":"Huang","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2025.103469_bb0075","article-title":"Improved generalization of spectral models associated with Vis-NIR spectroscopy for determining the moisture content of different tea leaves","volume":"293, Article 110374","author":"Huang","year":"2021","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.fochx.2025.103469_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101985","article-title":"Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees","volume":"50","author":"Lan","year":"2022","journal-title":"Food Bioscience"},{"issue":"1","key":"10.1016\/j.fochx.2025.103469_bb0085","doi-asserted-by":"crossref","first-page":"5450","DOI":"10.1038\/s41467-024-49521-5","article-title":"Flavor-switchable scaffold for cultured meat with enhanced aromatic properties","volume":"15","author":"Lee","year":"2024","journal-title":"Nature Communications"},{"key":"10.1016\/j.fochx.2025.103469_bb0090","article-title":"Characteristic aroma compounds in naturally withered and combined withered \u03b3-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value","volume":"176, Article 114467","author":"Li","year":"2023","journal-title":"Lwt"},{"key":"10.1016\/j.fochx.2025.103469_bb0095","article-title":"Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway","volume":"178","author":"Liu","year":"2024","journal-title":"Food Research International(Feb.)"},{"issue":"3","key":"10.1016\/j.fochx.2025.103469_bb0100","doi-asserted-by":"crossref","first-page":"1185","DOI":"10.1007\/s13197-018-3034-0","article-title":"Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times","volume":"55","author":"Liu","year":"2018","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2025.103469_bb0105","article-title":"Effects of harvest season and altitude on the traceability of Fenghuang Dancong tea: Based on stable isotopes and machine learning","volume":"X, 28, Article 102532","author":"Liu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103469_bb0110","article-title":"Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods. Food","volume":"36, Article 100618","author":"Liu","year":"2020","journal-title":"Bioscience"},{"issue":"7819","key":"10.1016\/j.fochx.2025.103469_bb0115","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1038\/s41586-020-2546-8","article-title":"Discovery and engineering of colchicine alkaloid biosynthesis","volume":"584","author":"Nett","year":"2020","journal-title":"Nature"},{"key":"10.1016\/j.fochx.2025.103469_bb0120","article-title":"Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC-MS and GC\u00d7GC-MS combined with machine learning","volume":"213, Article 116568","author":"Niu","year":"2025","journal-title":"Food Research International"},{"issue":"11","key":"10.1016\/j.fochx.2025.103469_bb0125","doi-asserted-by":"crossref","first-page":"2627","DOI":"10.3390\/foods10112627","article-title":"Different withering times affect sensory qualities, chemical components, and nutritional characteristics of black tea","volume":"10","author":"Ntezimana","year":"2021","journal-title":"Foods"},{"issue":"24","key":"10.1016\/j.fochx.2025.103469_bb0130","doi-asserted-by":"crossref","first-page":"6027","DOI":"10.3390\/molecules25246027","article-title":"Characteristic volatile fingerprints and odor activity values in different citrus-tea by HS-GC-IMS and HS-SPME-GC-MS","volume":"25","author":"Qi","year":"2020","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2025.103469_bb0135","article-title":"Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME\/GC-MS combined with multivariate analysis","volume":"173, Article 113356","author":"Qin","year":"2023","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/j.fochx.2025.103469_bb0140","doi-asserted-by":"crossref","first-page":"376","DOI":"10.1002\/elsc.201400156","article-title":"Terpene glucoside production: Improved biocatalytic processes using glycosyltransferases","volume":"15","author":"Schwab","year":"2015","journal-title":"Engineering in Life Sciences"},{"key":"10.1016\/j.fochx.2025.103469_bb0145","article-title":"Metabolomics and electronic tongue reveal the effects of different storage years on metabolites and taste quality of oolong tea","volume":"152. Article 109847","author":"Sun","year":"2023","journal-title":"Food Control"},{"issue":"3","key":"10.1016\/j.fochx.2025.103469_bb0150","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1002\/cem.695","article-title":"Orthogonal projections to latent structures (O-PLS)","volume":"16","author":"Trygg","year":"2002","journal-title":"Journal of Chemometrics: A Journal of the Chemometrics Society"},{"key":"10.1016\/j.fochx.2025.103469_bb0155","article-title":"Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea","volume":"169, Article 112860","author":"Wang","year":"2023","journal-title":"Food Research International"},{"issue":"34","key":"10.1016\/j.fochx.2025.103469_bb0160","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1021\/acs.jafc.2c02249","article-title":"Decoding the specific roasty aroma Wuyi rock tea (Camellia sinensis: Dahongpao) by the Sensomics approach","volume":"70","author":"Wang","year":"2022","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103469_bb0165","article-title":"Effects of processing technology on tea quality analyzed using high-resolution mass spectrometry-based metabolomics","volume":"443, Article 138548","author":"Wang","year":"2024","journal-title":"Food Chemistry"},{"issue":"3","key":"10.1016\/j.fochx.2025.103469_bb0170","doi-asserted-by":"crossref","first-page":"398","DOI":"10.3390\/foods13030398","article-title":"Effects of different expansion temperatures on the non-volatile qualities of tea stems","volume":"13","author":"Wang","year":"2024","journal-title":"Foods"},{"issue":"22","key":"10.1016\/j.fochx.2025.103469_bb0175","doi-asserted-by":"crossref","first-page":"3601","DOI":"10.3390\/foods11223601","article-title":"The impact of different withering approaches on the metabolism of flavor compounds in oolong tea leaves","volume":"11","author":"Wang","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.103469_bb0180","article-title":"From lab to factory: A calibration transfer strategy from HSI to online NIR optimized for quality control of green tea fixation","volume":"339, Article 111284","author":"Wang","year":"2023","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.1016\/j.fochx.2025.103469_bb0190","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1038\/nprot.2012.135","article-title":"Global metabolic profiling of animal and human tissues via UPLC-MS","volume":"8","author":"Want","year":"2013","journal-title":"Nature Protocols"},{"key":"10.1016\/j.fochx.2025.103469_bb0195","article-title":"Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism","author":"Wei","year":"2025","journal-title":"Journal of Advanced Research."},{"issue":"8","key":"10.1016\/j.fochx.2025.103469_bb0200","doi-asserted-by":"crossref","first-page":"923","DOI":"10.4236\/fns.2019.108066","article-title":"Effect of Monascus fermentation on aroma patterns of semi-dried grass carp","volume":"10","author":"Wu","year":"2019","journal-title":"Food and Nutrition Sciences"},{"key":"10.1016\/j.fochx.2025.103469_bb0205","article-title":"Aroma dynamic characteristics during the process of variable-temperature final firing of congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry","volume":"137, Article 109656","author":"Yang","year":"2020","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2025.103469_bb0210","article-title":"Optimization of pile-fermentation process, quality and microbial diversity analysis of dark hawk tea (Machilus rehderi)","volume":"192, Article 115707","author":"Yang","year":"2024","journal-title":"Lwt"},{"key":"10.1016\/j.fochx.2025.103469_bb0215","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1016\/j.tifs.2022.09.013","article-title":"A critical review of key odorants in green tea: Identification and biochemical formation pathway","volume":"129","author":"Yin","year":"2022","journal-title":"Trends in Food Science & Technology"},{"issue":"5","key":"10.1016\/j.fochx.2025.103469_bb0220","doi-asserted-by":"crossref","first-page":"3867","DOI":"10.1111\/1541-4337.12999","article-title":"Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques","volume":"21","author":"Zhai","year":"2022","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2025.103469_bb0225","article-title":"UPLC-Q-Exactive-MS based metabolomics reveals chemical variations of three types of insect teas and their in vitro antioxidant activities","volume":"160, Article 113332","author":"Zhang","year":"2022","journal-title":"Lwt"},{"issue":"9","key":"10.1016\/j.fochx.2025.103469_bb0230","doi-asserted-by":"crossref","first-page":"1249","DOI":"10.3390\/plants13091249","article-title":"Metabolite profiling reveals the dynamic changes in non-volatiles and volatiles during the enzymatic-catalyzed processing of Aijiao oolong tea","volume":"13","author":"Zhang","year":"2024","journal-title":"Plants"},{"key":"10.1016\/j.fochx.2025.103469_bb0235","article-title":"Decoding the quantitative structure-activity relationship and astringency formation mechanism of oxygenated aromatic compounds","volume":"210, Article 116421","author":"Zhang","year":"2025","journal-title":"Food Research International"},{"issue":"5","key":"10.1016\/j.fochx.2025.103469_bb0240","doi-asserted-by":"crossref","first-page":"667","DOI":"10.1080\/07388551.2020.1752617","article-title":"Exploring plant metabolic genomics: Chemical diversity, metabolic complexity in the biosynthesis and transport of specialized metabolites with the tea plant as a model","volume":"40","author":"Zhao","year":"2020","journal-title":"Critical Reviews in Biotechnology"},{"key":"10.1016\/j.fochx.2025.103469_bb0245","article-title":"Utilizing nontargeted metabolomics integrated with quality component quantitation via differential analysis to reveal the taste differences between and metabolite characteristics of hawk black tea and hawk white tea","volume":"197, Article 115216","author":"Zhao","year":"2024","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.fochx.2025.103469_bb0250","doi-asserted-by":"crossref","first-page":"160","DOI":"10.3390\/foods13010160","article-title":"Transcriptomic insights into the enhanced aroma of Guangdong oolong dry tea (Camellia sinensis cv. Yashixiang Dancong) in winter","volume":"13","author":"Zheng","year":"2024","journal-title":"Foods"},{"issue":"33","key":"10.1016\/j.fochx.2025.103469_bb0255","doi-asserted-by":"crossref","first-page":"8295","DOI":"10.1021\/jf501934w","article-title":"Comparison of the volatiles formed by oxidation of phosphatidylcholine to triglyceride in model systems","volume":"62","author":"Zhou","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525013161?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525013161?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T23:55:22Z","timestamp":1773359722000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525013161"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,2]]},"references-count":50,"alternative-id":["S2590157525013161"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103469","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,2]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103469","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103469"}}