{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,16]],"date-time":"2026-01-16T02:56:30Z","timestamp":1768532190417,"version":"3.49.0"},"reference-count":41,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2019,6,17]],"date-time":"2019-06-17T00:00:00Z","timestamp":1560729600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004761","name":"Natural Science Foundation of Hunan Province, China","doi-asserted-by":"crossref","award":["2017JJ3104"],"award-info":[{"award-number":["2017JJ3104"]}],"id":[{"id":"10.13039\/501100004761","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Planned Science and Technology Project (Key Research & Development) of Hunan Province, China","award":["2016NK2150"],"award-info":[{"award-number":["2016NK2150"]}]},{"name":"Project of Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization","award":["16KFXM05"],"award-info":[{"award-number":["16KFXM05"]}]},{"name":"High-level Scientific Research Foundation for the introduction of talent of Central South University of Forestry Technology, China","award":["2017YJ017"],"award-info":[{"award-number":["2017YJ017"]}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2019,7]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      \u2018Anji Baicha\u2019 (\n                      <jats:italic>Camellia sinensis<\/jats:italic>\n                      ) is a low\u2010temperature\u2010sensitive tea variety. During the development of young shoots, the leaves of \u2018Anji Baicha\u2019 exhibit periodic albinism. The quality of \u2018Anji Baicha\u2019 is closely related to the color of the fresh leaves, with whiter leaves affording a higher amino acid content and superior sensory quality after processing. However, the metabolic mechanism of its quality formation is still unclear. In this study, we analyzed the metabolomic changes of young shoots of \u2018Anji Baicha\u2019 and screened for metabolic markers that may be involved in the periodic albinism. Positive\u2010 and negative\u2010mode UPLC\u2010QTOF\u2010MS was applied to the metabolomic analysis of young leaves of \u2018Anji Baicha\u2019 during three developmental stages (i.e., the pre\u2010albescent, albescent, and regreening stages). The results revealed significant differences in the metabolic profiles of the young leaves at the three stages. The differential metabolites were mainly related to the pathways of flavonoid, phenylpropanoid, and amino acid biosynthesis. The concentrations of several amino acids (primarily\n                      <jats:sc>l<\/jats:sc>\n                      \u2010theanine,\n                      <jats:sc>l<\/jats:sc>\n                      \u2010glutamate, N\n                      <jats:sub>2<\/jats:sub>\n                      \u2010acetyl\u2010\n                      <jats:sc>l<\/jats:sc>\n                      \u2010ornithine,\n                      <jats:sc>l<\/jats:sc>\n                      \u2010aspartic acid,\n                      <jats:sc>d<\/jats:sc>\n                      \u2010proline,\n                      <jats:sc>l<\/jats:sc>\n                      \u2010glutamine,\n                      <jats:sc>l<\/jats:sc>\n                      \u2010leucine, and pyroglutamic acid) and 12\u2010OPDA were significantly higher in the albescent stage. In contrast, during the albescent stages, the concentrations of several carbohydrates (\n                      <jats:sc>d<\/jats:sc>\n                      \u2010fructose, \u03b2\u2010\n                      <jats:sc>d<\/jats:sc>\n                      \u2010galactopyranose, 3\u2010\n                      <jats:italic>O<\/jats:italic>\n                      \u2010fucopyranosyl\u20102\u2010acetamido\u20102\u2010deoxyglucopyranose, galactose\u2010\u03b2\u20101, 4\u2010xylose acetyl\u2010maltose, and 2\u2010fucosyllactose) were significantly lower. Moreover, catechins (mainly epigallocatechin and catechin derivatives), dimeric catechins (primarily proanthocyanidins), and flavonol and flavonol\/flavone glycosides (mainly kaempferol, myricetin, quercetin, cyanidin, and delphinidin glycosides) were detected at the highest levels in the regreening or pre\u2010albescent stages. The obtained results enhance the current understanding of the metabolic mechanisms of periodic albinism and quality development formation in \u2018Anji Baicha\u2019.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>The obtained results not only provide information regarding differential metabolites but also advance the understanding of the mechanism of periodic albinism in \u2018Anji Baicha\u2019 at the metabolite level and open up new possibilities for the genetic improvement of tea cultivars.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14657","type":"journal-article","created":{"date-parts":[[2019,6,17]],"date-time":"2019-06-17T13:09:58Z","timestamp":1560776998000},"page":"1746-1757","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Analysis of Young Shoots of \u2018Anji Baicha\u2019 (\n                    <i>Camellia sinensis<\/i>\n                    ) at Three Developmental Stages Using Nontargeted LC\u2010MS\u2010Based Metabolomics"],"prefix":"10.1111","volume":"84","author":[{"given":"Chaozhen","family":"Zeng","sequence":"first","affiliation":[{"name":"College of Life Science and Technology Central South Univ. of Forestry and Technology  Changsha Hunan 410004 China"},{"name":"Hunan Provincial Base for Scientific and Technological Innovation Cooperation  Changsha 410004 China"},{"name":"Hunan Provincial Key Lab. of Crop Germplasm Innovation and Utilization  Changsha 410128 China"},{"name":"Key Lab. of Tea Science, Ministry of Education Hunan Agricultural Univ.  Changsha Hunan 410128 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Haiyan","family":"Lin","sequence":"additional","affiliation":[{"name":"Key Lab. of Tea Science, Ministry of Education Hunan Agricultural Univ.  Changsha Hunan 410128 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhixiang","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Life Science and Technology Central South Univ. of Forestry and Technology  Changsha Hunan 410004 China"},{"name":"Hunan Provincial Base for Scientific and Technological Innovation Cooperation  Changsha 410004 China"},{"name":"Hunan Provincial Key Lab. of Crop Germplasm Innovation and Utilization  Changsha 410128 China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8532-1791","authenticated-orcid":false,"given":"Zhonghua","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Lab. of Tea Science, Ministry of Education Hunan Agricultural Univ.  Changsha Hunan 410128 China"},{"name":"Natl. Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients  Changsha Hunan 410128 China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2019,6,17]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408399709527797"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules23020104"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.10.010"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.03.028"},{"key":"e_1_2_7_6_1","first-page":"368","article-title":"Research progress in white tea and Anji white tea","volume":"34","author":"Deng J.","year":"2013","journal-title":"Science and Technology of Food Industry"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/14620316.2006.11512142"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.01.044"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.11.054"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.09.184"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf902929h"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf902818c"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf102415m"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.11.086"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.12.004"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf202304z"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b05623"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0139996"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1186\/1477-5956-9-44"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b00404"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2012.09.033"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2016.10.017"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf050294d"},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2015.05.022"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.1631\/jzus.B1300238"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.12.052"},{"key":"e_1_2_7_27_1","doi-asserted-by":"publisher","DOI":"10.1021\/pr100880y"},{"key":"e_1_2_7_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2015.11.018"},{"key":"e_1_2_7_29_1","doi-asserted-by":"publisher","DOI":"10.1104\/pp.107.096115"},{"key":"e_1_2_7_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.07.092"},{"key":"e_1_2_7_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.06.056"},{"key":"e_1_2_7_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.plaphy.2013.06.019"},{"key":"e_1_2_7_33_1","article-title":"Comprehensive metabolomic, proteomic and physiological analyses of grain yield reduction in rice under abrupt drought\u2010flood alternation stress","author":"Xiong Q. Q.","year":"2018","journal-title":"Physiologia Plantarum"},{"key":"e_1_2_7_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.12.045"},{"key":"e_1_2_7_35_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf301340z"},{"key":"e_1_2_7_36_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-017-02128-x"},{"key":"e_1_2_7_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.gene.2015.01.007"},{"key":"e_1_2_7_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.10.113"},{"key":"e_1_2_7_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2017.11.026"},{"key":"e_1_2_7_40_1","first-page":"187","article-title":"1HNMR\u2010based metabolomics study on Pu\u2010erh raw tea from two different origins","volume":"32","author":"Zheng Q. F.","year":"2016","journal-title":"Journal of Guangdong Pharmaceutical University"},{"key":"e_1_2_7_41_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-018-32447-6"},{"key":"e_1_2_7_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.01.026"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.14657","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.14657","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.14657","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.14657","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T12:20:13Z","timestamp":1762172413000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.14657"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,6,17]]},"references-count":41,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2019,7]]}},"alternative-id":["10.1111\/1750-3841.14657"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.14657","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,6,17]]},"assertion":[{"value":"2019-01-09","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2019-04-23","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2019-06-17","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}