{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T16:15:32Z","timestamp":1790957732708,"version":"4.1.0"},"reference-count":46,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2023,3,14]],"date-time":"2023-03-14T00:00:00Z","timestamp":1678752000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>Withering is an important processing stage in green tea, which contributes to the tea flavor quality. The aim of this work was to comprehensively investigate the changes of chemical features and flavor attributes in Longjing green teas produced with five different withering degrees (moisture content of 75.05, 72.53, 70.07, 68.00, and 64.78%, w.b.). Combined with human sensory evaluation, electronic tongue and chromatic differences analysis, an assessment of the relationship between the withering degree and the sensory quality of Longjing tea was obtained. By using a non-targeted metabolomics approach, 69 significantly differential metabolites were screened. As the withering degree increased, most free amino acids and catechin dimers were increased, largely attributed to the hydrolysis of proteins and catechin oxidative polymerization, respectively. The contents of organic acids as well as phenolic acids and derivatives were reduced. Interestingly, flavone <jats:italic>C<\/jats:italic>-glycosides decreased overall while flavonol <jats:italic>O<\/jats:italic>-glycosides increased. The correlation analysis revealed that metabolites such as theasinensin F, theasinensin B, theaflavin, theaflavin-3,3\u2032-gallate, theaflavin-3\u2032-gallate, malic acid, succinic acid, quinic acid, theanine glucoside and galloylglucose had a greater influence on the taste and color of tea infusion (|r|\u2009&amp;gt;\u20090.6, <jats:italic>p<\/jats:italic>\u2009&amp;lt;\u20090.05). Overall, an appropriate withering degree at a moisture content of around 70% is more favorable to enhance the Longjing tea quality. These results may enhance the understanding of green tea flavor chemistry associated with withering and provide a theoretical basis for green tea processing.<\/jats:p>","DOI":"10.3389\/fnut.2023.1104926","type":"journal-article","created":{"date-parts":[[2023,3,14]],"date-time":"2023-03-14T04:43:01Z","timestamp":1678768981000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":49,"title":["Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics"],"prefix":"10.3389","volume":"10","author":[{"given":"Xujiang","family":"Shan","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qinyan","family":"Yu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Le","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shan","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiayi","family":"Zhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongwen","family":"Jiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haibo","family":"Yuan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qinghua","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ji","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yujie","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuliang","family":"Deng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2023,3,14]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","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":"J Food Compos Anal"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"1014","DOI":"10.4236\/fns.2015.611105","article-title":"Effect of sunlight exposure and different withering durations on Theanine levels in tea (Camellia Sinensis)","volume":"6","author":"Too","year":"2015","journal-title":"Food Nutr Sci"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"303","DOI":"10.1080\/10408398009527280","article-title":"The biochemistry and technology of tea manufacture","volume":"12","author":"Bokuchava","year":"1980","journal-title":"Crit Rev Food Sci Nutr"},{"key":"ref4","doi-asserted-by":"publisher","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":"2019","journal-title":"J Agric Food Chem"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"5960","DOI":"10.1021\/jf070601a","article-title":"Differentiation of green, white, black, oolong, and Pu-Erh teas according to their free amino acids content","volume":"55","author":"Alcazar","year":"2007","journal-title":"J Agric Food Chem"},{"key":"ref6","doi-asserted-by":"publisher","first-page":"E4151","DOI":"10.1073\/pnas.1719622115","article-title":"Draft genome sequence of camellia Sinensis Var. 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