{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T01:42:43Z","timestamp":1792806163029,"version":"4.5.0"},"reference-count":40,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,1,29]],"date-time":"2022-01-29T00:00:00Z","timestamp":1643414400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"China Agriculture Research System of MOF and MARA","award":["CARS-19"],"award-info":[{"award-number":["CARS-19"]}],"id":[{"id":"https:\/\/ror.org\/03p5eky76","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Zhejiang Provincial Natural Science Foundation of China","award":["LQ20C160011"],"award-info":[{"award-number":["LQ20C160011"]}],"id":[{"id":"https:\/\/ror.org\/04aqat463","id-type":"ROR","asserted-by":"crossref"}]},{"name":"Major Agricultural Technology Collaborative Extension Project of Zhejiang Province","award":["2020XTTGCY03"],"award-info":[{"award-number":["2020XTTGCY03"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The yellowing process is the crucial step to form the characteristic sensory and chemical properties of yellow tea. To investigate the chemical changes and the associations with sensory traits during yellowing, yellow teas with different yellowing times (0\u201313 h) were prepared for sensory evaluation and chemical analysis. The intensities of umami and green-tea aroma were reduced whereas sweet taste, mellow taste and sweet aroma were increased under long-term yellowing treatment. A total of 230 chemical constituents were determined, among which 25 non-volatiles and 42 volatiles were the key chemical contributors to sensory traits based on orthogonal partial least squares discrimination analysis (OPLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. The decrease in catechins, flavonol glycosides and caffeine and the increase in certain amino acids contributed to the elevated sweet taste and mellow taste. The sweet, woody and herbal odorants and the fermented and fatty odorants were the key contributors to the characteristic sensory feature of yellow tea with sweet aroma and over-oxidation aroma, including 7 ketones, 5 alcohols, 1 aldehyde, 5 acids, 4 esters, 5 hydrocarbons, 1 phenolic compound and 1 sulfocompound. This study reveals the sensory trait-related chemical changes in the yellowing process of tea, which provides a theoretical basis for the optimization of the yellowing process and quality control of yellow tea.<\/jats:p>","DOI":"10.3390\/molecules27030940","type":"journal-article","created":{"date-parts":[[2022,1,30]],"date-time":"2022-01-30T00:12:56Z","timestamp":1643501576000},"page":"940","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits"],"prefix":"10.3390","volume":"27","author":[{"given":"Fang-Yuan","family":"Fan","sequence":"first","affiliation":[{"name":"Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sen-Jie","family":"Zhou","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hong","family":"Qian","sequence":"additional","affiliation":[{"name":"Deqing Agricultural Technology Extension Center, 883 Zhongxingbei Road, Huzhou 313200, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bang-Zheng","family":"Zong","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chuang-Sheng","family":"Huang","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruo-Lan","family":"Zhu","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hao-Wei","family":"Guo","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shu-Ying","family":"Gong","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,29]]},"reference":[{"key":"ref_1","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 Res. Int."},{"key":"ref_2","first-page":"371","article-title":"Typical Yellow Tea Taste Characteristic and Its Related Taste-Chemical Compositions","volume":"53","author":"Fan","year":"2020","journal-title":"Sci. Agric. Sin."},{"key":"ref_3","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":"J. Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"111512","DOI":"10.1016\/j.lwt.2021.111512","article-title":"Volatile components and key odorants of Chinese yellow tea (Camellia sinensis L.)","volume":"146","author":"Shi","year":"2021","journal-title":"LWT"},{"key":"ref_5","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":"Int. J. Food Sci. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"110792","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":"2020","journal-title":"LWT"},{"key":"ref_7","first-page":"49","article-title":"Preliminary study on the determination and distribution of theaflavins content in different types of tea","volume":"2","author":"Ye","year":"2015","journal-title":"Farm Prod. Proc."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"330","DOI":"10.1089\/jmf.2015.0114","article-title":"Evaluation of Safety and Antioxidant Activity of Yellow Tea (Camellia sinensis L.) Extract for Application in Food","volume":"19","author":"Kujawska","year":"2016","journal-title":"J. Med. Food"},{"key":"ref_9","first-page":"63","article-title":"The effect of technological factors on Yellow tea qual-ity and taste-chemical constituents in the yellowing process","volume":"39","author":"Fan","year":"2019","journal-title":"J. Tea Sci."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Gibson, M., and Newsham, P. (2018). Taste, Flavor and Aroma. Food Science and the Culinary Arts, Elsevier.","DOI":"10.1016\/B978-0-12-811816-0.00003-8"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"109479","DOI":"10.1016\/j.foodres.2020.109479","article-title":"Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances","volume":"136","author":"Wang","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_12","first-page":"165","article-title":"Analysis of the aroma of refined baked green tea using SPME\/GC-MS","volume":"2","author":"Ye","year":"2006","journal-title":"J. Fujian Agric. For. Univ."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Xia, J., Guo, Z., Fang, S., Gu, J., and Liang, X. (2021). Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics. Foods, 10.","DOI":"10.3390\/foods10040868"},{"key":"ref_14","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 Chem."},{"key":"ref_15","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 Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"129428","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 Chem."},{"key":"ref_17","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 Sci. Hum. Wellness"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.foodchem.2019.01.174","article-title":"Tea aroma formation from six model manufacturing processes","volume":"285","author":"Feng","year":"2019","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1007\/s00217-020-03621-w","article-title":"Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection","volume":"247","author":"Bosse","year":"2021","journal-title":"Eur. Food Res. Technol."},{"key":"ref_20","first-page":"190","article-title":"Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial","volume":"76","author":"Vollmer","year":"2018","journal-title":"J. Am. Soc. Brew. Chem."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Zhu, L.-X., Zhang, M.-M., Liu, Z., Shi, Y., and Duan, C.-Q. (2019). Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking. Molecules, 24.","DOI":"10.3390\/molecules24173104"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1016\/j.foodres.2013.02.011","article-title":"Recent studies of the volatile compounds in tea","volume":"53","author":"Yang","year":"2013","journal-title":"Food Res. Int."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1021\/acs.jafc.9b06751","article-title":"Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques","volume":"68","author":"Wang","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1007\/s00217-019-03410-0","article-title":"Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product","volume":"246","author":"Sirtori","year":"2019","journal-title":"Z. Lebensm.-Unters. Forsch."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"576","DOI":"10.1186\/s40064-016-2229-y","article-title":"Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics","volume":"5","author":"Wang","year":"2016","journal-title":"SpringerPlus"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"5391","DOI":"10.1021\/jf010235+","article-title":"Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 3. Change in the Glycoside Content of Tea Leaves during the Oolong Tea Manufacturing Process","volume":"49","author":"Wang","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1656","DOI":"10.1007\/s11947-013-1229-y","article-title":"Use of multi-response modelling to in-vestigate mechanisms of \u03b2-carotene degradation in dried orange-fleshed sweet potato during storage: From carotenoids to aroma compounds","volume":"7","author":"Achir","year":"2014","journal-title":"Food Bioprocess Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1080\/02773813.2014.924967","article-title":"Chemical Polymorphism and Composition of Leaf Essential Oils of Cinnamomum kanehirae Using Gas Chromatography\/Mass Spectrometry, Cluster Analysis, and Principal Component Analysis","volume":"35","author":"Cheng","year":"2015","journal-title":"J. Wood Chem. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.foodchem.2016.02.034","article-title":"Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits","volume":"203","author":"Slaghenaufi","year":"2016","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"121","DOI":"10.4038\/cjsbs.v39i2.2998","article-title":"Analysis of prenyllipids in the chloroplasts of the liverwort Heteroscyphus planus","volume":"39","author":"Karunagoda","year":"2011","journal-title":"Ceylon J. Sci."},{"key":"ref_31","unstructured":"Zhao, L., Deng, S.P., and Liu, W. (2015). Food Sensory Analysis of Vocabulary, China Light Industry Press. [1st ed.]."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1111\/j.1745-459X.2007.00105.x","article-title":"A Lexicon for Flavor Descriptive Analysis of Green Tea","volume":"22","author":"Lee","year":"2007","journal-title":"J. Sens. Stud."},{"key":"ref_33","first-page":"288","article-title":"Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv","volume":"118","author":"Giansante","year":"2015","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"117697","DOI":"10.1016\/j.saa.2019.117697","article-title":"Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy","volume":"227","author":"Li","year":"2020","journal-title":"Spectrochim. Acta Part A Mol. Biomol. Spectrosc."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"490","DOI":"10.1111\/ijfs.13961","article-title":"Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha)","volume":"54","author":"Fang","year":"2018","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1007\/s12161-012-9408-4","article-title":"A High-Performance Liquid Chromatographic Method for Simultaneous Determination of 21 Free Amino Acids in Tea","volume":"6","author":"Zhao","year":"2012","journal-title":"Food Anal. Methods"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1416","DOI":"10.1007\/s12010-016-2293-3","article-title":"Development of Spectrophotometric Method for the Analysis of Multi-component Carbohydrate Mixture of Different Moieties","volume":"181","author":"Haldar","year":"2017","journal-title":"Appl. Biochem. Biotechnol."},{"key":"ref_38","first-page":"372","article-title":"Effects of different fixatives on fidelity and slow-release of Huangjingui tea essential oil aroma","volume":"36","author":"Liu","year":"2016","journal-title":"J. Tea Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1016\/j.foodres.2018.03.052","article-title":"Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography\u2013mass spectrometry combined with chemometrics","volume":"108","author":"Ma","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_40","first-page":"203","article-title":"Aroma compositions and comparison of their related components of Longjing tea with different aroma types","volume":"47","author":"Zhou","year":"2021","journal-title":"J. Zhejiang Univ."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/3\/940\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T22:11:03Z","timestamp":1760134263000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/3\/940"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,1,29]]},"references-count":40,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2022,2]]}},"alternative-id":["molecules27030940"],"URL":"https:\/\/doi.org\/10.3390\/molecules27030940","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,1,29]]}}}