Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea

Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea

Withering is one of the major processing steps critical for the quality of black tea. In this study, we investigated the mechanisms underlying the physicochemical changes in metabolites and gene expression during the withering process of black tea using metabolomic and transcriptomic approaches, res...

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Bibliographic Details
Main Authors: Bernard Ntezimana, Wenluan Xu, Yuchuan Li, Jingtao Zhou, Sujan Pathak, Yuqiong Chen, Zhi Yu, De Zhang, Dejiang Ni
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
black tea
withering
transcriptome
metabolomics
volatile compounds
non-volatile compounds
Online Access:https://www.mdpi.com/2304-8158/13/23/3977
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