Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing

Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea (Ampelopsis grossedentata)

“…The normal synthesis of various flavonol glycosides depends on the participation of the corresponding glycosyltransferase, and these enzymes in the process of fixation and yellowing with temperature treatment, even if not completely inactivated, their efficiency is greatly reduced. The high temperature and high humidity environment brought by yellowing is conducive to the hydrolysis of flavonoid glycosides( Wei et al, 2023 ). Therefore, the most reasonable explanation is that yellowing inhibits the continued synthesis of flavonol glycosides and promotes their decomposition.…”