Dynamic variation of amino acid content during black tea processing: A review

References

• Dong, C.; Liang, G.; Hu, B.; Yuan, H.; Jiang, Y.; Zhu, H.; Qi, J. Prediction of Congou Black Tea Fermentation Quality Indices from Color Features Using Non-Linear Regression Methods. Sci. Rep. 2018, 8, 10535. DOI: 10.1038/s41598-018-28767-2.
   PubMed Web of Science ®Google Scholar
• Li, S.; Lo, C.-Y.; Pan, M.-H.; Lai, C.-S.; Ho, C.-T. Black Tea: Chemical Analysis and Stability. Food Funct. 2013, 4, 10–18. DOI: 10.1039/c2fo30093a.
   PubMed Web of Science ®Google Scholar
• Wan, X. C. Tea Biochemistry; China Agriculture Press: Beijing, China, 2003; 32.
   Google Scholar
• Alcázar, A.; Ballesteros, O.; Jurado, J. M.; Pablos, F.; Martín, M. J.; Vilches, J. L.; Navalón, A. Differentiation of Green, White, Black, Oolong, and Pu-erh Teas according to Their Free Amino Acids Content. J. Agric. Food Chem. 2007, 55, 5960–5965. DOI: 10.1021/jf070601a.
   PubMed Web of Science ®Google Scholar
• Li, W.; Xiang, F.; Zhong, M.; Zhou, L.; Liu, H.; Li, S.; Wang, X. Transcriptome and Metabolite Analysis Identifies Nitrogen Utilization Genes in Tea Plant (Camellia Sinensis). Sci. Rep. 1693, 2017(7). DOI: 10.1038/s41598-017-01949-0.
   Google Scholar
• Huang, H.; Yao, Q.; Xia, E.; Gao, L. Metabolomics and Transcriptomics Analyses Reveal Nitrogen Influences on the Accumulation of Flavonoids and Amino Acids in Young Shoots of Tea Plant (Camellia Sinensis L.) Associated with Tea Flavor. J. Agric. Food Chem. 2018, 66, 9828–9838. DOI: 10.1021/acs.jafc.8b01995.
   PubMed Web of Science ®Google Scholar
• Feng, L.; Yang, T.; Zhang, Z.; Li, F.; Chen, Q.; Sun, J.; Shi, C.; Deng, W.; Tao, M.; Tai, Y. Identification and Characterization of Cationic Amino Acid Transporters (Cats) in Tea Plant (Camellia Sinensis). Plant Growth Regul. 2018, 84, 57–69. DOI: 10.1007/s10725-017-0321-0.
   Web of Science ®Google Scholar
• Li, F.; Li, H.; Dong, C.; Yang, T.; Zhang, S.; Bao, S.; Wan, X.; Zhang, Z. Theanine Transporters are Involved in Nitrogen Deficiency Response in Tea Plant (Camellia Sinensis L.). Plant signaling behav 2020, 1728109. DOI: 10.1080/15592324.2020.1728109.
   PubMed Web of Science ®Google Scholar
• Ponmurugan, P.; Baby, U.; Rajkumar, R. Growth, Photosynthetic and Biochemical Responses of Tea Cultivars Infected with Various Diseases. Photosynthetica. 2007, 45, 143–146. DOI: 10.1007/s11099-007-0023-3.
   Web of Science ®Google Scholar
• Zhang, X.; Wu, H.; Chen, J.; Chen, L.; Wan, X. Chloride and Amino Acids are Associated with K+-alleviated Drought Stress in Tea (Camellia Sinesis). Funct. Plant Biol. 2020, 47, 398–408. DOI: 10.1071/FP19221.
   PubMed Web of Science ®Google Scholar
• Wang, X.; Zeng, L.; Liao, Y.; Zhou, Y.; Xu, X.; Dong, F.; Yang, Z. An Alternative Pathway for the Formation of Aromatic Aroma Compounds Derived from L-phenylalanine via Phenylpyruvic Acid in Tea (Camellia Sinensis (L.) O. Kuntze) Leaves. Food Chem. 2019, 270, 17–24. DOI: 10.1016/j.foodchem.2018.07.056.
   PubMed Web of Science ®Google Scholar
• Zhang, H.; Li, Y.; Lv, Y.; Jiang, Y.; Pan, J.; Duan, Y.; Zhu, Y.; Zhang, S. Influence of Brewing Conditions on Taste Components in Fuding White Tea Infusions. J. Sci. Food Agric. 2017, 97, 2826–2833. DOI: 10.1002/jsfa.8111.
   PubMed Web of Science ®Google Scholar
• Scharbert, S.; Hofmann, T. Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments. J. Agric. Food Chem. 2005, 53, 5377–5384. DOI: 10.1021/jf050294d.
   PubMed Web of Science ®Google Scholar
• Co, H.; Sanderson, G. Biochemistry of Tea Fermentation: Conversion of Amino Acids to Black Tea Aroma Constituents. J. Food Sci. 1970, 35, 160–164. DOI: 10.1111/j.1365-2621.1970.tb12128.x.
   Web of Science ®Google Scholar
• Gong, Y.; Luo, Y.; Huang, J.; Zhang, J.; Peng, Y.; Liu, Z.; Baolu, Z. Theanine Improves Stress Resistance in Caenorhabditis Elegans. J. Funct. Foods. 2012, 4, 988–993. DOI: 10.1016/j.jff.2012.04.005.
   Web of Science ®Google Scholar
• Deb, S.; Dutta, A.; Phukan, B. C.; Manivasagam, T.; Thenmozhi, A. J.; Bhattacharya, P.; Paul, R.; Borah, A. Neuroprotective Attributes of L-theanine, a Bioactive Amino Acid of Tea, and Its Potential Role in Parkinson’s Disease Therapeutics. Neurochem. Int. 2019, 129, 104478. DOI: 10.1016/j.neuint.2019.104478.
   PubMed Web of Science ®Google Scholar
• Zeng, L.; Lin, L.; Peng, Y.; Yuan, D.; Zhang, S.; Gong, Z.; Xiao, W. L-Theanine Attenuates Liver Aging by Inhibiting Advanced Glycation End Products in D-galactose-induced Rats and Reversing an Imbalance of Oxidative Stress and Inflammation. Exp. Gerontology. 2020, 131, 110823. DOI: 10.1016/j.exger.2019.110823.
   PubMed Web of Science ®Google Scholar
• Pouliot-Mathieu, K.; Gardner-Fortier, C.; Lemieux, S.; St-Gelais, D.; Champagne, C. P.; Vuillemard, J.-C. Effect of Cheese Containing Gamma-aminobutyric Acid-producing Lactic Acid Bacteria on Blood Pressure in Men. PharmaNutrition. 2013, 1, 141–148. DOI: 10.1016/j.phanu.2013.06.003.
   Google Scholar
• Kim, Y. S.; Yoon, B.-E. Altered GABAergic Signaling in Brain Disease at Various Stages of Life. Exp neurobiol. 2017, 26, 122–131. DOI: 10.5607/en.2017.26.3.122.
   PubMed Web of Science ®Google Scholar
• Diana, M.; Quílez, J.; Rafecas, M. Gamma-aminobutyric Acid as a Bioactive Compound in Foods: A Review. J. Funct. Foods. 2014, 10, 407–420. DOI: 10.1016/j.jff.2014.07.004.
   Web of Science ®Google Scholar
• Zhang, L.; Cao, Q.; Granato, D.; Xu, Y.; Ho, C. Association between Chemistry and Taste of Tea: A Review. Trends Food Sci. Technol. 2020, 101, 139–149. DOI: 10.1016/j.tifs.2020.05.015.
   Web of Science ®Google Scholar
• Sari, F.; Velioglu, Y. S. Changes in Theanine and Caffeine Contents of Black Tea with Different Rolling Methods and Processing Stages. Eur. Food Res. Technol. 2013, 237, 229–236. DOI: 10.1007/s00217-013-1984-z.
   Web of Science ®Google Scholar
• Qu, F.; Zhu, X.; Ai, Z.; Ai, Y.; Qiu, F.; Ni, D. Effect of Different Drying Methods on the Sensory Quality and Chemical Components of Black Tea. LWT. 2019, 99, 112–118. DOI: 10.1016/j.lwt.2018.09.036.
   Web of Science ®Google Scholar
• Yu, P.; Chen, P.; Huang, H.; Zhao, X.; Zhong, N.; Liu, S.; Zheng, H.; Gong, Y. Influence of Processing Steps on the Formation of Main Taste Compounds in Congou Black Tea Made from the Cultivar Baojing Huangjincha 1 (In Chinese). Food Sci. 2020, 41, 185–191. DOI: 10.7506/spkx1002-6630-20190612-130.
   Google Scholar
• Zhong, N.; Liu, S. Transcriptome and Phytochemical Analysis Reveals the Alteration of Plant Hormones, Characteristic Metabolites, and Related Gene Expression in Tea (Camellia Sinensis L.) Leaves during Withering. Plants 2020, 9, 204. DOI: 10.3390/plants9020204.
   Google Scholar
• Wu, Z. J.; Ma, H. Y.; Zhuang, J. iTRAQ-based Proteomics Monitors the Withering Dynamics in Postharvest Leaves of Tea Plant (Camellia Sinensis). Mol. Genet. Genomics. 2018, 293, 45–59. DOI: 10.1007/s00438-017-1362-9.
   PubMed Web of Science ®Google Scholar
• Li, D.; Li, C. Y.; Hu, C. J.; Yang, Y. S.; Lin, C.; Zhao, D.; Li, Q. S.; Ye, J. H.; Zheng, X. Q.; Liang, Y. R., et al. Study on the Accumulation Mechanism of Amino Acids during Bruising and Withering Treatment of Oolong Tea. J. Agric. Food Chem. 2020, 68, 14071–14080. DOI: 10.1021/acs.jafc.0c05344.
   PubMed Web of Science ®Google Scholar
• Jabeen, S.; Alam, S.; Saleem, M.; Ahmad, W.; Bibi, R.; Hamid, F. S.; Shah, H. U. Withering Timings Affect the Total Free Amino Acids and Mineral Contents of Tea Leaves during Black Tea Manufacturing. Arabian J. Chem. 2019, 12, 2411–2417. DOI: 10.1016/j.arabjc.2015.03.011.
   Web of Science ®Google Scholar
• Senthil Kumar, R.; Murugesan, S.; Kottur, G.; Gyamfi, D. Chapter 4-Black Tea: The Plants, Processing/manufacturing and Production. In Tea in Health and Disease Prevention; Preedy, V.R., Ed.; American Academic Press: Salt Lake City, 2013; pp 41–57. DOI: 10.1016/B978-0-12-384937-3.00004-5.
   Google Scholar
• Chen, Y.; Zeng, L.; Liao, Y.; Li, J.; Zhou, B.; Yang, Z.; Tang, J. Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia Sinensis) Manufacturing Process. Foods. 2020, 9(1), 66. DOI: 10.3390/foods9010066.
   PubMed Web of Science ®Google Scholar
• Chen, Y.; Fu, X.; Mei, X.; Zhou, Y.; Cheng, S.; Zeng, L.; Dong, F.; Yang, Z. Proteolysis of Chloroplast Proteins Is Responsible for Accumulation of Free Amino Acids in Dark-treated Tea (Camellia Sinensis) Leaves. J. Proteomics. 2017, 157, 10–17. DOI: 10.1016/j.jprot.2017.01.017.
   PubMed Web of Science ®Google Scholar
• Yu, Z.; Yang, Z. Understanding Different Regulatory Mechanisms of Proteinaceous and Non-proteinaceous Amino Acid Formation in Tea (Camellia Sinensis) Provides New Insights into the Safe and Effective Alteration of Tea Flavor and Function. Crit. Rev. Food Sci. Nutr. 2020, 60, 844–858. DOI: 10.1080/10408398.2018.1552245.
   PubMed Web of Science ®Google Scholar
• Deb, S.; Pou, K. J. A Review of Withering in the Processing of Black Tea. J Biosystems Eng. 2016, 41, 365–372. DOI: 10.5307/JBE.2016.41.4.365.
   Google Scholar
• Hua, J.; Yuan, H.; Wang, W.; Jiang, Y.; Liu, Q.; Chen, G.; Wang, F. Effect of Withering Temperature on Dynamic Changes of Main Biochemical Components and Enzymatic Activity of Tea Fresh Leaves (In Chinese). J. Tea Sci. 2015, 35, :73–81. DOI: 10.13305/j.cnki.jts.2015.01.014.
   Google Scholar
• Teng, R.-M.; Wu, Z.-J.; Ma, H.-Y.; Wang, Y.-X.; Zhuang, J. Differentially Expressed Protein are Involved in Dynamic Changes of Catechins Contents in Postharvest Tea Leaves under Different Temperatures. J. Agric. Food Chem. 2019, 67, 7547–7560. DOI: 10.1021/acs.jafc.9b01705.
   PubMed Web of Science ®Google Scholar
• Tomlins, K. I.; Mashingaidze, A. Influence of Withering, Including Leaf Handling, on the Manufacturing and Quality of Black Teas — A Review. Food Chem. 1997, 60, 573–580. DOI: 10.1016/S0308-8146(97)00035-6.
   Web of Science ®Google Scholar
• Wang, H.; Liu, Y.; Zhou, H.; Hu, S.; Huang, J.; Lei, P. Dynamic Changes of Amino Acids and Catechins in Black Tea Processed with Different Withering Treatments (In Chinese). China Tea Proce. 2018, 4, 29–34. DOI: 10.15905/j.cnki.33-1157/ts.2018.04.007.
   Google Scholar
• Ye, Y.; Yan, J.; Cui, J.; Mao, S.; Li, M.; Liao, X.; Tong, H. Dynamic Changes in Amino Acids, Catechins, Caffeine and Gallic Acid in Green Tea during Withering. J. Food Compost. Anal. 2018, 66, 98–108. DOI: 10.1016/j.jfca.2017.12.008.
   Web of Science ®Google Scholar
• Chen, Q.; Zhu, Y.; Dai, W.; Lv, H.; Mu, B.; Li, P.; Tan, J.; Ni, D.; Lin, Z. Aroma Formation and Dynamic Changes during White Tea Processing. Food Chem. 2019, 274, 915–924. DOI: 10.1016/j.foodchem.2018.09.072.
   PubMed Web of Science ®Google Scholar
• Wang, Y.; Zheng, P.-C.; Liu, -P.-P.; Song, X.-W.; Guo, F.; Li, -Y.-Y.; Ni, D.-J.; Jiang, C.-J. Novel Insight into the Role of Withering Process in Characteristic Flavor Formation of Teas Using Transcriptome Analysis and Metabolite Profiling. Food Chem. 2019, 272, 313–322. DOI: 10.1016/j.foodchem.2018.08.013.
   PubMed Web of Science ®Google Scholar
• Yu, X.; Li, Y.; He, C.; Zhou, J.; Chen, Y.; Yu, Z.; Wang, P.; Ni, D. Nonvolatile Metabolism in Postharvest Tea (Camellia Sinensis L.) Leaves: Effects of Different Withering Treatments on Nonvolatile Metabolites, Gene Expression Levels, and Enzyme Activity. Food Chem. 2020, 126992. DOI: 10.1016/j.foodchem.2020.126992.
   PubMed Web of Science ®Google Scholar
• Cheng, S.; Fu, X.; Liao, Y.; Xu, X.; Zeng, L.; Tang, J.; Li, J.; Lai, J.; Yang, Z. Differential Accumulation of Specialized Metabolite L-theanine in Green and Albino-induced Yellow Tea (Camellia Sinensis) Leaves. Food Chem. 2019, 276, 93–100. DOI: 10.1016/j.foodchem.2018.10.010.
   PubMed Web of Science ®Google Scholar
• Liu, Z. W.; Wu, Z. J.; Li, H.; Wang, Y. X.; Zhuang, J. L-Theanine Content and Related Gene Expression: Novel Insights into Theanine Biosynthesis and Hydrolysis among Different Tea Plant (Camellia Sinensis L.) Tissues and Cultivars. Front. Plant Sci. 2017, 8, 498. DOI: 10.3389/fpls.2017.00498.
   PubMed Web of Science ®Google Scholar
• Roberts, G.; Sanderson, G. Changes Undergone by Free Amino‐acids during the Manufacture of Black Tea. J. Sci. Food Agric. 1966, 17, 182–188. DOI: 10.1002/jsfa.2740170409.
   PubMed Web of Science ®Google Scholar
• Liu, Z. W.; Li, H.; Wang, W. L.; Wu, Z. J.; Cui, X.; Zhuang, J. CsGOGAT Is Important in Dynamic Changes of Theanine Content in Postharvest Tea Plant Leaves under Different Temperature and Shading Spreadings. J. Agric. Food Chem. 2017, 65, 9693–9702. DOI: 10.1021/acs.jafc.7b04552.
   PubMed Web of Science ®Google Scholar
• Tsushida, T.; Takeo, T. An Enzyme Hydrolyzing L-theanine in Tea Leaves. Agric Biol Chem. 1985, 49, 2913–2917. DOI: 10.1271/bbb1961.49.2913.
   Web of Science ®Google Scholar
• Fu, X.; Cheng, S.; Liao, Y.; Xu, X.; Wang, X.; Hao, X.; Xu, P.; Dong, F.; Yang, Z. Characterization of L-theanine Hydrolase in Vitro and Subcellular Distribution of Its Specific Product Ethylamine in Tea (Camellia Sinensis). J. Agric. Food Chem. 2020, 68, 10842–10851. DOI: 10.1021/acs.jafc.0c01796.
   PubMed Web of Science ®Google Scholar
• Kinnersley, A. M.; Turano, F. J. Gamma Aminobutyric Acid (GABA) and Plant Responses to Stress. Critical Rev Plant Sci. 2000, 19, 479–509. DOI: 10.1080/07352680091139277.
   Web of Science ®Google Scholar
• Xing, S. G.; Jun, Y. B.; Hau, Z. W.; Liang, L. Y. Higher Accumulation of γ-aminobutyric Acid Induced by Salt Stress through Stimulating the Activity of Diamine Oxidases in Glycine Max (L.) Merr. Roots. Plant Physiol. Biochem. 2007, 45, 560–566. DOI: 10.1016/j.plaphy.2007.05.007.
   PubMed Web of Science ®Google Scholar
• Mei, X.; Xu, X.; Yang, Z. Characterization of Two Tea Glutamate Decarboxylase Isoforms Involved in GABA Production. Food Chem. 2020, 305, 125440. DOI: 10.1016/j.foodchem.2019.125440.
   PubMed Web of Science ®Google Scholar
• Mei, X.; Chen, Y.; Zhang, L.; Fu, X.; Wei, Q.; Grierson, D.; Zhou, Y.; Huang, Y.; Dong, F.; Yang, Z. Dual Mechanisms Regulating Glutamate Decarboxylases and Accumulation of Gamma-aminobutyric Acid in Tea (Camellia Sinensis) Leaves Exposed to Multiple Stresses. Sci. Rep. 2016, 6, 23685. DOI: 10.1038/srep23685.
   PubMed Web of Science ®Google Scholar
• Lin, Z.; Lin, Z.; Yin, J.; Tan, J. Influence of Anaerobic Treatment on the Amount of γ- Aminobutyric Acid and the Quality of Tea Leaf (In Chinese). Food Sci. 2004, 25, 35–39. DOI: 10.3321/j.1002-6630.2004.02.003.
   Google Scholar
• Nguyen, Q. S.; Nguyen, C. B.; Le, T. L.; Ho, S. V.; Nguyen, T. D. H.; Nguyen, V. T. Effects of Anaerobic Fermentation in a Nitrogen Atmosphere on Bioactive Compound Content in Vietnamese GABA Tea. Vietnam J Sci Technol Eng. 2018, 60, 37–41. DOI: 10.31276/VJSTE.60(3).37.
   Google Scholar
• Sawai, Y.; Yamaguchi, Y.; Miyama, D.; Yoshitomi, H. Cycling Treatment of Anaerobic and Aerobic Incubation Increases the Content of γ-aminobutyric Acid in Tea Shoots. Amino Acids. 2001, 20, 331–334. DOI: 10.1007/s007260170049.
   PubMed Web of Science ®Google Scholar
• Dai, W.; Xie, D.; Lin, Z.; Yang, C.; Peng, Q.; Tan, J.; Lin, Z. A Nontargeted and Targeted Metabolomics Study on the Dynamic Changes in Metabolite Levels during the Anaerobic Treatment of γ-aminobutyric Acid (GABA) Tea. Lwt. 2020, 126, 109313. DOI: 10.1016/j.lwt.2020.109313.
   Web of Science ®Google Scholar
• Liao, J.; Wu, X.; Xing, Z.; Li, Q.; Duan, Y.; Fang, W.; Zhu, X. γ-Aminobutyric Acid (GABA) Accumulation in Tea (Camellia Sinensis L.) Through the GABA Shunt and Polyamine Degradation Pathways under Anoxia. J. Agric. Food Chem. 2017, 65, 3013–3018. DOI: 10.1021/acs.jafc.7b00304.
   PubMed Web of Science ®Google Scholar
• Yılmaz, C.; Özdemir, F.; Gökmen, V. Investigation of Free Amino Acids, Bioactive and Neuroactive Compounds in Different Types of Tea and Effect of Black Tea Processing. Lwt. 2020, 117, 108655. DOI: 10.1016/j.lwt.2019.108655.
   Web of Science ®Google Scholar
• Wan, X. C.; Xia, T. Secondary Metabolism of Tea Plant (In Chinese); China Science Press: Beijing, China, 2015.
   Google Scholar
• Wu, H.; Huang, W.; Chen, Z.; Chen, Z.; Shi, J.; Kong, Q.; Sun, S.; Jiang, X.; Chen, D.; Yan, S. GC–MS-based Metabolomic Study Reveals Dynamic Changes of Chemical Compositions during Black Tea Processing. Food Res. Int. 2019, 120, 330–338. DOI: 10.1016/j.foodres.2019.02.039.
   PubMed Web of Science ®Google Scholar
• Zeng, L.; Zhou, Y.; Gui, J.; Fu, X.; Mei, X.; Zhen, Y.; Ye, T.; Du, B.; Dong, F.; Watanabe, N., et al. Formation of Volatile Tea Constituent Indole during the Oolong Tea Manufacturing Process. J. Agric. Food Chem. 2016, 64, 5011–5019. DOI: 10.1021/acs.jafc.6b01742.
   PubMed Web of Science ®Google Scholar
• Dong, C.; An, T.; Zhu, H.; Wang, J.; Hu, B.; Jiang, Y.; Yang, Y.; Li, J. Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms. Sci. Rep. 2020, 10, 1598. DOI: 10.1038/s41598-020-58637-9.
   PubMed Web of Science ®Google Scholar
• Feng, Z.; Li, Y.; Li, M.; Wang, Y.; Zhang, L.; Wan, X.; Yang, X. Tea Aroma Formation from Six Model Manufacturing Processes. Food Chem. 2019, 285, 347–354. DOI: 10.1016/j.foodchem.2019.01.174.
   PubMed Web of Science ®Google Scholar
• Ho, C. T.; Zheng, X.; Li, S. Tea Aroma Formation. Food Sci Human Wellness. 2015, 4, 9–27. DOI: 10.1016/j.fshw.2015.04.001.
   Google Scholar
• Kraujalytė, V.; Pelvan, E.; Alasalvar, C. Volatile Compounds and Sensory Characteristics of Various Instant Teas Produced from Black Tea. Food Chem. 2016, 194, 864–872. DOI: 10.1016/j.foodchem.2015.08.051.
   PubMed Web of Science ®Google Scholar
• Tan, J.; Dai, W.; Lu, M.; Lv, H.; Guo, L.; Zhang, Y.; Zhu, Y.; Peng, Q.; Lin, Z. Study of the Dynamic Changes in the Non-volatile Chemical Constituents of Black Tea during Fermentation Processing by a Non-targeted Metabolomics Approach. Food Res. Int. 2016, 79, 106–113. DOI: 10.1016/j.foodres.2015.11.018.
   Web of Science ®Google Scholar
• Temple, S. J.; Temple, C. M.; Boxtel, A. J. The Effect of Drying on Black Tea Quality. J. Sci. Food Agric. 2001, 81, 764–772. DOI: 10.1002/jsfa.881.
   Web of Science ®Google Scholar
• Zhen, Y. S.; Chen, Z. M.; Cheng, S. J.; Chen, M. L. Tea: Bioactivity and Therapeutic Potential; CRC Press: London, 2002.
   Google Scholar
• Tanaka, T.; Watarumi, S.; Fujieda, M.; Kouno, I. New Black Tea Polyphenol Having N-ethyl-2-pyrrolidinone Moiety Derived from Tea Amino Acid Theanine: Isolation, Characterization and Partial Synthesis. Food Chem. 2005, 93, 81–87. DOI: 10.1016/j.foodchem.2004.09.013.
   Web of Science ®Google Scholar
• Yu, H.; Seow, Y.-X.; Ong, P. K. C.; Zhou, W. Kinetic Study of High-intensity Ultrasound-assisted Maillard Reaction in a Model System of D-glucose and Glycine. Food Chem. 2018, 269, 628–637. DOI: 10.1016/j.foodchem.2018.07.053.
   PubMed Web of Science ®Google Scholar
• Jiao, Y.; He, J.; Li, F.; Tao, G.; Zhang, S.; Zhang, S.; Qin, F.; Zeng, M.; Chen, J. Nε-(carboxymethyl) Lysine and Nε-(carboxyethyl) Lysine in Tea and the Factors Affecting Their Formation. Food Chem. 2017, 232, 683–688. DOI: 10.1016/j.foodchem.2017.04.059.
   PubMed Web of Science ®Google Scholar
• Bi, K.; Zhang, L.; Qiao, X.; Xu, Z. Tea Polyphenols as Inhibitors of Furan Formed in the Maillard Model System and Canned Coffee Model. J. Food Sci. 2017, 82, 1271–1277. DOI: 10.1111/1750-3841.13691.
   PubMed Web of Science ®Google Scholar
• Jiao, Y.; He, J.; He, Z.; Gao, D.; Qin, F.; Xie, M.; Zeng, M.; Chen, J. Formation of Nε-(carboxymethyl) Lysine and Nε-(carboxyethyl) Lysine during Black Tea Processing. Food Res. Int. 2019, 121, 738–745. DOI: 10.1016/j.foodres.2018.12.051.
   PubMed Web of Science ®Google Scholar
• Li, F.; Dong, C.; Yang, T.; Ma, J.; Zhang, S.; Wei, C.; Wan, X.; Zhang, Z. Seasonal Theanine Accumulation and Related Gene Expression in the Roots and Leaf Buds of Tea Plants (Camellia Sinensis L.). Front. Plant Sci. 2019, 10, 1397. DOI: 10.3389/fpls.2019.01397.
   PubMed Web of Science ®Google Scholar
• Dai, W.; Qi, D.; Yang, T.; Lv, H.; Guo, L.; Zhang, Y.; Zhu, Y.; Peng, Q.; Xie, D.; Tan, J. Nontargeted Analysis Using Ultraperformance Liquid Chromatography–quadrupole Time-of-flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia Sinensis L.). J. Agric. Food Chem. 2015, 63, 9869–9878. DOI: 10.1021/acs.jafc.5b03967.
   PubMed Web of Science ®Google Scholar
• Yu, P.; Huang, H.; Zhao, X.; Zhong, N.; Zheng, H.; Gong, Y. Distinct Variation in Taste Quality of Congou Black Tea during a Single Spring Season. Food Sci. Nutr., 2020;(8):1848–1856. DOI: 10.1002/fsn3.1467.
   PubMedGoogle Scholar
• Qu, F.; Zeng, W.; Tong, X.; Feng, W.; Chen, Y.; Ni, D. The New Insight into the Influence of Fermentation Temperature on Quality and Bioactivities of Black Tea. Lwt. 2020, 117, 108646. DOI: 10.1016/j.lwt.2019.108646.
   Web of Science ®Google Scholar
• Ai, Z.; Zhang, B.; Chen, Y.; Yu, Z.; Chen, H.; Ni, D. Impact of Light Irradiation on Black Tea Quality during Withering. J. Food Sci. Technol. 2017, 54, 1212–1227. DOI: 10.1007/s13197-017-2558-z.
   PubMed Web of Science ®Google Scholar
• Wang, W.; Xin, H.; Wang, M.; Ma, Q.; Wang, L.; Kaleri, N. A.; Wang, Y.; Li, X. Transcriptomic Analysis Reveals the Molecular Mechanisms of Drought-Stress-Induced Decreases in Camellia Sinensis Leaf Quality. Front. Plant Sci. 2016, 7, 385. DOI: 10.3389/fpls.2016.00385.
   PubMed Web of Science ®Google Scholar
• Chen, Y.; Zhou, B.; Li, J.; Tang, H.; Tang, J.; Yang, Z. Formation and Change of Chloroplast-Located Plant Metabolites in Response to Light Conditions. Int. J. Mol. Sci. 2018, 19, 654. DOI: 10.3390/ijms19030654.
   PubMed Web of Science ®Google Scholar
• Guo, X.; Song, C.; Ho, C. T.; Wan, X. Contribution of L-theanine to the Formation of 2,5-dimethylpyrazine, a Key Roasted Peanutty Flavor in Oolong Tea during Manufacturing Processes. Food Chem. 2018, 263, 18–28. DOI: 10.1016/j.foodchem.2018.04.117.
   PubMed Web of Science ®Google Scholar
• Wang, W.; Zhang, L.; Wang, S.; Shi, S.; Jiang, Y.; Li, N.; Tu, P. 8-C N-ethyl-2-pyrrolidinone Substituted Flavan-3-ols as the Marker Compounds of Chinese Dark Teas Formed in the Post-fermentation Process Provide Significant Antioxidative Activity. Food Chem. 2014, 152, 539–545. DOI: 10.1016/j.foodchem.2013.10.117.
   PubMed Web of Science ®Google Scholar
• Dai, W.; Tan, J.; Lu, M.; Zhu, Y.; Li, P.; Peng, Q.; Guo, L.; Zhang, Y.; Xie, D.; Hu, Z., et al. Metabolomics Investigation Reveals that 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols are Potential Marker Compounds of Stored White Teas. J. Agric. Food Chem. 2018, 66, 7209–7218. DOI: 10.1021/acs.jafc.8b02038.
   PubMed Web of Science ®Google Scholar
• Jiang, H.; Yu, F.; Qin, L.; Zhang, N.; Cao, Q.; Schwab, W.; Li, D.; Song, C. Dynamic Change in Amino Acids, Catechins, Alkaloids, and Gallic Acid in Six Types of Tea Processed from the Same Batch of Fresh Tea (Camellia Sinensis L.) Leaves. J. Food Compost. Anal. 2019, 77, 28–38. DOI: 10.1016/j.jfca.2019.01.005.
   Web of Science ®Google Scholar
• Horanni, R.; Engelhardt, U. H. Determination of Amino Acids in White, Green, Black, Oolong, Pu-erh Teas and Tea Products. J. Food Compost. Anal. 2013, 31, 94–100. DOI: 10.1016/j.jfca.2013.03.005.
   Web of Science ®Google Scholar
• Kocadağlı, T.; Özdemir, K. S.; Gökmen, V. Effects of Infusion Conditions and Decaffeination on Free Amino Acid Profiles of Green and Black Tea. Food Res. Int. 2013, 53, 720–725. DOI: 10.1016/j.foodres.2012.10.010.
   Web of Science ®Google Scholar