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Evolution in the chemical composition of Liubao tea during processing | Synapse

March 21, 2026Journal of the Science of Food and Agriculture1 citations

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Evolution in the chemical composition of Liubao tea during processing

QHQiao HeGuangxi Medical University LSLinlin SunGuangxi Medical University CDChenlu DaiGuangxi Medical University

Key Points

The central aim is to understand how fermentation and aging affect the chemical composition of Liubao tea.
Analyzed chemical changes during different processing stages of Liubao tea.
Examined the influence of fermentation on metabolite composition.
Investigated the effects of aging on metabolite modifications.
Fermentation significantly alters the chemical composition of Liubao tea.
Aging further modifies the metabolite profile, enhancing specific bioactive components.
Findings support using metabolomic data for quality appraisal and process improvement.

Abstract

Fermentation is the primary driver of chemical conversion in LBT, while aging further modulates its metabolite composition. These results provide a metabolomic basis for quality evaluation, process optimization, and future research on the bioactive attributes of LBT. © 2026 Society of Chemical Industry.

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Cite This Study

He et al. (Tue,) studied this question.

synapsesocial.com/papers/69be356f6e48c4981c673abc https://doi.org/https://doi.org/10.1002/jsfa.70592