[1]

Cheng J, Huang S, Xiong R, Wu S, Yang Z, et al. 2024. Vine tea kombucha ameliorates non-alcoholic fatty liver disease in high-fat diet fed mice via antioxidation, anti-inflammation and regulation of gut microbiota. Food Bioscience 62:105400

doi: 10.1016/j.fbio.2024.105400
[2]

Wang H, Li J, Zhang C, Sun B, Zhou Y, et al. 2023. Metabolomics approach, in vitro and in vivo antioxidant activity assay provide insights into impact of multiple variations on the vine tea (Ampelopsis grossedentata). LWT 177:114578

doi: 10.1016/j.lwt.2023.114578
[3]

Li J, Li L, Lin T, Huang H, Ren J, et al. 2025. Dihydromyricetin preserves β-cell function in type 1 diabetes via PI3K/AKT-mediated metabolic reprogramming. Frontiers in Nutrition 12:1682308

doi: 10.3389/fnut.2025.1682308
[4]

An Y, Zhang L, Li X, Mi X, Qiao D, et al. 2025. Integrated multi-omics reveals distinct non-volatile and aroma signatures in albino, yellow, and purple tea varieties. Food Chemistry: X 29:102830

doi: 10.1016/j.fochx.2025.102830
[5]

Ye Y, Gong Y, Huang P, Luo F, Gan R, et al. 2024. Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics. Food Chemistry 449:139281

doi: 10.1016/j.foodchem.2024.139281
[6]

Chen Z, Liu J, Xiong F, Wang Y, Chen Z, et al. 2026. Metabolome technology reveals the material basis for the formation of characteristic flavors in four types of purple teas. Food Chemistry: X 34:103551

doi: 10.1016/j.fochx.2026.103551
[7]

Li F, Zheng S, Shi H, Tang L, Bian J, et al. 2025. Metabolic insights into the enhanced umami and sweetness of small-leaf yellow tea from albino cultivars. Food Chemistry: X 31:103074

doi: 10.1016/j.fochx.2025.103074
[8]

Wang Z, Ke J, Chen G, Long L, Zhang L, et al. 2025. Multi-omics profiling reveals the dynamic interplay between processing-induced phytochemical transformation and antioxidant bioactivity in 'Huangkui' tea (Camellia sinensis). Food Chemistry 493:145737

doi: 10.1016/j.foodchem.2025.145737
[9]

Ding M, Meng S, Hu L, Wang H, Huang J, et al. 2026. Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea. Food Chemistry: X 34:103469

doi: 10.1016/j.fochx.2025.103469
[10]

Liu W, Feng Y, Yu S, Fan Z, Li X, et al. 2021. The flavonoid biosynthesis network in plants. International Journal of Molecular Sciences 22(23):12824

doi: 10.3390/ijms222312824
[11]

Zhang Q, Zhao Y, Zhang M, Zhang Y, Ji H, et al. 2021. Recent advances in research on vine tea, a potential and functional herbal tea with dihydromyricetin and myricetin as major bioactive compounds. Journal of Pharmaceutical Analysis 11(5):555−563

doi: 10.1016/j.jpha.2020.10.002
[12]

Wang L, Pan D, Liang M, Abubakar YS, Li J, et al. 2017. Regulation of anthocyanin biosynthesis in purple leaves of zijuan tea (Camellia sinensis var. kitamura). International Journal of Molecular Sciences 18(4):833

doi: 10.3390/ijms18040833
[13]

Gan S, Chen Y, Zhao L, Zhao X, Qiu T, et al. 2024. Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O). Food Research International 187:114359

doi: 10.1016/j.foodres.2024.114359
[14]

Li X, Ahammed GJ, Zhang X, Zhang L, Yan P, et al. 2021. Melatonin-mediated regulation of anthocyanin biosynthesis and antioxidant defense confer tolerance to arsenic stress in Camellia sinensis L. Journal of Hazardous Materials 403:123922

doi: 10.1016/j.jhazmat.2020.123922
[15]

Yang Y, Yu L, He J, Zhou Y, Xu S, et al. 2022. Effect of fungal-fermentation process on flavor quality in different grades vine tea. Science and Technology of Food Industry 43(17):87−94

doi: 10.13386/j.issn1002-0306.2021110335
[16]

Lister CE, Lancaster JE, Walker JRL. 1996. Developmental changes in enzymes of flavonoid biosynthesis in the skins of red and green apple cultivars. Journal of the Science of Food and Agriculture 71(3):313−320

doi: 10.1002/(SICI)1097-0010(199607)71:3<313::AID-JSFA586>3.0.CO;2-N
[17]

He L, Wu F, Wang D, Wu X, Wei F, et al. 2025. Effects of different leaf colors on the quality of hawk black tea: sensory evaluation and metabolomics. Food Chemistry 493:145892

doi: 10.1016/j.foodchem.2025.145892
[18]

Yuan J, Nie Q, Pan W, Liu Z, Wu J, et al. 2025. Microbial composition, bioactive compounds, and sensory evaluation of Kombucha prepared with green tea and black tea. Beverage Plant Research 5:e011

doi: 10.48130/bpr-0025-0001
[19]

Liu Z, Ran Q, Yuan C, Fang S, Pan K, et al. 2023. Differences in taste characteristics and antioxidant properties of four substitute teas based on a targeted metabolomics approach. Beverage Plant Research 3:33

doi: 10.48130/BPR-2023-0033
[20]

Qi S, Zeng T, Wu P, Sun L, Dong Z, et al. 2024. Widely targeted meta-bolomic analysis reveals effects of yellowing process time on the flavor of vine tea (Ampelopsis grossedentata). Food Chemistry 22:101446

doi: 10.1016/j.fochx.2024.101446
[21]

Ye J, Ye Y, Yin J, Jin J, Liang Y, et al. 2022. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends in Food Science & Technology 123:130−143

doi: 10.1016/j.tifs.2022.02.031
[22]

Feng W, Zhou H, Xiong Z, Sheng C, Xia D, et al. 2024. Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory science. Food Chemistry: X 23:101534

doi: 10.1016/j.fochx.2024.101534
[23]

Wang K, Xiao Y, Xie N, Xu H, Li S, et al. 2023. Effect of leaf grade on taste and aroma of shaken hunan black tea. Foods 13(1):42

doi: 10.3390/foods13010042
[24]

Huang W, Liu Q, Ning J. 2024. Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches. Food Chemistry: X 24:101794

doi: 10.1016/j.fochx.2024.101794
[25]

Li A, Qiu Z, Liao J, Chen J, Huang W, et al. 2024. The effects of nitrogen fertilizer on the aroma of fresh tea leaves from Camellia sinensis cv. Jin Xuan in summer and autumn. Foods 13(11):1776

doi: 10.3390/foods13111776
[26]

Toda Y, Nakagita T, Hirokawa T, Yamashita Y, Nakajima A, et al. 2018. Positive/negative allosteric modulation switching in an umami taste receptor (T1R1/T1R3) by a natural flavor compound, methional. Scientific Reports 8:11796

doi: 10.1038/s41598-018-30315-x
[27]

Jia X, Zhang Q, Chen M, Wang Y, Lin S, et al. 2023. Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics. Frontiers in Plant Science 14:1235687

doi: 10.3389/fpls.2023.1235687
[28]

Punyasiri PAN, Abeysinghe ISB, Kumar V, Treutter D, Duy D, et al. 2004. Flavonoid biosynthesis in the tea plant Camellia sinensis: properties of enzymes of the prominent epicatechin and catechin pathways. Archives of Biochemistry and Biophysics 431:22−30

doi: 10.1016/j.abb.2004.08.003
[29]

Kottur G, Venkatesan S, Senthil Kumar RS, Murugesan S. 2010. Diversity among various forms of catechins and its synthesizing enzyme (phenylalanine ammonia lyase) in relation to quality of black tea (Camellia spp.). Journal of the Science of Food and Agriculture 90(9):1533−1537

doi: 10.1002/jsfa.3981
[30]

Li M, Guo L, Wang Y, Li Y, Jiang X, et al. 2022. Molecular and biochemical characterization of two 4-coumarate: CoA ligase genes in tea plant (Camellia sinensis). Plant Molecular Biology 109(4):579−593

doi: 10.1007/s11103-022-01269-6
[31]

Song S, Tao Y, Gao L, Liang H, Tang D, et al. 2022. An integrated meta-bolome and transcriptome analysis reveal the regulation mechanisms of flavonoid biosynthesis in a purple tea plant cultivar. Frontiers in Plant Science 13:880227

doi: 10.3389/fpls.2022.880227
[32]

He C, Chen Y, Xie J, Luo M, Fisher D, et al. 2024. Dihydromyricetin: an emerging compound with comprehensive effects on multiple systems. Frontiers in Pharmacology 15:1488003

doi: 10.3389/fphar.2024.1488003
[33]

Olszowy-Tomczyk M, Wianowska D. 2023. Antioxidant properties of selected flavonoids in binary mixtures-considerations on myricetin, kaempferol and quercetin. International Journal of Molecular Sciences 24(12):10070

doi: 10.3390/ijms241210070
[34]

Zou C, Li R, Chen J, Wang F, Gao Y, et al. 2021. Zijuan tea-based kombucha: Physicochemical, sensorial, and antioxidant profile. Food Chemistry 363:130322

doi: 10.1016/j.foodchem.2021.130322