Metabolome technology reveals the material basis for the formation of characteristic flavors in four types of purple teas.

Food Chem X · 2026 · PMC12887415 · PMID 41674684

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a decreasing trendno p-value reported

The content of flavonol glycosides in tea processing shows a decreasing trend ( Fang et al., 2019 ), with GT, WT, and yellow tea having similar and highest flavonol glycosides content, followed by OT, and BT was the lowest.

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