Metabolomics Combined with Proteomics Provide a Novel Interpretation of the Changes in Flavonoid Glycosides during White Tea Processing.

concluded that during the processing of white tea, the levels of some compounds, such as apigenin-6–8-diglucoside, apigenin-6-glucoside-8arabinoside, luteolin-8-glucoside, apigenin-8-glucoside-6-arabinoside, and kaempferol-3,7-di-rhamnoside, showed an increasing trend [ 6 ].

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During the withering process of fresh leaves, the contents of most flavonoid glycosides showed a decreasing trend after 30 h ( Figure 2 A), which was consistent with a previously reported result [ 11 ].

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Dynamic Changes in Nonvolatile Compounds (Flavonoids and Water-Soluble Saccharides) during the Withering Period Among the above 75 nonvolatile compounds, including flavonoids and water-soluble saccharides, all showed extremely significant changes (VIP ≥ 1 and absolute Log2FC ≥ 1) during the withering period ( Figure 2 A–C and Table S3 ).

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