Lipids: A noteworthy role in better tea quality

RETRACTED: Lipidomics, transcription analysis, and hormone profiling unveil the role of CsLOX6 in MeJA biosynthesis during black tea processing

“…Tea lipids profiling in preharvest and postharvest leaves have been studied in previous research [ 12 ]. The lipids types encompass fatty acids, glycerols, phospholipids, glycolipids in tea leaves, which are similar to major plant lipids, such as Arabidopsis [ 9 , 12 ]. The proportion of total lipid content in fresh tea leaves is about 4–9% of dry weight [ 13 ].…”

“…The membrane glycoglycerolipids include monogalactosyldiacylglycerol (MGDG), digalactosyl diacylglycerol (DGDG), sulfoquinovosyldiacylglycerol (SQDG), and glycerophospholipids contain phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylglycerol (PG), phosphatidylinositol (PI), phosphatidylserine (PS), and phosphatidic acid (PA).The stored acylglycerolipids are composed of triacylglycerol (TAG) and diacylglycerol (DAG). PC, PE, MGDG, SQDG, and TAG are major lipid types in tea leaves [ 12 , 14 ]. Abotic factors, such as shading treatment, low temperature, nitrogen fertilizer treatment, abscisic acid, methyl jasmonate spraying, and biotic factors such as herbivores attack, tea tortrix, Ectropis obliqua suck, Colletotrichum camelliae infection affect lipids composition in preharvest tea leaves [ 9 , 12 , 13 , 15 ].…”

“…PC, PE, MGDG, SQDG, and TAG are major lipid types in tea leaves [ 12 , 14 ]. Abotic factors, such as shading treatment, low temperature, nitrogen fertilizer treatment, abscisic acid, methyl jasmonate spraying, and biotic factors such as herbivores attack, tea tortrix, Ectropis obliqua suck, Colletotrichum camelliae infection affect lipids composition in preharvest tea leaves [ 9 , 12 , 13 , 15 ].…”

Combining ion mobility spectrometry and chemometrics for detecting synthetic colorants in black tea: A reliable and fast method

“…Black tea, accounting for more than 70 % of global tea consumption, is particularly popular. Aside from its delightful taste, tea offers therapeutic properties that combat various ailments, such as its anti-inflammatory and anti-cancer effects ( Huang et al, 2024 ; Isemura et al, 2000; Qin et al, 2023 ).…”

Biochemical insights into tea foam: A comparative study across six categories

“…Despite centuries of observation and appreciation, the scientific understanding of tea foam remains elusive. Early studies suggested that tea saponin, a natural surfactant, contributes significantly to foaming and emulsifying properties in tea leaves ( Huang et al, 2024 ; He et al, 2023 ). Other research has focused on proteins for their surface-active properties during the foaming process ( Vanrell et al, 2007 ; Xiong et al, 2020 ).…”