The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

Yellowing is the key process used to produce the unique yellow tea, but the effect of the yellowing process on tea quality and chemical composition remains unclear. Here, electronic eye and tongue and metabolomics were applied to investigate dynamic changes in tea leaves during the yellowing process for the first time. During the first 18 h of yellowing, the colour of tea leaves was observed becoming yellowish. Compounds related to umami and sweetness (amino acids, catechins, sucrose, phenolic acids, etc.) are at high levels. However, after 24 h of yellowing, the colour of tea becomes darker, with richness of tea infusion decreasing significantly. The levels of most catechins, amino acids, phenolic acids, and glycosidically bound volatiles (GBVs) decreased significantly, whereas betaine, piperidine, theasinensin B, and lysophosphatidylcholines (LPCs) increased significantly. Meanwhile, according to partial least-squares (PLS) analysis, most amino acids and sucrose were positively correlated with umami and sweetness; most catechins and phenolic acids had positively correlated with bitterness and astringency; phaeophorbides were positively correlated with red value (+a*) of tea leaves’ colour. This work provides a comprehensive, novel knowledge on the quality and chemical changes of yellow tea during the yellowing process. •Metabolomics and electronic multi-sensors were used for yellow tea study.•A dynamic view was acquired by the determination of quality and metabolites.•Yellow tea quality is optimal after 18 h under 40 °C.•The decline in amino acids and catechins is responsible for taste deterioration.