Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea (Ampelopsis grossedentata)

The bitter and astringent taste and miscellaneous smell of vine tea prevent its further development. In this study, we used a processing technology that mimics yellow tea to improve the flavor of vine tea and revealed its internal reasons through metabolomics. Sensory evaluation showed the yellowing process for 6–12 h reduced the bitterness and astringency significantly, and enriched the aroma. The improvement of taste was mainly related to the down-regulation of anthocyanins (54.83–97.38%), the hydrolysis of gallated catechins (34.80–47.81%) and flavonol glycosides (18.56–44.96%), and the subsequent accumulation of d-glucose (33.68–78.04%) and gallic acid (220.96–252.09%). For aroma, increase of total volatile metabolite content (23.88–25.44%) and key compounds like geraniol (239.32–275.21%) induced the changes. These results identified the positive effects of yellowing process on improvements in vine tea flavor and the key compounds that contribute to these changes. •Yellowing process alleviated the bitter and astringent taste of the vine tea.•Widely targeted metabolomic revealed the effect of yellowing time on vine tea.•Hydrolysis of gallated catechins and flavonol glycosides may reduce astringency.•Yellowing process increased the content of amino acids derivatives and lipids.•Changes of key volatile compounds like geraniol improved aroma.