{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Lloyd AJ"],"funding":["Welsh Government Covid Recovery Challenge Fund (part of the Welsh Government's Food and Drink Division funding)","Innovate UK"],"pagination":["84"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12843885"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["16(1)"],"pubmed_abstract":["The Dartmoor Estate Tea plantation in Devon, UK, benefits from a unique microclimate and diverse soil conditions, which, together with its different processing methods, contribute to the distinctive flavours and chemical profiles of its teas.<h4>Objectives</h4>The chemical diversity of Dartmoor tea was assessed via samples collected during processing of green and black tea.<h4>Methods</h4>Leaf samples were collected during the processing of green and black tea and analysed using Flow Infusion Electrospray Ionisation Mass Spectrometry (FIE-MS).<h4>Results</h4>For green tea processing, random forest regression identified features associated with the processing steps, resulting in a total of 272 <i>m</i>/<i>z</i> explanatory features. The analysis of black tea processing (4 h and overnight ox"],"journal":["Metabolites"],"pubmed_title":["Chemical Attributes of UK-Grown Tea and Identifying Catechin and Metabolite Dynamics in Green and Black Tea Using Metabolomics and Machine Learning."],"pmcid":["PMC12843885"],"funding_grant_id":["N/A","10068218"],"pubmed_authors":["Warren-Walker A","Lyons L","Lloyd AJ","Watson A","Wilson T","Beckmann M","Finch J","Martinez Martin MJP"],"additional_accession":[]},"is_claimable":false,"name":"Chemical Attributes of UK-Grown Tea and Identifying Catechin and Metabolite Dynamics in Green and Black Tea Using Metabolomics and Machine Learning.","description":"The Dartmoor Estate Tea plantation in Devon, UK, benefits from a unique microclimate and diverse soil conditions, which, together with its different processing methods, contribute to the distinctive flavours and chemical profiles of its teas.<h4>Objectives</h4>The chemical diversity of Dartmoor tea was assessed via samples collected during processing of green and black tea.<h4>Methods</h4>Leaf samples were collected during the processing of green and black tea and analysed using Flow Infusion Electrospray Ionisation Mass Spectrometry (FIE-MS).<h4>Results</h4>For green tea processing, random forest regression identified features associated with the processing steps, resulting in a total of 272 <i>m</i>/<i>z</i> explanatory features. The analysis of black tea processing (4 h and overnight ox","dates":{"release":"2026-01-01T00:00:00Z","publication":"2026 Jan","modification":"2026-06-17T03:22:23.058Z","creation":"2026-06-17T03:10:38.008Z"},"accession":"S-EPMC12843885","cross_references":{"pubmed":["41590692"],"doi":["10.3390/metabo16010084"]}}