ReviewMolecules (Basel, Switzerland)2016
Recent Advances in Volatiles of Teas.
Review in Molecules (Basel, Switzerland), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 70 papers.
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Who cites it
70 citing papers in PubMed.
- Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.Food chemistry: X · 2026Article
- Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from 'Echa 10'.Food chemistry: X · 2026Article
- Metabolomic and Sensory Insights into the Aging Mechanism of Ripened Pu-Erh Tea over Nine Years.Molecules (Basel, Switzerland) · 2026Article
- Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas.Food chemistry: X · 2026Article
- Exploring the combined effect of fermentation time, and first drying temperature on black tea flavor profile characterized by GC-MS and GC-IMS.Food chemistry: X · 2026Article
- Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea.Foods (Basel, Switzerland) · 2026Article
- Effects of Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- Characterizing and decoding the effects of co-culture fermentation on dark tea infusion flavor development: elucidating microbial succession and metabolic dynamics mediated byFood chemistry: X · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
- A Multi-Analytical Exploration of Flavored Black Teas: Profiling Volatile Compounds, Caffeine Content, and Biological Effects.Food science & nutrition · 2025Article
- Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV.Foods (Basel, Switzerland) · 2025Article
- The Combination of Shaking and Yellow-Light Withering Promote the Volatile Aroma Components and the Aroma Quality of Black Tea.Foods (Basel, Switzerland) · 2025Article
- Characterization and Anti-Aging Potency of Phenolic Compounds in Xianhu Tea Extracts.Foods (Basel, Switzerland) · 2025Article
- Determination of the Polyphenol Composition of Raspberry Leaf Using LC-MS/MS.Molecules (Basel, Switzerland) · 2025Article
- Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion.Foods (Basel, Switzerland) · 2025Article
- Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea.Current research in food science · 2025Article
- Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging.Frontiers in plant science · 2025Article
- Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production.Food chemistry. Molecular sciences · 2024Article
- Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas.Food chemistry: X · 2024Article
- Brewing method-dependent changes of volatile aroma constituents of green tea (Food science & nutrition · 2024Article
10 more citing papers are in PubMed but not listed here.
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relationship of active-aroma volatiles with the sensory qualities of tea are also discussed in the present paper.
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