ArticleMolecules (Basel, Switzerland)2020
Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Unveiling the influence of temperature treatments on the structural and Metabolomic profile of Pandan leaves (Food chemistry: X · 2025Article
- Process Optimization and Odor Analysis of Instant Black Tea Powder.Foods (Basel, Switzerland) · 2025Article
- Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea.Foods (Basel, Switzerland) · 2025Article
- Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas.Food chemistry: X · 2024Article
- Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt.Food chemistry: X · 2024Article
- Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea.Plants (Basel, Switzerland) · 2023Article
- Insights into momentous aroma dominating the characteristic flavor of jasmine tea.Food science & nutrition · 2023Article
- A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea.Foods (Basel, Switzerland) · 2022Article
- Using Sensory Wheels to Characterize Consumers' Perception for Authentication of Taiwan Specialty Teas.Foods (Basel, Switzerland) · 2021Article
- Determination of 35 Free Amino Acids in Tea Using Ultra-Performance Liquid Chromatography Coupled With Quadrupole Time-of-Flight Mass Spectrometry.Frontiers in nutrition · 2021Article
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Authors and funding
6 authors.
Funding
Abstract
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation-extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone,
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