ArticlePloS one2020
Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- The dual fate of L-theanine in tea: Metabolic regulation and processing transformations.Journal of advanced research · 2026Review
- Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature.Food chemistry: X · 2025Article
- Inhibitory Effect and Mechanism of Dancong Tea from Different Harvesting Season on the α-Glucosidase Inhibition In Vivo and In Vitro.Foods (Basel, Switzerland) · 2024Article
- Metabolome profiling and transcriptome analysis unveiling the crucial role of magnesium transport system for magnesium homeostasis in tea plants.Horticulture research · 2024Article
- Exploring aromatic components differences and composition regularity of 5 kinds of these 4 aroma types Phoenix Dancong tea based on GC-MS.Scientific reports · 2024Article
- Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics.Foods (Basel, Switzerland) · 2023Article
- Effects of processing procedures on the formation of aroma intensity and odor characteristic of Benshan tea (Oolong tea,Heliyon · 2023Article
- Effect of processing on aroma intensity and odor characteristic of Shuixian (Food chemistry: X · 2023Article
- Variations of main quality components of matcha from different regions in the Chinese market.Frontiers in nutrition · 2023Article
- Comparative Analysis of Volatile Compounds inFoods (Basel, Switzerland) · 2022Article
- Article
- Effects of Long-Term Non-Pruning on Main Quality Constituents in 'Dancong' Tea (Foods (Basel, Switzerland) · 2021Article
- Comparison of Nutritional and Nutraceutical Properties of Burdock Roots Cultivated in Fengxian and Peixian of China.Foods (Basel, Switzerland) · 2021Article
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2 authors.
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Abstract
Fenghuang Dancong tea covers the oolong tea category and is widely acknowledged for its unique floral and honey flavor. In order to characterize the volatile components in nine different aroma types of Fenghuang Dancong tea, the Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC- MS) were employed. In addition, the similarity analysis and cluster analysis (CA) were performed to compare the aroma characteristics and establish the correlation between the nine types of teas. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) method were employed to determine the volatile components with a high contribution to the overall aroma of each type of tea. The results presented a total of 122 volatile aroma components including 24 kinds of alcohol, 23 kinds of esters, 15 kinds of olefins, 12 kinds of aldehydes, 12 kinds of ketones, 13 kinds of alkanes and 23 kinds of other components from the nine types of Fenghuang Dancong tea. Of these volatile aroma components, 22 types were common with linalool, dehydrolinalool, linalool oxide I, linalool oxide II, etc. The similarity of the nine types of Fenghuang Dancong tea was found between 46.79% and 95.94%. The CA indicated that the nine types of Fenghuang Dancong tea could be clustered into four categories when the ordinate distance reached to 10. The PCA demonstrated that decane, octadecane, 2,2,4,6,6-pentamethylheptane, dehydrolinalool, geraniol and nerol were the important aroma components to Fenghuang Dancong Tea. OPLS-DA proved that 2,2,4,6,6-pentamethylheptane, dehydrolinalool, phenylacetaldehyde, nerolidol, linalool oxide I and hexanal were the key differential compounds between the various types of tea samples. This study provides a theoretical basis for characterizing the volatile aroma components in the main types of Fenghuang Dancong tea as well as the similarity and correlation between various types of Fenghuang Dancong tea.
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