ArticleMolecules (Basel, Switzerland)2020
Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
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 36 papers.
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Who cites it
36 citing papers in PubMed.
- Chemical Diversity and Microbial Complexity of Liupao Tea Aroma: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC-IMS and HS-SPME-GC-MS combined with chemical pattern recognition.Food chemistry: X · 2026Article
- Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds.Food chemistry: X · 2026Article
- Geographical Variations of Volatile Metabolites in Newhall Navel Orange Based on HS-SPME-GC-MS and Meteorological Factors.Foods (Basel, Switzerland) · 2026Article
- Impact of Co-Fermentation withFoods (Basel, Switzerland) · 2026Article
- Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea.Food chemistry: X · 2026Article
- Pre-harvest UV irradiation differentially modulates terpenoids and esters in tarragon (Frontiers in plant science · 2026Article
- Guizhou Green Tea Metabolomics Analysis: Volatile Metabolites Based on HS-GC-IMS and UPLC-Q-TOF-MSMS and Quality Evaluation.International journal of food science · 2026Article
- Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons.NPJ science of food · 2025Article
- Optimizing GC-IMS for Pork Volatile Fingerprinting: Effects of Incubation Conditions and Medium on Aroma Profiles.Foods (Basel, Switzerland) · 2025Article
- Synergistic mechanisms of crayfish tail flavor evolution mediated by hepatopancreas: Insights from GC-IMS and electronic nose analysis.Food chemistry: X · 2025Article
- Effects of Different Citrus Varieties and Harvesting Time on the Quality of Citrus Dark Tea.Foods (Basel, Switzerland) · 2025Article
- Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics.Foods (Basel, Switzerland) · 2025Article
- Article
- Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS.Frontiers in nutrition · 2025Article
- Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC-MS, and multivariate statistical approaches.Food chemistry: X · 2025Article
- Impact of Long-Term Cold Storage on the Physicochemical Properties, Volatile Composition, and Sensory Attributes of Dried Jujube (Foods (Basel, Switzerland) · 2024Article
- Exploring the Impact of DifferentFoods (Basel, Switzerland) · 2024Article
- Characterization of the volatile components in the processing ofFood science & nutrition · 2024Article
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5 authors.
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Abstract
Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal,
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