ArticleFood science & nutrition2021
Analysis of aroma-active volatiles in an SDE extract of white tea.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 40 citations in OpenAlex.
- Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea.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
- HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation.Food chemistry: X · 2024Article
- Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC-MS Technology.Food chemistry: X · 2024Article
- Integrated HS-GC-IMS and UPLC-Q-Orbitrap HRMS-based metabolomics revealed the characteristics and differential volatile and nonvolatile metabolites of different citrus peels.Current research in food science · 2024Article
- Plant-Wide Target Metabolomics Provides a Novel Interpretation of the Changes in Chemical Components duringAntioxidants (Basel, Switzerland) · 2023Article
- Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses.Food chemistry: X · 2023Article
- Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava.Foods (Basel, Switzerland) · 2023Article
- Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS.Current research in food science · 2023Article
- Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing.Frontiers in plant science · 2023Article
- Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes.Metabolites · 2022Article
- Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS.Foods (Basel, Switzerland) · 2022Article
- Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars.Molecules (Basel, Switzerland) · 2022Article
- Effects of Various Processing Methods on the Metabolic Profile and Antioxidant Activity ofMetabolites · 2021Article
- Analysis of aroma-active volatiles in an SDE extract of white tea.Food science & nutrition · 2021Article
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Authors and funding
6 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
White tea is a famous Chinese tea that is cooked at boiling point before drinking. The simultaneous distillation-extraction (SDE) was used to collect volatile compounds during tea cooking. The SDE extract was dominated with green, floral, roasted and woody notes, and weak sweet note. There were 32 volatile compounds identified via gas chromatography-mass spectrometry analysis, and 19 of them had strong fragrance based on the gas chromatography-olfactometry analyzed results. Hexanal, 2-hexenal,
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