ArticleMolecules (Basel, Switzerland)2021
Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 39 citations in OpenAlex.
- Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line 'Jinlong No.1' and its progenitor 'Huangdan'.Frontiers in plant science · 2026Article
- Rhizosphere microbiota mediated by sulfur fertilizer regulates flavor quality in peppers (Capsicum annuum L.).Protoplasma · 2026Article
- Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation.Food chemistry: X · 2025Article
- Mechanistic Elucidation and Establishment of Drying Kinetic Models of Differential Metabolite Regulation inBiology · 2025Article
- Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea.Metabolites · 2025Article
- Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10.Molecules (Basel, Switzerland) · 2025Article
- Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies.Foods (Basel, Switzerland) · 2024Review
- Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-O.Food chemistry: X · 2024Article
- Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis.Foods (Basel, Switzerland) · 2024Article
- DoesFood science & nutrition · 2024Article
- Article
- Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review.Foods (Basel, Switzerland) · 2023Review
- Theaflavin AmelioratesInternational journal of molecular sciences · 2023Article
- Characterization of Effects of Different Tea Harvesting Seasons on Quality Components, Color and Sensory Quality of "Yinghong 9" and "Huangyu" Large-Leaf-Variety Black Tea.Molecules (Basel, Switzerland) · 2022Article
- Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea.Molecules (Basel, Switzerland) · 2022Article
- Long-term tea consumption reduces the risk of frailty in older Chinese people: Result from a 6-year longitudinal study.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
12 authors at 2 institutions in 1 country.
Funding
Abstract
This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E'cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.