ArticleFood chemistry: X2022
Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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29 citing papers in PubMed.
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars.Food chemistry: X · 2026Article
- The dual fate of L-theanine in tea: Metabolic regulation and processing transformations.Journal of advanced research · 2026Review
- Influence of leaf tenderness on the aroma and taste characteristics of green tea fromFood chemistry: X · 2026Article
- Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection.Foods (Basel, Switzerland) · 2026Article
- Effects of Different Citrus Varieties and Harvesting Time on the Quality of Citrus Dark Tea.Foods (Basel, Switzerland) · 2025Article
- Physicochemical and organoleptic properties of moringa instant (Italian journal of food safety · 2025Article
- Non-Destructive Determination of Starch Gelatinization, Head Rice Yield, and Aroma Components in Parboiled Rice by Raman and NIR Spectroscopy.Molecules (Basel, Switzerland) · 2025Article
- Optimization of the sealed yellowing parameters and suitability evaluation of the different cultivars for manufacturing the Pingyang Huangtang tea.Food chemistry: X · 2025Article
- Improving the Sensory Quality of Black Tea by Blending Varieties During Processing.Foods (Basel, Switzerland) · 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
- Soil chemical factors contributing to differences in bacterial communities among tea field soils and their relationships with tea quality.Frontiers in plant science · 2025Article
- Exploration of the effects of geographical regions on the volatile and non-volatile metabolites of black tea utilizing multiple intelligent sensory technologies and untargeted metabolomics analysis.Food chemistry: X · 2024Article
- Analyzing the Effects of Rapid and Natural Cooling Techniques on the Quality of Hand-Shaken Green Tea Beverages.Foods (Basel, Switzerland) · 2024Article
- Greenhouse covering cultivation promotes chlorophyll accumulation of tea plant (Camellia sinensis) by activating relevant gene expression and enzyme activity.BMC plant biology · 2024Article
- Physicochemical, antibacterial and aromatic qualities of herbaceous peony (RSC advances · 2024Article
- Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in variousFood chemistry: X · 2024Article
- The flavor substances changes in Fuliang green tea during storage monitoring by GC-MS and GC-IMS.Food chemistry: X · 2024Article
- Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis.Foods (Basel, Switzerland) · 2024Article
- Study on the Dynamic Changes in Non-Volatile Metabolites of Rizhao Green Tea Based on Metabolomics.Molecules (Basel, Switzerland) · 2023Article
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7 authors.
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Abstract
Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well as clean aroma with a clear honeysuckle fragrance. The colors of different Enshi green teas are closely related with the content of chlorophyll and chlorophyllide. The five green teas also vary in their aroma style. Echa 10 imparts a special honeysuckle fragrance, which was further analyzed by molecular sensory analysis and the formation of this honeysuckle fragrance was attributed to the key components of dodecane, octadecane, phenethyl alcohol, and jasmonone. In aroma evaluation, Echa 10 green tea showed the best performance, which is mainly related with the content of geraniol, linalool, phenethyl alcohol, and benzyl alcohol. Additionally, Echa 10 scored the highest in taste evaluation, which is mainly determined by the contents and ratios of tea polyphenols, amino acids, caffeine, and soluble sugars.
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