ArticleFood chemistry: X2022
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick 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 27 papers.
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Who cites it
27 citing papers in PubMed.
- TheFood chemistry. Molecular sciences · 2026Article
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- Formulation Optimization, Quality Characterization, and Flavor Profiling of Cookies Enriched with Ultrafine Dark Tea Powder.Foods (Basel, Switzerland) · 2026Article
- Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas.Food chemistry: X · 2026Article
- Influence ofFood chemistry. Molecular sciences · 2025Article
- Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea.Journal of advanced research · 2025Article
- Processing-Induced Variations in Bamboo Leaf Powder: Effects of Fixation Methods on Color Stability, Volatile Compounds, and Sensory Profiles.Foods (Basel, Switzerland) · 2025Article
- Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis.Foods (Basel, Switzerland) · 2025Article
- Analysis of Volatile Compounds with Odor Characteristics in Dianhong, Chuanhong, and Keemunhong Based on SPME-GC×GC-MS.Molecules (Basel, Switzerland) · 2025Article
- Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking.Current research in food science · 2025Article
- Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis.Current research in food science · 2025Article
- HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea.Food chemistry: X · 2024Article
- Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains.Food chemistry: X · 2024Article
- Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics.Food chemistry: X · 2024Article
- HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation.Food chemistry: X · 2024Article
- Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses.Foods (Basel, Switzerland) · 2024Article
- Characterization of key odorants in 'Baimaocha' black teas from different regions.Food chemistry: X · 2024Article
- Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea.Foods (Basel, Switzerland) · 2024Article
- Tea Quality of the Mysterious "Dahongpao Mother Tree" (Foods (Basel, Switzerland) · 2024Article
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7 authors.
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Abstract
Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA. A total of 112 volatile compounds were identified and quantified in tea samples by HS-SPME/GC-MS analysis. Ten voaltiles in floral-fungal aroma type, eleven voaltiles in ripe-fungal aroma type, and eighteen voaltiles in fresh-fungal aroma type were identified as key aroma compounds for the aroma characteristics formation in three aroma types of Fu brick tea. In addition, PLS analysis revealed that 3,4-dehydro-
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