ArticleMolecules (Basel, Switzerland)2022
Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 26 citations in OpenAlex.
- Effects of Plucking Standards and Processing Methods on the Quality Characteristics of Summer Tea Leaves.Food science & nutrition · 2026Article
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- Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea.Foods (Basel, Switzerland) · 2025Article
- Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea.Foods (Basel, Switzerland) · 2024Article
- Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions.Food chemistry: X · 2024Article
- Comparison of Volatile Compounds among Four Types of Teas Analyzed Using Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
- Physiological and Biochemical Analysis Revealing the Key Factors Influencing 2-Phenylethanol and Benzyl Alcohol Production in Crabapple Flowers.Plants (Basel, Switzerland) · 2024Article
- Aroma Difference Analysis of Partridge Tea (Molecules (Basel, Switzerland) · 2023Article
- The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong.Foods (Basel, Switzerland) · 2023Article
- Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science.Foods (Basel, Switzerland) · 2023Article
- Hot Water Extraction of Antioxidants from Tea Leaves-Optimization of Brewing Conditions for Preparing Antioxidant-Rich Tea Drinks.Molecules (Basel, Switzerland) · 2023Article
- HS-SPME/GC-MS Reveals the Season Effects on Volatile Compounds of Green Tea in High-Latitude Region.Foods (Basel, Switzerland) · 2022Article
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9 authors at 3 institutions in 1 country.
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Abstract
Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only ‘Chunyu2’ and ‘Jinguanyin’ dry teas had floral scents. ‘Chunyu2’ green tea contained the highest content of total volatiles (134.75 μg/g) among green tea samples, while ‘Jinguanyin’ black tea contained the highest content of total volatiles (1908.05 μg/g) among black tea samples. The principal component analysis study showed that ‘Chunyu2’ and ‘Jinguanyin’ green teas and ‘Chunyu2’ black tea were characterized by the abundant presence of certain alcohols with floral aroma, while ‘Jinguanyin’ black tea was discriminated due to the high levels of certain alcohols, esters, and aldehydes. A total of 27 shared volatiles were present in different tea samples, and the contents of 7 floral odorants in dry teas had correlations with those in fresh tea leaves (p < 0.05). Thus, the tea cultivar is crucial to the floral scent of dry tea, and these seven volatiles could be promising breeding indices.
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