ArticleFoods (Basel, Switzerland)2022
Comparative Analysis of Volatile Compounds in
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Systematic Comparison of Aroma Profiles and Tea Polysaccharide In Vitro Antioxidant Activities Among Six Anxi Oolong Tea Cultivars.Foods (Basel, Switzerland) · 2026Article
- Elucidation of Grassy Off-Odor Formation in Wuyi Rock Tea Processed from Dew-Soaked Leaves via GC-MS, Molecular Docking, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Uncovering aroma profile and key odorants of Zisun tea: insights from grades and cultivars.Food chemistry: X · 2026Article
- Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis.Metabolites · 2025Article
- The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.Food chemistry: X · 2025Article
- The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality.Plants (Basel, Switzerland) · 2025Article
- Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS.Food chemistry: X · 2025Article
- Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea.Food chemistry: X · 2025Article
- Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production.Food chemistry. Molecular sciences · 2024Article
- Effect of puffing treatment on volatile components of green tea explored by gas chromatography-mass spectrometry and gas chromatography-olfactometry.Food chemistry: X · 2024Article
- Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-O.Food chemistry: X · 2024Article
- Comparative Analysis of Hydrosol Volatile Components ofMolecules (Basel, Switzerland) · 2024Article
- A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing.Foods (Basel, Switzerland) · 2024Article
- Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scentedFood chemistry: X · 2024Article
- Identification of Volatile Markers during EarlyFoods (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
- Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS.Foods (Basel, Switzerland) · 2023Article
- Tracing the Volatilomic Fingerprint of the Most Popular Italian Fortified Wines.Foods (Basel, Switzerland) · 2023Article
- Adding functional properties to beer with jasmine tea extract.Frontiers in nutrition · 2023Article
- Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine.Frontiers in nutrition · 2023Article
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Authors and funding
7 authors.
Funding
Abstract
Tieguanyin (TGY) is one kind of oolong tea that is widely appreciated for its aroma and taste. To study the difference of volatile compounds among different types of TGY and other oolong teas, solid-phase microextraction−gas chromatography−mass spectrometry and chemometrics analysis were conducted in this experiment. Based on variable importance in projection > 1 and aroma character impact > 1, the contents of heptanal (1.60−2.79 μg/L), (E,E)-2,4-heptadienal (34.15−70.68 μg/L), (E)-2-octenal (1.57−2.94 μg/L), indole (48.44−122.21 μg/L), and (E)-nerolidol (32.64−96.63 μg/L) in TGY were higher than in other varieties. With the increase in tea fermentation, the total content of volatile compounds decreased slightly, mainly losing floral compounds. Heavily fermented tea contained a higher content of monoterpenoids, whereas low-fermentation tea contained higher contents of sesquiterpenes and indole, which could well distinguish the degree of TGY fermentation. Besides, the volatiles analysis of different grades of TGY showed that the special-grade tea contained more aroma compounds, mainly alcohols (28%). (E,E)-2,4-Heptadienal, (E)-2-octenal, benzeneacetaldehyde, and (E)-nerolidol were the key volatile compounds to distinguish different grades of TGY. The results obtained in this study could help enrich the theoretical basis of aroma substances in TGY.
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