ArticleFoods (Basel, Switzerland)2022
Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis.
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 14 papers.
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Who cites it
14 citing papers in PubMed.
- Advances in Flavor Formation Mechanisms and Technological Regulation of Sun-Processed Tea.Foods (Basel, Switzerland) · 2026Review
- Chemical Diversity and Microbial Complexity of Liupao Tea Aroma: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Metabolomics-based elucidation of the chemical basis under-lying seasonal variations in sensory quality of Goldsands Black Tea.Frontiers in plant science · 2026Article
- Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods.Food chemistry: X · 2025Article
- Characteristics of the structure, physicochemical, and volatile pattern in new shoot of 'Ruchengbaimaocha'.Food chemistry: X · 2025Article
- Effect of rainy-day harvesting on the aroma profile of Wuyi rock tea based on GC-MS and chemical analysis.Food chemistry: X · 2025Article
- Analysis of Differences in Volatile Components of Rucheng Baimao (Foods (Basel, Switzerland) · 2025Article
- Characterization of key aroma-active compounds in fermented chili pepper (Food chemistry: X · 2024Article
- 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
- Microbiological Safety and Quality of Fermented Products.Foods (Basel, Switzerland) · 2023Article
- Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach.Food chemistry: X · 2023Article
- Phytochemical Profile ofPlants (Basel, Switzerland) · 2023Article
- Variations of main quality components of matcha from different regions in the Chinese market.Frontiers in nutrition · 2023Article
- Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types-Based on OAV-Splitting Method.Foods (Basel, Switzerland) · 2022Article
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8 authors.
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Abstract
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). A total of 37 scents were captured by using the GC-O technique, and 35 scents with odor intensities ranging from 1.09 ± 1.93 to 9.91 ± 0.29 were identified. Twenty-one compounds were further identified as key odor-active compounds with odor activity values (OAVs) greater than or equal to one. These key odor-active compounds were restructured with their detected concentrations, and the aroma profile of the selected SBT sample was successfully imitated to a certain extent. An omission test was performed by designing 25 models and confirmed that (
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