ArticleFoods (Basel, Switzerland)2022
Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types-Based on OAV-Splitting Method.
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 16 papers.
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16 citing papers in PubMed.
- Effects of Plucking Standards and Processing Methods on the Quality Characteristics of Summer Tea Leaves.Food science & nutrition · 2026Article
- Yellowing treatment transforms sensory profile of Qianlin cha (Food chemistry: X · 2026Article
- Flavor enhancement of summer-autumn black tea through synergistic processing with mixed fruit juice: a metabolomics analysis.Food chemistry: X · 2026Article
- Integrative metabolomic and transcriptomic analysis reveals the genetic basis of terpenoid-mediated aroma diversity in Ocimum species.Functional & integrative genomics · 2026Article
- Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis.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
- Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics.Foods (Basel, Switzerland) · 2025Article
- Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging.Frontiers in plant science · 2025Article
- Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas.Food chemistry: X · 2024Article
- Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting.Food chemistry: X · 2024Article
- Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards.Foods (Basel, Switzerland) · 2024Article
- Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry.Foods (Basel, Switzerland) · 2024Article
- Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea.Foods (Basel, Switzerland) · 2023Article
- Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches.Foods (Basel, Switzerland) · 2023Article
- Effect of processing on aroma intensity and odor characteristic of Shuixian (Food chemistry: X · 2023Article
- Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation.Frontiers in nutrition · 2023Article
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8 authors.
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Abstract
Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The aroma intensity and odor characteristics of teas were comparatively analyzed based on the OAV-splitting method. The results showed that OAV were green tea (492.02), red tea (471.88), oolong tea (302.74), white tea (68.10), and dark tea (55.98). The odor index I(o) indicated that green tea was strong-flavor tea with highlight green accompanied by fruity, woody and fatty odors; oolong tea was strong-flavor tea with fruity and fatty accompanied by woody, floral and green odors; red tea was strong-flavor tea with highlight fruity accompanied by woody, green and floral odors; white tea was a light-flavor tea with floral, woody and green odors; and dark tea was light-flavor tea with woody and floral notes accompanied by fatty and green odors. These results fitted perfectly with the people's consensus on these teas, and proved that the OAV-splitting method is feasible to evaluate the aroma intensity and odor characteristics of tea aroma. We suggest that the digital evaluation of tea aroma can facilitate people's communication.
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