ArticleFoods (Basel, Switzerland)2022
Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea).
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 12 papers.
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Who cites it
12 citing papers in PubMed.
- Metabolomics-Based Analysis of Dayezhong Fresh Tea Leaves: Effects of Cultivar and Tenderness on Black Tea Quality.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
- Taste characteristics and symbolic metabolites of Rougui tea with different grades in China.Food chemistry: X · 2025Article
- Effects of Different Kinds of Fruit Juice on Flavor Quality and Hypoglycemic Activity of Black Tea.Foods (Basel, Switzerland) · 2025Article
- Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10.Molecules (Basel, Switzerland) · 2025Article
- Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea.Foods (Basel, Switzerland) · 2024Article
- Exploration of the effects of geographical regions on the volatile and non-volatile metabolites of black tea utilizing multiple intelligent sensory technologies and untargeted metabolomics analysis.Food chemistry: X · 2024Article
- Exploring the ancient roots and modern global brews of tea and herbal beverages: A comprehensive review of origins, types, health benefits, market dynamics, and future trends.Food science & nutrition · 2024Review
- Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing.Foods (Basel, Switzerland) · 2024Article
- Aged oolong tea alleviates dextran sulfate sodium-induced colitis in mice by modulating the gut microbiota and its metabolites.Food chemistry: X · 2024Article
- Article
- The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
Panyong Congou black tea (PCT) is one of the most representative and historically famous Congou black teas in China and has been gaining more and more attention for its beneficial health properties. Currently, four grades of PCT are available, based on the raw leaf materials and consumer palatability. The chemical profiles distinguishing different grades of PCT are yet to be defined, nor has the relationship with grade been evaluated. In the present study, chemometric analysis showed that epigallocatechin (EGC), catechin (C), polyphenols, gallic acid (GA), and free amino acids are grade related bio-markers of PCT. These compounds are associated with the sweet and mellow aftertaste of PCT. A total of 34 volatile components were identified, of which the three component types with the highest relative percentages were alcohols (51.34-52.51%), ketones (27.31-30.28%), and aldehydes (12.70-13.18%). Additionally, our results revealed that sweet floral and fruity aromas were positively correlated with six volatile organic compounds (VOCs), 1-pentanol, propyl hexanoate, linalool, cyclohexanone, hexanal, and 2,5-dimethylpyrazine. Clear discrimination was achieved using orthogonal projections to latent structures discriminant analysis (OPLS-DA). The findings provide vital information on the characteristic flavor of each grade of PCT.
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