ArticleFoods (Basel, Switzerland)2022
Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation 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 21 papers.
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21 citing papers in PubMed, 43 citations in OpenAlex.
- Exploration on appropriate brewing conditions ofFood chemistry: X · 2026Article
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Synthesis, Characterization, and DFT of Some Thiazole Derivatives as Carbon Steel Corrosion Inhibitors in 1 M HCl.Chemistry & biodiversity · 2026Article
- Uncovering aroma profile and key odorants of Zisun tea: insights from grades and cultivars.Food chemistry: X · 2026Article
- Electrochemical Sensors as a Tool for Taste Perception in Pharmaceutical Products: Advances and Perspectives.Biosensors · 2026Review
- Study on the migration regularity of volatile flavor compounds during the roasting process of Tartary buckwheat tea based on HS-GC-IMS and chemometrics.Frontiers in nutrition · 2026Article
- Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea.Food chemistry: X · 2026Article
- Comparison of Flavor Characteristics and Metabolite Basis of Oolong Tea from Six Different Tea Plant Cultivars Under High- and Low-Altitude Conditions.Plants (Basel, Switzerland) · 2025Article
- Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis.Metabolites · 2025Article
- The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality.Plants (Basel, Switzerland) · 2025Article
- Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods.Food chemistry: X · 2025Article
- Analysis of Differences in Volatile Components of Rucheng Baimao (Foods (Basel, Switzerland) · 2025Article
- Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea.Foods (Basel, Switzerland) · 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 flavor and taste profile of different radish (Food chemistry: X · 2024Article
- A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing.Foods (Basel, Switzerland) · 2024Article
- Exploring aromatic components differences and composition regularity of 5 kinds of these 4 aroma types Phoenix Dancong tea based on GC-MS.Scientific reports · 2024Article
- The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars.Food chemistry: X · 2023Article
- The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong.Foods (Basel, Switzerland) · 2023Article
- Biosynthesis and the Transcriptional Regulation of Terpenoids in Tea Plants (International journal of molecular sciences · 2023Review
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Authors and funding
8 authors at 2 institutions in 1 country.
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Abstract
The oolong tea aroma is shown to consist of cultivar aroma and technical aroma in this study based on the aroma differences between oolong tea products of cultivars of different suitability, as determined by correlation analysis of olfactory, sensory, electronic nose, and GC-MS data. Human senses were significantly affected by the aroma components, which included eight terpene metabolites (β-Ocimene, (Z)-Furan linalool oxide, linalool, (3E)-4,8-Dimethyl-1,3,7-nonatriene, (E)-Pyranoid linalool oxide, γ-Elemene, Humulene, (Z,E)-α-Farnesene), three carotenoid metabolites (β-Ionone, (Z)-Geranylacetone and 6-methyl-5-Hepten -2-one), three lipid metabolites ((Z)-3-Hexenyl (Z)-3-hexenoate, Butanoic acid hexyl ester, and (Z)-Jasmone), four amino acid metabolites (Methyl salicylate, Geranyl isovalerate, indole, and Phenylethyl alcohol), and six thermal reaction products (2-Pentylfuran, Octanal, Decanal, (E,E)-2,4-Nonadienal, (Z)-2-Decenal, and (E)-2-Undecenal). Meanwhile, several aroma compounds (such as (E)-Nerolidol and α-Farnesene), mainly comprising the "technical aroma" formed in the processing mode, were noted to be less closely related to cultivar suitability. This study sheds light on the aroma characteristics of different tea cultivars for oolong tea processing.
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