ArticleFoods (Basel, Switzerland)2022
HS-SPME/GC-MS Reveals the Season Effects on Volatile Compounds of Green Tea in High-Latitude Region.
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.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed.
- Effect of Thermal and Freeze-Drying on the Volatile Composition of Mountain Horopito (Pseudowintera colorata) and Kawakawa (Piper excelsum).Journal of food science · 2026Article
- Seasonal Dynamics of the Volatile Metabolome and Aroma Contribution in Xinyang Maojian Green Tea.Biology · 2026Article
- Seasonal and processing differences in nonvolatile compounds and volatile aroma of teas from Zhaoyuan, China: insight into "spring green, summer black, autumn dark" quality pattern.Food chemistry: X · 2026Article
- The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality.Plants (Basel, Switzerland) · 2025Article
- Seasonal Dynamic Changes in the Nutrient Elements and Antioxidant Activity ofPlants (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
- Effect of Harvest Seasons on Biochemical Components and Volatile Compounds in White Teas from Two Cultivars.Foods (Basel, Switzerland) · 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
- Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds andFood chemistry: X · 2024Article
- Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry.Foods (Basel, Switzerland) · 2024Article
- Effects of Geographical Origin and Tree Age on the Stable Isotopes and Multi-Elements of Pu-erh Tea.Foods (Basel, Switzerland) · 2024Article
- Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season.Foods (Basel, Switzerland) · 2023Article
- Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea.Foods (Basel, Switzerland) · 2023Article
- Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars.Plants (Basel, Switzerland) · 2023Article
- HS-GC-IMS Analysis of Volatile Organic Compounds in Different Varieties and Harvesting Times ofMolecules (Basel, Switzerland) · 2023Article
- Differences in Volatile Organic Compounds inMolecules (Basel, Switzerland) · 2023Article
- The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong.Foods (Basel, Switzerland) · 2023Article
- Variations of main quality components of matcha from different regions in the Chinese market.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
This study investigates the volatile compounds of green tea produced with different leaves from spring, summer, and autumn in high-latitude region. A total of 95 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS). Spring, summer and autumn green tea contained 68, 72 and 82 volatile compounds, respectively. Principal component analysis (PCA), partial least squares-discrimination analysis (PLS-DA), and hierarchical cluster analysis (HCA) classified the samples and showed the difference. And 32 key characteristic components were screened out based on variable importance in the projection (VIP) values higher than 1.0. The characteristic volatile compounds of spring green tea including 18 components, such as geranylacetone, phenethyl alcohol, geraniol, β-ionone, jasmone, 1-octen-3-ol and longifolene. 13 components such as 2-methylfuran, indole, 1-octanol, D-limonene and ethanethiol were the key compounds in summer green tea. And 2,4,6-trimethylstyrene was the major differential volatile compounds in autumn green tea. The results increase our knowledge of green tea in different seasons and provide a theoretical basis for production control of green tea.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.