ArticleFood science & nutrition2022
Evaluation of sensory and safety quality characteristics of "high mountain tea".
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- Regulatory effects of different proportions of far-red light on key metabolic components in tea plants (Camellia sinensis L.).Journal of the science of food and agriculture · 2026Article
- Three Successive Infusions: Scientific Insights Into a Traditional Green Tea Drinking Custom.Journal of food science · 2026Article
- Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography-Mass Spectrometry.Journal of food science · 2026Article
- Altitude and picking period affect the quality of Lushan Yunwu tea: Insights from sensory and metabolomic analysis.Food chemistry: X · 2026Article
- Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color-taste characteristics of Huangqin (Food chemistry: X · 2025Article
- Research Progress of Biosensors in the Detection of Pesticide Residues and Heavy Metals in Tea Leaves.Biosensors · 2025Review
- Comparative Analysis of Flavonoids, Carotenoids, and Major Primary Compounds in Site-Specific Yellow-Leaf Tea and Their Dynamic Alterations During Processing.Foods (Basel, Switzerland) · 2025Article
- Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages ofFoods (Basel, Switzerland) · 2025Article
- Comprehensive comparison of potential flavor-active peptides, amino acids and pigments accumulation in different altitudes cultivated albino teas.Food chemistry: X · 2025Article
- Taste characteristics and symbolic metabolites of Rougui tea with different grades in China.Food chemistry: X · 2025Article
- Dynamic changes and interaction between different aroma types during low-temperature roasting of bud green tea.Food science & nutrition · 2024Article
- The utilization of a data fusion approach to investigate fingerprint profiles of dark tea from China's different altitudes.Food chemistry: X · 2024Article
- Evaluation of sensory and safety quality characteristics of "high mountain tea".Food science & nutrition · 2022Article
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6 authors.
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Abstract
High mountain tea (HT) is widely acknowledged as an essential resource of high-quality tea due to its adaptation to superior ecological environments. In this study, the sensory (aroma and taste) and safety (heavy metals and pesticide residues) characteristics of HT were characterized through sensory evaluation, gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), flavor activity value, and risk factor analysis. The results elucidated that the aroma sensory characteristics of HT were tender and green, accompanied by sweet and slight chestnut. A total of 8 aroma compounds were identified as the primary substances contributing to the unique aroma characteristics; the difference in the ratio of "green substances" and "chestnut substances" might be the reason for different aroma characteristics in HT and LT (low mountain tea). The taste sensory characteristics of HT were high in freshness and sweetness but low in bitterness and astringency. The high content of soluble sugar (SS), nonester catechins, sweet free amino acids, and low content of caffeine and tea polyphenols were the primary reasons for its taste characteristics. Low temperature stress might be the most fundamental reason for flavor characteristics formation in HT. Furthermore, the pollution risks of 5 heavy metals and 50 pesticide residues in HT were less than 1. The complex ecosystem and low chemical control level were speculated to be the primary reasons for the high safety quality of HT. Overall, these findings provide a more comprehensive understanding of quality characteristics and their formation mechanisms in HT.
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