ArticleACS omega2022
Quantitative Measurement Reveals Dynamic Volatile Changes and Potential Biochemical Mechanisms during Green Tea Spreading Treatment.
Article in ACS omega, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Phenylpropanoid volatile synthesis during sequential roasting of Lu'an Guapian green tea: Differential activities of gallocatechin isomers in aromatic amino acid pyrolysis and Maillard reactions.Food chemistry: X · 2026Article
- Airflow: A double-edged sword in shaping white tea quality.Food chemistry: X · 2025Article
- Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea.Foods (Basel, Switzerland) · 2025Article
- The Light-Intensity-Affected Aroma Components of Green Tea during Leaf Spreading.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Quantitative data provide clues for biochemical reactions or regulations. The absolute quantification of volatile compounds in tea is complicated by their low abundance, volatility, thermal liability, matrix complexity, and instrumental sensitivity. Here, by integrating solvent-assisted flavor evaporation extraction with a gas chromatography-triple quadrupole mass spectrometry platform, we successfully established a method based on multiple reaction monitoring (MRM). The method was validated by multiple parameters, including the linear range, limit of detection, limit of quantification, precision, repeatability, stability, and accuracy. This method was then applied to measure temporal changes of endogenous volatiles during green tea spreading treatment. In total, 38 endogenous volatiles were quantitatively measured, which are derived from the shikimic acid pathway, mevalonate pathway, 2-
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Registered trials
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