ArticleFoods (Basel, Switzerland)2022
A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White 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 24 papers.
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Who cites it
24 citing papers in PubMed.
- Integrative Transcriptomic and Metabolomic Analyses of Time-of-Day Variation of Quality-Related Metabolites in Fresh Tea Leaves.Plants (Basel, Switzerland) · 2026Article
- Study on Quality Characteristics ofFoods (Basel, Switzerland) · 2026Article
- Phenotypic feature-based identification of tea geographical origin using lightweight deep learning.NPJ science of food · 2026Article
- Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons.NPJ science of food · 2025Article
- The Evolution of Gallic Acid in Aged White Tea and Its Potential Anti-Aging Mechanisms: An Integrated Study Combining Network Pharmacology and Computer Simulation.Food science & nutrition · 2025Article
- Predictive Models of Odor Contribution and Thresholds for Volatiles in Identification of Novel Crop Aroma Compounds.Metabolites · 2025Article
- Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of 'Qiancha 1' White Tea.Foods (Basel, Switzerland) · 2025Article
- The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality.Plants (Basel, Switzerland) · 2025Article
- Effect of Harvest Seasons on Biochemical Components and Volatile Compounds in White Teas from Two Cultivars.Foods (Basel, Switzerland) · 2025Article
- Metabolite Analysis of Hangzhou Gongmei White Tea of Different Varieties.Foods (Basel, Switzerland) · 2025Article
- Process Optimization and Odor Analysis of Instant Black Tea Powder.Foods (Basel, Switzerland) · 2025Article
- Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation for the Analysis of Volatile Aromatic Compounds in Apricot (Foods (Basel, Switzerland) · 2024Article
- Profiling of Potential Anti-Diabetic Active Compounds in White Tea: An Integrated Study of Polyphenol-Targeted Metabolomics, Network Pharmacology, and Computer Simulation.Foods (Basel, Switzerland) · 2024Article
- Widely targeted volatilomics and transcriptome analyses reveal the differences in volatile organic components in differently shaped Amomum tsao-ko fruits.BMC plant biology · 2024Article
- Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas.Plants (Basel, Switzerland) · 2024Article
- Analysis of the Correlation between Persimmon Fruit-Sugar Components and Taste Traits from Germplasm Evaluation.International journal of molecular sciences · 2024Article
- Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds andFood chemistry: X · 2024Article
- Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques.Foods (Basel, Switzerland) · 2024Article
- The Impact of Harvesting Mechanization on Oolong Tea Quality.Plants (Basel, Switzerland) · 2024Article
- Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea.Plants (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors.
Funding
Abstract
The flavour of white tea can be influenced by the season in which the fresh leaves are picked. In this study, the sensory evaluation results indicated that spring-picked white tea (SPWT) was stronger than autumn-picked white tea (APWT) in terms of the taste of umami, smoothness, astringency, and thickness as well as the aromas of flower and fresh. To explore key factors of sensory differences, a combination of biochemical composition determination, widely targeted volatilomics (WTV) analysis, multivariate statistical analysis, and odour activity value (OAV) analysis was employed. The phytochemical analysis showed that the free amino acid, tea polyphenol, and caffeine contents of SPWTs were significantly higher than those of APWTs, which may explain the higher umami, smoothness, thickness, and astringency scores of SPWTs than those of APWTs. The sabinene, (2E, 4E)-2, 4-octadienal, (-)-cis-rose oxide, caramel furanone, trans-rose oxide, and rose oxide contents were significantly higher in SPWTs than in APWTs, which may result in stronger flowery, fresh, and sweet aromas in SPWTs than in APWTs. Among these, (2E,4E)-2,4-octadienal and (-)-cis-rose oxide can be identified as key volatiles. This study provides an objective and accurate basis for classifying SPWTs and APWTs at the metabolite level.
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