ArticleFoods (Basel, Switzerland)2022
Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry.
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 10 papers.
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Who cites it
10 citing papers in PubMed.
- Untargeted Metabolomics and GC-IMS Reveal Quality-Related Differences in Qilan Fresh Tea Leaves Grown in Wuyi and Baisha.Foods (Basel, Switzerland) · 2026Article
- Elucidation of Grassy Off-Odor Formation in Wuyi Rock Tea Processed from Dew-Soaked Leaves via GC-MS, Molecular Docking, and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Optimization of centrifugal fan for oolong tea shaking machine based on Kriging model and multi-objective particle swarm algorithm.Scientific reports · 2025Article
- Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis.Foods (Basel, Switzerland) · 2025Article
- Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS-GC-IMS and in Silico Approaches.Foods (Basel, Switzerland) · 2025Article
- Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature.Food chemistry: X · 2025Article
- Prediction of storage years of Wuyi rock tea Shuixian by metabolites analysis.Food science & nutrition · 2024Article
- Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting.Foods (Basel, Switzerland) · 2024Article
- Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach.Foods (Basel, Switzerland) · 2023Article
- Widely targeted metabolomics analysis of different Wuyi Shuixian teas and association with taste attributes.Heliyon · 2023Article
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Authors and funding
8 authors.
Funding
Abstract
Wuyi rock tea (WRT) is one of the most famous subcategories of oolong tea, exhibiting distinct aroma characteristics with the application of different cultivars. However, a comprehensive comparison of the characteristic volatiles among WRTs with different cultivars has rarely been carried out. In this study, non-targeted analyses of volatile fragrant compounds (VFCs) and targeted aroma-active compounds in WRTs from four different cultivars were performed using chemometrics and gas chromatography olfactometry/mass spectrometry (GC-O/MS). A total of 166, 169, 166, and 169 VFCs were identified for Dahongpao (DHP), Rougui (RG), Shuixian (SX), and Jinfo (JF), respectively; and 40 components were considered as the key differential VFCs among WRTs by multivariate statistical analysis. Furthermore, 56 aroma-active compounds were recognized with predominant performances in "floral & fruity", "green & fresh", "roasted and caramel", "sweet", and "herbal" attributes. The comprehensive analysis of the chemometrics and GC-O/MS results indicated that methyl salicylate,
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