ArticleFoods (Basel, Switzerland)2022
Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow 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 10 papers.
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Who cites it
10 citing papers in PubMed, 29 citations in OpenAlex.
- Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection.Foods (Basel, Switzerland) · 2026Article
- The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.Food chemistry: X · 2025Article
- Effects of Isomaltulose and Gamma-Irradiated Taro Flour on Selected Physicochemical Properties and Consumer Acceptance of Pudding.Foods (Basel, Switzerland) · 2025Article
- Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.Foods (Basel, Switzerland) · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
- Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas.Food chemistry: X · 2024Article
- Chemical profile andFood chemistry: X · 2024Article
- The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis.Foods (Basel, Switzerland) · 2024Article
- The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Relative Odor Activity Value.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors at 1 institution in 1 country.
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Abstract
Yellow tea is one of the six major tea categories in China. The floral fragrance type, high-fired fragrance type, fresh fragrance type, and corn-like fragrance type were the main aroma types of yellow tea screened by QDA. A total of 103 volatiles were identified in yellow teas by HS-SPME/GC-MS analysis. Using multivariate analysis and OAVs, forty-seven aroma compounds were identified as key aroma compounds for the formation of different aroma types of yellow teas. Among them, 8, 14, 7, and 18 key aroma compounds played an important role in the formation of aroma characteristics of floral fragrance, high-fired fragrance, fresh fragrance, and corn-like fragrance types of yellow teas, respectively. Furthermore, PLS analysis revealed that 12 aroma compounds were the key contributors to the 'floral and fruity' and 'sweet' attributes, five aroma compounds contributed to the 'roasted' attribute, and four aroma compounds related to the 'fresh' and 'grassy' attributes. This study provides new insights into the aroma characteristics formation of different aroma types of yellow teas and will provide a valuable theoretical basis for improving the flavor quality of yellow tea during the manufacturing process.
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