ArticleCurrent research in food science2023
Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed.
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- Unveiling triterpenoid superiority in a newly developedFrontiers in nutrition · 2025Article
- Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints.Food chemistry: X · 2024Article
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- Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea.Foods (Basel, Switzerland) · 2024Article
- The effect of instant tea on the aroma of duck meat.Food chemistry: X · 2024Article
- Gas Chromatography-Mass Spectrometry Metabolites and Transcriptome Profiling Reveal Molecular Mechanisms and Differences in Terpene Biosynthesis in TwoInternational journal of molecular sciences · 2024Article
- Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.Foods (Basel, Switzerland) · 2024Article
- Aroma Difference Analysis of Partridge Tea (Molecules (Basel, Switzerland) · 2023Article
- Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach.Foods (Basel, Switzerland) · 2023Article
- Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior.Foods (Basel, Switzerland) · 2023Article
- Occurrence, spatial distribution, and risk assessment of perchlorate in tea from typical regions in China.Current research in food science · 2023Article
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9 authors.
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Abstract
Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong tea (HMT), Tieguanyin tea (TGYT), Dongding oolong tea (DDT) and Wuyi rock tea (WRT), were studied in detail. Based on the sensory evaluation by tea evaluation experts, their respective sensory profiles were established and compared. Unroasted teas had more pronounced fresh and green flavors, while roasted teas had higher scores in pungent and caramel flavors. In particular, WRT demonstrated a unique fragrance of floral fruity flavors. By using HS-SPME-GC-MS analysis, a total of 128 compounds were identified across all samples. Notably, it was found that roasting largely increased the variety of volatile compounds in oolong tea. Furthermore, the characteristic volatile compounds of each type of tea were identified by PLS-DA modeling. Linalool and geraniol were the characteristic volatiles of HMT. Four volatiles, including
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