ArticleFood chemistry: X2023
Effect of processing on aroma intensity and odor characteristic of Shuixian (
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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18 citing papers in PubMed.
- Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times.Food chemistry: X · 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
- Evolution of Characteristic Aroma During Processing of Space-Induced Mutant Dahongpao Tea and the Preliminary Exploration of Its Olfactory Perception.Foods (Basel, Switzerland) · 2026Article
- Pre-Harvest Factors Drive Metabolic and Flavor Variations in Hainan Dayezhong Black Tea.Foods (Basel, Switzerland) · 2026Article
- Metabolome technology reveals the material basis for the formation of characteristic flavors in four types of purple teas.Food chemistry: X · 2026Article
- Comparison of Flavor Characteristics and Metabolite Basis of Oolong Tea from Six Different Tea Plant Cultivars Under High- and Low-Altitude Conditions.Plants (Basel, Switzerland) · 2025Article
- Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of 'Qiancha 1' White Tea.Foods (Basel, Switzerland) · 2025Article
- Impact of tea green leafhopper (Food chemistry: X · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
- Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS.Food chemistry: X · 2025Article
- The effect of nano‑selenium application on the quality and flavor of kiwifruit.Food chemistry: X · 2025Article
- Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea.Foods (Basel, Switzerland) · 2025Article
- Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking.Current research in food science · 2025Article
- Aerospace Mutagenesis Increases the Content of Characteristic Metabolites of Tea Tree Leaves and Enhances Taste Characteristics of Tea Leaves.Foods (Basel, Switzerland) · 2024Article
- Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-O.Food chemistry: X · 2024Article
- Aviation Mutagenesis Alters the Content of Volatile Compounds in Dahongpao (Foods (Basel, Switzerland) · 2024Article
- Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea.Frontiers in bioengineering and biotechnology · 2023Article
- Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics.Frontiers in plant science · 2023Article
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11 authors.
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Abstract
Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed. The results showed that the content of volatile compounds in Shuixian tea increased significantly after processing, among which terpenoids and esters were the highest. There were 18 key compounds constituting the aroma characteristics of Shuixian tea, among which geraniol and nerol were the most important compounds, which contributed 96.28% to the aroma of Shuixian tea. The odor characteristics of Shuixian tea were mainly floral and fruity and the contribution of floral mainly came from geraniol, while fruity mainly came from nerol. Geraniol and nerol compounds increased rapidly after the withering process of tea leaves. This study provided an important reference for the improvement of processing technology and quality enhancement of Shuixian tea.
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