ArticleFoods (Basel, Switzerland)2023
Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Effects of composite steaming and drying process on the taste and aroma of pomelo black tea via metabolomics and sensory histology techniques.Food chemistry: X · 2026Article
- Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-O.Food chemistry: X · 2024Article
- Effects of Drying Methods on Morphological Characteristics, Metabolite Content, and Antioxidant Capacity ofFoods (Basel, Switzerland) · 2024Article
- Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry.Foods (Basel, Switzerland) · 2024Article
- Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations.Food chemistry: X · 2024Article
- Exploring aromatic components differences and composition regularity of 5 kinds of these 4 aroma types Phoenix Dancong tea based on GC-MS.Scientific reports · 2024Article
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11 authors.
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Abstract
Guangdong black teas have diverse flavors and aromas. To explore the molecular basis of these aromas, we extracted and analyzed the volatile flavor compounds of 31 black tea samples from 7 districts (Yingde, Luokeng, Renhua, Meizhou, Chaozhou, Lianshan, and Heyuan) in Guangdong Province with headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Then, 135 volatile flavor compounds (VFCs) were identified and grouped into 12 classes according to their chemical structure. Notably, alcohols accounted for 31.40-44.43% of total VFCs. The score plot of supervised partial least squares-discriminant analysis (PLS-DA) revealed good discrimination for most black tea samples. Additionally, 64 compounds with variable importance in projection > 1.0 were identified as differential odorants. Through an odor activity value analysis, eight volatile compounds were identified as the key active differential VFCs: linalool, methyl salicylate, phenylethyl alcohol,
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