ArticleFoods (Basel, Switzerland)2023
Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science.
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 13 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
13 citing papers in PubMed, 30 citations in OpenAlex.
- Study on Aroma Formation During the Withering Period of Ningchow Black Tea.Foods (Basel, Switzerland) · 2026Article
- Identification of key aromatic compounds responsible for sweetening sensory effect in Jinmudan black tea though flavoromics and molecular modeling.Food chemistry: X · 2025Article
- Influence ofFood chemistry. Molecular sciences · 2025Article
- Exploring the taste code of light-withered tea: the mechanism of nonvolatile metabolite changes in LED light-withered oolong tea (Food chemistry: X · 2025Article
- The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian".Foods (Basel, Switzerland) · 2025Article
- Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea.Food chemistry: X · 2025Article
- Characterization of primary aroma compounds in Pu-erh raw tea sourced from various regions using gas chromatography-mass spectrometry and headspace solid-phase microextraction.Journal of food science · 2024Article
- Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis.Foods (Basel, Switzerland) · 2024Article
- Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing.Foods (Basel, Switzerland) · 2024Article
- Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing.Food chemistry: X · 2024Article
- Manufacturing process differences give Keemun black teas their distinctive aromas.Food chemistry: X · 2023Article
- Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.Foods (Basel, Switzerland) · 2023Article
- The Dynamic Change in Aromatic Compounds and Their Relationship withMetabolites · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography-mass spectrometry (GC-MS) to reveal the profile of the chemical compounds integrated into JBT and identified terpenoids, heterocyclic, and esters that contribute to its floral and fruity aroma. Under the PCA and PLS-DA modes, JBT and Fuyun NO. 6 black tea (FBT) can be divided into two classes, respectively (class 1 and class 2); several compounds, including indole, methyl salicylate, and δ-decalactone, have a higher VIP value (Variable Importance in Projection), and it has been found that δ-decalactone was the characteristic aromatic compound of peach fruit. Gas chromatography-olfactometry (GC-O) and the odor activity value (OAV) indicated that, in JBT, linalool, phenylacetaldehyde, and δ-decalactone could be considered aroma-active compounds (AACs). However, in FBT, the high content of heterocyclic compounds contribute to its caramel-like aroma. As for the biochemical compounds measurement, JBT has a higher content of theaflavins (TFs), thearubigins (TRs), and flavonoids. These results provide a theoretical basis for the quality and processing improvement in JBT.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.