ArticleFood chemistry: X2023
Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses.
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 42 papers.
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Who cites it
42 citing papers in PubMed.
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- GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity ofFoods (Basel, Switzerland) · 2026Article
- Characterization of Non-Volatile and Volatile in Flat Green Teas Processed by Green, Yellow, and Purple-Colored Leaves Using Multi-Sensory Analysis and Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Comprehensive insights into the mechanism of flavor formation inFood chemistry: X · 2026Article
- Integrative metabolomic and transcriptomic analysis reveals the genetic basis of terpenoid-mediated aroma diversity in Ocimum species.Functional & integrative genomics · 2026Article
- Process Optimization of GABA Instant White Tea Based on Response Surface Methodology and Analysis of Key Flavor Substances.Foods (Basel, Switzerland) · 2026Article
- Integrated foodomics and network pharmacology reveal functional food potential in tatsoi microgreens and baby greens.NPJ science of food · 2026Article
- Key sweet-aroma compounds and formation mechanisms in Mengding bud yellow tea using HS-SPME-GC-MS and sensomics.NPJ science of food · 2026Article
- Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds ofFood chemistry: X · 2026Article
- Effects of Different Pretreatments on the Nutrition, Flavor and Sensory Evaluation of Lactobacilli-Fermented Peach Beverages.Foods (Basel, Switzerland) · 2025Article
- Microbial community, metabolic, and flavor differences among high-temperature Daqu with varying Douchi aroma intensities: a comprehensive metagenomic and metabolomic analysis.Food chemistry: X · 2025Article
- Multiomics Integration Reveals Rearing System-Induced Variations in Volatile Organic Compounds, Metabolites, and Meat Quality of Lueyang Black-Bone Chickens.Journal of agricultural and food chemistry · 2025Article
- Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of 'Qiancha 1' White Tea.Foods (Basel, Switzerland) · 2025Article
- Identification of the key aroma-active compounds in wolfberry (Food chemistry: X · 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
- Integrated multi-omics reveals distinct non-volatile and aroma signatures in albino, yellow, and purple tea varieties.Food chemistry: X · 2025Article
- Metabolite Analysis of Hangzhou Gongmei White Tea of Different Varieties.Foods (Basel, Switzerland) · 2025Article
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11 authors.
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Abstract
White tea is a mildly fermented tea processed with withering and drying. Milk-flavored white tea has a unique milk flavor compared to the traditional white tea. Little is known about the aromas that make white tea taste milky. Here we conducted the volatile profiling via headspace solid-phase microextraction (HS-SPME)-gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) and chemometrics to explore the key volatiles making milk-flavored white tea taste milky. Sixty-seven volatiles were identified, with 7 volatiles (OAV > 1 and VIP > 1) were characterized as the typical aromas. Green and light fruity scent volatiles, such as methyl salicylate, benzyl alcohol, and phenylethyl alcohol, were richer in TFs than MFs. Strong fruity and cheese aromas, such as dihydro-5-pentyl-2(3H)-furanone, 2-pentyl-furan, (E)-6,10-dimethyl-5,9-undecadien-2-one, and hexanal, were more abundant in MFs than TFs. Dihydro-5-pentyl-2(3H)-furanone, recognized as coconut and creamy aroma, should be the essential volatile for milky flavor. Also, (E)-6,10-dimethyl-5,9-undecadien-2-one and 2-pentyl-furan may contribute to the milk scent formation.
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