ArticleFood chemistry: X2023
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars.
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 20 papers.
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Who cites it
20 citing papers in PubMed.
- Effects of Optimized Key Processing Parameters on Macro-Compositions and Volatile Organic Compounds in High-Altitude Oolong Tea (Plants (Basel, Switzerland) · 2026Article
- Multi-Granularity Domain Adversarial Learning for Cross-Domain Tea Classification Using Electronic Nose Signals.Foods (Basel, Switzerland) · 2026Article
- Impact of processing techniques on chemical compositions and sensory attributes across five types of Yunnan large-leaf teas.Food chemistry: X · 2026Article
- Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line 'Jinlong No.1' and its progenitor 'Huangdan'.Frontiers in plant science · 2026Article
- Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea.Food chemistry: X · 2026Article
- Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons.NPJ science of food · 2025Article
- Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis.Metabolites · 2025Article
- Aroma Characterization of Gardenia Black Tea Based on Sensory Evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality.Plants (Basel, Switzerland) · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
- Characteristics of the structure, physicochemical, and volatile pattern in new shoot of 'Ruchengbaimaocha'.Food chemistry: X · 2025Article
- Neonicotinoid Residues in Tea Products from China: Contamination Patterns and Implications for Human Exposure.Toxics · 2025Article
- Genome-Wide Characterization and Functional Analysis ofPlants (Basel, Switzerland) · 2025Article
- The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian".Foods (Basel, Switzerland) · 2025Article
- Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production.Food chemistry. Molecular sciences · 2024Article
- Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea.Foods (Basel, Switzerland) · 2024Article
- Assessment of Changes in Sensory Characteristics of Strawberries during 5-Day Storage through Correlation between Human Senses and Electronic Senses.Foods (Basel, Switzerland) · 2024Article
- The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis.Food chemistry: X · 2024Article
- Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas.Plants (Basel, Switzerland) · 2024Article
- Recent Advances Regarding Polyphenol Oxidase inFoods (Basel, Switzerland) · 2024Review
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13 authors.
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Abstract
This study delved into the aroma characteristics of "Qingxiang" oolong tea, analyzing six different cultivars and their processing modes. The findings showed that both cultivars and processing modes have a significant impact on the oolong tea aroma system. The study identified 18 terpenoid volatiles (VTs), 11 amino-acid-derived volatiles (AADVs), 15 fatty-acid-derived volatiles (FADVs), 3 carotenoid-derived volatiles (CDVs), and 10 other compounds in oolong tea that differentiate it from green and black tea. The turn-over stage was found to be the primary processing stage for oolong tea aroma formation. Molecular sensory analysis revealed that the "fresh" odor attribute is the basis for its aroma, while "floral and fruity" fragrances are its aroma characteristics. The perception of oolong tea as "fresh" and "floral and fruity" is influenced by the interactions of its aroma components. These findings provide a new basis for breed improvement and process enhancement in oolong tea production.
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