ArticleFood chemistry: X2023
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC-MS, and GC-IMS.
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 44 papers.
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Who cites it
44 citing papers in PubMed.
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- Comparative Analysis of Volatile Fingerprints and Aroma-Active Compounds in Green and Red Sichuan Pepper Essential Oils Using GC-IMS and GC-O-MS.Molecules (Basel, Switzerland) · 2026Article
- Divergent Evolution of Volatile Compounds in Wild Ginseng Across Growth Years: Terpene Accumulation and Overall Pyrazine Decline Revealed by HS-GC-IMS.Molecules (Basel, Switzerland) · 2026Article
- GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity ofFoods (Basel, Switzerland) · 2026Article
- Multi-omics combined analysis of turmeric volatile oil alleviating allergic rhinitis through the JNK/MAPK-Relb/NF-κB pathway.NPJ science of food · 2026Article
- Metabolomic and Sensory Insights into the Aging Mechanism of Ripened Pu-Erh Tea over Nine Years.Molecules (Basel, Switzerland) · 2026Article
- Metabolic and Microbial Community Profiles of Century-Old Pu-Erh Tea: An Integrative Metabolomic and Microbiomic Analysis.Foods (Basel, Switzerland) · 2026Article
- Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds ofFood chemistry: X · 2026Article
- Unraveling volatile and microbial dynamics of Pukeng tea with different storage times using metabolomics, chemometrics, and microbiome analysis.Food chemistry: X · 2026Article
- Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor.Foods (Basel, Switzerland) · 2026Article
- Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna.Current research in food science · 2026Article
- Effects of storage time on the quality and microbial community of ripe Pu-erh tea.Food chemistry: X · 2026Article
- Comparison of volatile organic compounds in different parts ofFrontiers in nutrition · 2026Article
- Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread.Foods (Basel, Switzerland) · 2025Article
- Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests.Foods (Basel, Switzerland) · 2025Article
- Investigation of rose-honey aroma formation during tea infusion fermentation byFood chemistry: X · 2025Article
- Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Storage time is one of the important factors affecting the aroma quality of Pu-erh tea. In this study, the dynamic changes of volatile profiles of Pu-erh teas stored for different years were investigated by combining gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). GC-E-Nose combined with partial least squares-discriminant analysis (PLS-DA) realized the rapid discrimination of Pu-erh tea with different storage time (R
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