ArticleFoods (Basel, Switzerland)2023
Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach.
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 3 papers.
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3 citing papers in PubMed, 10 citations in OpenAlex.
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea.Food chemistry: X · 2024Article
- Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors at 3 institutions in 1 country.
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Abstract
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete. To address this gap, this study employed a sensomics approach to comprehensively characterize the key aroma compounds in DDT. Firstly, sensory evaluation showed that DDT had a prominent caramel aroma. Subsequent analysis using gas chromatography-olfactory mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) identified a total of 23 aroma-active compounds in DDT. Notably, three pyrazine compounds with roasted notes, namely 2-ethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, and 2,3-diethyl-5-methylpyrazine, along with seven floral- and fruit-smelling compounds, namely 6-methyl-5-hepten-2-one, 3,5-octadien-2-one, linalool, (
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