ArticleFoods (Basel, Switzerland)2023
Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics.
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 8 papers.
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8 citing papers in PubMed, 22 citations in OpenAlex.
- Unraveling the Diversity of Characteristic Aroma Components in Huangjin Green Tea Across Different Flavor Categories.Foods (Basel, Switzerland) · 2026Article
- Flavor and metabolite responses ofFood chemistry: X · 2026Article
- Integrated Metabolomics and Transcriptomics Reveal Bitter Compounds and Synthetic Pathways in the Special-Germplasm Bitter-TastingPlants (Basel, Switzerland) · 2026Article
- Integrated flavoromics and metabolomics characterize flavor and chemical composition differences in American ginseng-ripe Pu-erh tea blends.Frontiers in nutrition · 2026Article
- Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color-taste characteristics of Huangqin (Food chemistry: X · 2025Article
- Effect of tea manufacturing processes and cultivars on tea infusion color.Scientific reports · 2025Article
- Via entropy analysis (EA) and systematic cluster analysis (SCA), multi-index chemometric analysis of 20 amino acids, trace elements, etc., of five green teas from Guizhou, China.BMC chemistry · 2025Article
- Characterization of key aroma in Huangjincha black tea processed from four different cultivars.Food chemistry: X · 2025Article
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Authors and funding
8 authors at 3 institutions in 1 country.
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Abstract
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography-ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC.
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