ArticleFood chemistry: X2023
Comparison of volatile and nonvolatile metabolites in green tea under hot-air drying and four heat-conduction drying patterns using widely targeted metabolomics.
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 16 papers.
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Who cites it
16 citing papers in PubMed.
- Predicting and Co-Optimizing the Taste and Aroma of Green Tea During Spreading Using the TabPFN Model.Foods (Basel, Switzerland) · 2026Article
- Revealing the Differences in Taste/Mouthfeel Quality of Raw Pu-erh Tea Under Different Drying Methods Based on Nontargeted and Targeted Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics.Current research in food science · 2026Article
- Metabolomic insights into the impact of drying methods on flavor and nutrient retention inFood chemistry: X · 2026Article
- A comprehensive study on the effects of drying methods on the color, structure, flavor, and nutritional properties of green peppers (Food chemistry: X · 2025Article
- Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of 'Qiancha 1' White Tea.Foods (Basel, Switzerland) · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
- Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying.Food chemistry: X · 2025Article
- Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Foods (Basel, Switzerland) · 2025Article
- Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea.Current research in food science · 2025Article
- Comparison of different drying processes ofFood chemistry: X · 2025Article
- Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds.Food chemistry: X · 2024Article
- UPLC-MS/MS and HS-SPME-GC-MS reveal the flavor profiles of two geographical indications woody vegetables:Food chemistry: X · 2024Article
- Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites inFood chemistry: X · 2024Article
- Research of Processing Technology of Longjing Tea with 'Baiye 1' Based on Non-Targeted Aroma Metabolomics.Foods (Basel, Switzerland) · 2024Article
- Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics.Foods (Basel, Switzerland) · 2023Article
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10 authors.
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Abstract
Hot-air and heat-conduction drying are the most common drying patterns in green tea production. However, the differences between them in terms of the resulting green tea chemical compounds have not been illustrated systematically. In this study, 515 volatile and 204 nonvolatile metabolites were selected to compare the differences between hot-air drying green tea (HAGT) and four heat-conduction drying green teas (HCDGTs) using widely targeted metabolomics. The results showed notable changes in volatile compounds; for example, two kinds of HCDGTs preferred to form chestnut-like and caramel-like key odorants. In addition, 14 flavonol glycosides, 10 catechins, 9 phenolic acids, 8 amino acids, 7 flavonols, and 3 sugars were significantly changed between HAGT and HCDGTs (
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