ArticleFood chemistry: X2023
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi.
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 10 papers.
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Who cites it
10 citing papers in PubMed, 26 citations in OpenAlex.
- Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from 'Echa 10'.Food chemistry: X · 2026Article
- Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas.Food chemistry: X · 2026Article
- Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomics.Food chemistry: X · 2026Article
- Characterization of key aroma in Huangjincha black tea processed from four different cultivars.Food chemistry: X · 2025Article
- Improving the Sensory Quality of Black Tea by Blending Varieties During Processing.Foods (Basel, Switzerland) · 2025Article
- Analysis of Differences in Volatile Components of Rucheng Baimao (Foods (Basel, Switzerland) · 2025Article
- Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10.Molecules (Basel, Switzerland) · 2025Article
- Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints.Food chemistry: X · 2024Article
- Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Foods (Basel, Switzerland) · 2024Article
- Combining ion mobility spectrometry and chemometrics for detecting synthetic colorants in black tea: A reliable and fast method.Food chemistry: X · 2024Article
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Authors and funding
9 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Nine tea cultivars planted in Enshi were selected and processed into "Lichuan black tea". Sensory evaluation showed that cultivar had the greatest influence on taste and aroma quality, including sweetness, umami and concentration of taste, as well as sweet and floral fragrances of aroma. The non-volatile and volatile components were identified by UPLC-Q-TOF/MS and GC-MS, and PCA analysis showed good separation between cultivars, which could cause the difference in quality. Baiyaqilan, Meizhan and Echa 10 had a floral aroma, with obvious difference in their aromatic composition from other cultivars. Moreover, Echa 10 also had a strong sweet aroma. The key aroma components in Echa 10 (with the largest cultivation area) were further investigated by GC-O-MS combined with odor activity value (OAV) analysis, included β-damascenone, phenylethylaldehyde, nonenal, geraniol, linalool, jasmonone, (E)-2-nonenal, β-cyclocitral, (E)-β-ocimene, methyl salicylate, β-ionone, 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene, citral, β-myrcene, nerol, phenethyl alcohol, benzaldehyde, hexanal, nonanoic acid, and jasmin lactone.
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