ArticleFoods (Basel, Switzerland)2023
Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.
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 9 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 22 citations in OpenAlex.
- Study on Aroma Formation During the Withering Period of Ningchow Black Tea.Foods (Basel, Switzerland) · 2026Article
- Aroma Characterization of Gardenia Black Tea Based on Sensory Evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Machine learning based on metabolomics to discriminate Wuyi rock tea production areas and "rock flavor" substances.Food chemistry: X · 2025Article
- Comparative Effects of Maturity and Processing on Chemical Composition and Bioactivities inFoods (Basel, Switzerland) · 2025Article
- Traceability and discrimination of opium poppy shell analogues using HS-GC-IMS combined with machine learning algorithms.Analytical and bioanalytical chemistry · 2025Article
- Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS.Food chemistry: X · 2025Article
- Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China.Foods (Basel, Switzerland) · 2025Article
- Magnesium Regulation Increases the Content of Characteristic Volatile Compounds and Enhances the Intensity of Odor Characteristics in Tea Tree Leaves.Foods (Basel, Switzerland) · 2025Article
- Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
Abstract
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography-mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K),
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Registered trials
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