ArticleFoods (Basel, Switzerland)2023
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Relative Odor Activity Value.
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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Who cites it
8 citing papers in PubMed, 15 citations in OpenAlex.
- Comparative Analysis of Volatile Compounds and Characterization of Key Flavor Compounds inFoods (Basel, Switzerland) · 2026Article
- Flavor Characteristics of Sun-Dried Green Tea in Different Regions of Yunnan: Metabolite Basis and Soil Influencing Factors.Foods (Basel, Switzerland) · 2025Article
- Enhancement of flavor components of oolong tea and dark tea based on graphene heating film.Food chemistry: X · 2025Article
- Fungal community composition and function in different Chinese post-fermented teas.Scientific reports · 2025Article
- Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV.Foods (Basel, Switzerland) · 2025Article
- Unraveling the Relationship between Key Aroma Compounds and Sensory Characteristics of Cherry-Red Tobacco.ACS omega · 2025Article
- Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging.Frontiers in plant science · 2025Article
- 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
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
We aim to improve the product quality of GABA raw Pu-erh tea during development and processing. In this study, headspace solid-phase microextraction gas chromatography-mass spectrometry technology combined with relative odor activity evaluations was used to compare the volatile compounds of GABA sun-dried green tea and GABA raw Pu-erh tea. Sensory evaluation showed a higher aroma score of GABA raw Pu-erh tea than that of GABA sun-dried green tea, with significant differences in aroma type and purity. A total of 147 volatile compounds of 13 categories were detected, which differed in composition and quantity between the two teas. 2-Buten-1-one,1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-,(E)- and beta.-myrcene largely contributed to the aroma formation of both teas. Five volatile compounds were screened as potential markers for tea aroma. Metabolic pathway analysis showed that monoterpenoid biosynthesis may be beneficial to the formation of flowery and fruity aromas in the teas. We suggest that the findings of this study may provide important guidance for the processing and optimization of GABA tea.
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