ArticleFood chemistry: X2024
The flavor substances changes in Fuliang green tea during storage monitoring by GC-MS and GC-IMS.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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18 citing papers in PubMed, 49 citations in OpenAlex.
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- Guizhou Green Tea Metabolomics Analysis: Volatile Metabolites Based on HS-GC-IMS and UPLC-Q-TOF-MSMS and Quality Evaluation.International journal of food science · 2026Article
- Effects of different extraction methods on the trace components and volatile composition, antioxidant activity ofFood science and biotechnology · 2025Article
- Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods.Nutrients · 2025Review
- Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage.Food chemistry: X · 2025Article
- Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea.Metabolites · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Exploring the Therapeutic Potential of Green Tea (Mini reviews in medicinal chemistry · 2025Review
- Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds.Food chemistry: X · 2024Article
- Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, andFood chemistry: X · 2024Article
- Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Foods (Basel, Switzerland) · 2024Article
- Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses.Foods (Basel, Switzerland) · 2024Article
- HS-GC-IMS Analysis of Volatile Organic Compounds in Six Spicy Spices and Their Effects on Ulcerative Colitis.Molecules (Basel, Switzerland) · 2024Article
- Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad (Foods (Basel, Switzerland) · 2024Article
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To study the effect of storage (for 0, 3, 6, and 12 months) on the flavor of green tea (GT), we monitored the volatile organic compounds (VOCs) in GT through gas chromatography (GC) combined with ion mobility spectrometry and headspace solid-phase micro extraction, GC-MS (mass spectrometry). Then, relative odor activity value (ROAV) was applied to analyze the aroma contribution of the VOCs. During storage, the polyphenol and caffeine contents gradually decreased from 22.38 % to 18.51 % and from 4.37 % to 3.74 %, respectively, and the total soluble sugar first increased and then decreased (from 4.89 % to 7.16 % and then 5.02 %). Although the total free amino acid contents showed a fluctuating trend, the content of cysteamine increased gradually. The contents of VOCs with positive contribution to GT aroma, including linalool, geraniol, nonanal, and 6-methyl-5-hepten-2-one, decreased. They also contributed less in the ROAV after storage. The ROAVs of nonanal, linalool, and geraniol decreased from 3.37 to 0.79, from 100 to 38.21, and from 2.98 to 1.8, respectively, after 12 months of storage. Principal component analysis can be used to identify the samples with different storage durations based on these data. Given the increase in amount of cysteamine and decrease in that of linalool oxide, oxidation may be not the only factor responsible for tea quality in storage.
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