ArticleFood chemistry: X2024
Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing.
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 14 papers.
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14 citing papers in PubMed, 19 citations in OpenAlex.
- Chemical Diversity and Microbial Complexity of Liupao Tea Aroma: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Evolution of Characteristic Aroma During Processing of Space-Induced Mutant Dahongpao Tea and the Preliminary Exploration of Its Olfactory Perception.Foods (Basel, Switzerland) · 2026Article
- Influence of leaf tenderness on the aroma and taste characteristics of green tea fromFood chemistry: X · 2026Article
- Aroma metabolism during the low-temperature storage of Hami melons: volatile odor-active compounds, precursors, and enzyme activity.Frontiers in nutrition · 2026Article
- Identification of key aromatic compounds responsible for sweetening sensory effect in Jinmudan black tea though flavoromics and molecular modeling.Food chemistry: X · 2025Article
- Machine learning based on metabolomics to discriminate Wuyi rock tea production areas and "rock flavor" substances.Food chemistry: X · 2025Article
- Comparative Analysis of Three Different Types of Fermented Tea by Submerged Fermentation withFoods (Basel, Switzerland) · 2025Article
- Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages ofFoods (Basel, Switzerland) · 2025Article
- Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging.Frontiers in plant science · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea.Foods (Basel, Switzerland) · 2024Article
- Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses.Foods (Basel, Switzerland) · 2024Article
- Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea.Foods (Basel, Switzerland) · 2024Article
- Changes in lipids and medium- and long-chain fatty acids during the spontaneous fermentation of ripened pu-erh tea.Current research in food science · 2024Article
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Authors and funding
8 authors at 2 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Aroma is an important factor affecting the quality of tea. Fatty acids are one of precursors and their derived contributes to tea aroma considerably. In this study, we analyzed the fatty acids of Jinmudan fresh tea leaves in different stalk position. It was found that with shoot maturity increased, the content of PUFAs (Polyunsaturated fatty acids) was increased while the content of SFAs (Saturated fatty acids) and MUFAs (Monounsaturated fatty acids) gradually decreased. During the processing period, totally 704 kinds of compounds were identified, among them, 27 kinds of fatty acid-derived volatile compounds were selected including 6 kinds of aldehydes, 8 kinds of alcohols, 13 kinds of esters and their dynamic change were revealed. Finally, the character of aroma during main processing stages and processed tea was concluded by using a flavor wheel. This study results provide a theoretical basis for the improvement of processing and quality in Jinmudan black tea.
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