ArticleFood chemistry: X2024
A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties.
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 21 papers.
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Who cites it
21 citing papers in PubMed.
- Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars.Food chemistry: X · 2026Article
- Effects of drying methods on the functional components and volatile organic compounds of Atractylodes chinensis.BMC plant biology · 2026Article
- Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes andFoods (Basel, Switzerland) · 2026Article
- Integrating Free Amino Acid Profiles with Flavoromics to Characterize the Flavor Characteristics of DifferentFoods (Basel, Switzerland) · 2026Article
- UPLC profiling of matcha extract capping biosynthesized copper oxide nanoparticles and their antimicrobial and cytotoxic potentials.Scientific reports · 2026Article
- Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis.Foods (Basel, Switzerland) · 2026Article
- Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2.Food chemistry: X · 2026Article
- Correlations between free fatty acids and volatile compounds in four pork cuts from Shanxia long black pigs: implications for cut-specific flavor generation.Frontiers in nutrition · 2026Article
- Spice-induced quality enhancement in rabbit meat: A study based on data mining and analytical characterization.Food chemistry: X · 2025Article
- Metabolomic insights into the dynamic changes of volatile and non-volatile compounds inFood chemistry: X · 2025Article
- Comparative analysis ofFood chemistry: X · 2025Article
- Identification of Characteristic Flavor Compounds and Quality Evaluation ofFoods (Basel, Switzerland) · 2025Article
- Detection and comparative analysis of VOCs between tomato and pepper based on GC×GC-TOFMS.Scientific reports · 2025Article
- An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea.Food chemistry: X · 2025Article
- Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.Foods (Basel, Switzerland) · 2025Article
- Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science.Frontiers in nutrition · 2025Article
- Quality analysis and assessment of representative sea buckthorn fruits in northern China.Food chemistry: X · 2024Article
- Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds.Communications biology · 2024Article
- Unraveling gender-specific lipids and flavor volatiles in giant salamander (Food chemistry: X · 2024Article
- Tea Quality of the Mysterious "Dahongpao Mother Tree" (Foods (Basel, Switzerland) · 2024Article
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8 authors.
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Abstract
Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The findings revealed that the levels of tea polyphenols, ester catechins, nonester catechins, and amino acids varied among these four varieties. Notably, 177 significant different metabolites, such as phenolic acids, flavonoids, tannins, alkaloids were identified among 1383 non-volatile compounds. In addition, 97 key aroma-active compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated with the formation of volatile metabolites. Overall, this study enhances our understanding of how different tea plant varieties impact the quality of matcha, and can provide valuable guidance for improving matcha varieties in a favorable direction.
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