ArticleFoods (Basel, Switzerland)2024
Research of Processing Technology of Longjing Tea with 'Baiye 1' Based on Non-Targeted Aroma Metabolomics.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Study on Quality Characteristics ofFoods (Basel, Switzerland) · 2026Article
- Multi-omics analysis reveals the regulatory mechanism of shading on quality-related metabolites inFood chemistry. Molecular sciences · 2025Article
- Exploring the Functional Properties of Leaves ofAntioxidants (Basel, Switzerland) · 2025Article
- Metabolite Analysis of Hangzhou Gongmei White Tea of Different Varieties.Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Metabolomic Analysis of Volatile and Non-Volatile Compounds inFoods (Basel, Switzerland) · 2025Article
- Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints.Food chemistry: X · 2024Article
- Simple Sequence Repeat Marker-Based Genetic Diversity and Chemical Composition Analysis of AncientGenes · 2024Article
- Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis.Foods (Basel, Switzerland) · 2024Article
- GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types.Foods (Basel, Switzerland) · 2024Article
- Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng'an Bai tea.Frontiers in nutrition · 2024Article
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7 authors.
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Abstract
Longjing tea is favored by consumers due to its refreshing and delicate aroma, as well as its fresh and sweet flavor. In order to study the processing technology of Longjing tea with 'Baiye 1' tea varieties, solid phase microextraction and gas chromatography-mass spectrometry were used to analyze the volatile components of Longjing tea in different process stages. The results revealed the identification of 275 aroma metabolites in the processing samples of Longjing tea. The sensory evaluation and principal component analysis revealed that the leaves of fresh (XY) and spreading (TF) were different from the leaves of first panning (YQ), second panning (EQ), final panning (HG), and fragrance enhancing (TX). The relative contents of geraniol (1199.95 and 1134.51), linalool (745.93 and 793.98), methyl salicylate (485.22 and 314.67), phenylethyl alcohol (280.14 and 393.98), 2-methylfuran (872.28 and 517.96), 2-butenal (56.01 and 154.60), and 2-hexenal (46.22 and 42.24), refreshing and floral substances in the XY and TF stages, were higher than other stages. The aroma contents of 2-methylfuran, furfural, 2-methyl-1-penten-3-one, 3-hexen-2-one, dodecane, hexanoyl hexanoate, 2,5-dimethyl-pyrazine, and methyl-pyrazine were found to be significantly positively correlated with the intensity of chestnut aroma. In conclusion, this study contributes to a better understanding of the composition and formation mechanism of chestnut-like aroma and provides new insights into the processing technology to improve the quality of albino green tea.
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