ArticleFood chemistry: X2024
Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during 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 13 papers.
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Who cites it
13 citing papers in PubMed.
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea Beverages.Foods (Basel, Switzerland) · 2026Article
- Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays.Food chemistry: X · 2026Article
- Spreading Degree Modulates Floral Aroma Development in Green Tea: Integrated GC-E-Nose, Metabolomics, and Molecular Docking Reveals Key Odorants and Olfactory Receptor Interactions.Foods (Basel, Switzerland) · 2026Article
- Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests.Foods (Basel, Switzerland) · 2025Article
- Investigation of rose-honey aroma formation during tea infusion fermentation byFood chemistry: X · 2025Article
- Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China.Foods (Basel, Switzerland) · 2025Article
- Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography-Tandem Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Biosynthesis-based metabolomics analysis reveals chemical diversity between twoFrontiers in plant science · 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
- Evaluation of the quality grade of Congou black tea by the fusion of GC-Food chemistry: X · 2024Article
- Exploration of the effects of geographical regions on the volatile and non-volatile metabolites of black tea utilizing multiple intelligent sensory technologies and untargeted metabolomics analysis.Food chemistry: X · 2024Article
- Early warning ofFrontiers in microbiology · 2024Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate processing control. In this study, the key odorants causing GOF were investigated by volatolomics, and their dynamic changes and formation pathways were in-depth understood. Significant alterations in volatile metabolites were observed in the withering stage. A total of 14 key odorants were identified as contributors to GOF, including 2-methylpropanal, 3-methylbutanal, 1-hexanol, nonanal,
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