ArticleFood chemistry: X2024
Effects of isolated scenting on the taste quality of broken green tea based on metabolomics.
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 11 papers.
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Who cites it
11 citing papers in PubMed.
- Metabolomic Characterization of Sun-Dried Green Tea from Different Regions of Xishuangbanna.Foods (Basel, Switzerland) · 2026Article
- CsDRMH3 in tea plant (Camellia sinensis): functional study on mediating caffeine biosynthesis in relation to bud dormancy status.BMC plant biology · 2026Article
- Influence of Scenting Time on the Volatile Compounds and Sensory Attributes of Jasmine Yellow Tea.Foods (Basel, Switzerland) · 2026Article
- Process Optimization and Quality Characterization ofFoods (Basel, Switzerland) · 2026Article
- Rapid HPLC-DAD and Chemometric Discrimination of Raw Dark Tea from Three Specific Mountain Origins Within Anhua.Foods (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
- Aroma Characterization of Gardenia Black Tea Based on Sensory Evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine.Food chemistry: X · 2025Article
- Metabolic regulation and quality enha2ancement mechanisms inFood chemistry: X · 2025Article
- Addition ofFoods (Basel, Switzerland) · 2025Article
- Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
9 authors.
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Abstract
Liquid chromatography-mass spectrometry (LC-MS) combined with multivariate analysis were used to characterize the nonvolatile compounds of broken green tea and explore the effect of isolated scenting on metabolic profile and taste quality of broken green tea in this research. A total of 236 nonvolatile compounds were identified and 13 compounds were believed to be the key characteristic taste compounds of scented broken green tea. Meanwhile, the optimal isolated scenting time of broken green tea was determined to be 10 h based on the sensory evaluation and PLS results. The contents and types of flavonoids, organic acids and catechins lead to the difference of taste quality at different scenting times. Overall, these findings provided a theoretical basis for scenting to improve the taste of broken green tea, and provide a new idea for improving the taste of broken green tea.
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