ArticleFoods (Basel, Switzerland)2024
Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting.
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 5 papers.
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Who cites it
5 citing papers in PubMed.
- Targeted Prediction and Comprehensive Study of Stirred-Type Yogurt with MayangFoods (Basel, Switzerland) · 2026Article
- Flavor variation during the processing of lotus root whole powder: a combination of hot air drying, lysine supplementation and baking.Food chemistry: X · 2025Article
- Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting.Foods (Basel, Switzerland) · 2025Article
- Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Foods (Basel, Switzerland) · 2025Article
- Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis.Food chemistry: X · 2025Article
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Authors and funding
3 authors.
Funding
Abstract
Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography-olfactometry-mass spectrometry (SPME-GC×GC-O-MS), and a total of 92 aroma-active compounds were detected. Multivariate statistical analysis showed that the roasting time had a significant effect on the aroma characteristics of Qidan, and that the key products in the Maillard reaction accumulated with the extension of the roasting time; these key products were screened out according to the calculation of the odor activity values (OAVs), from which kinetic equations were established. It was found that the levels of 2-methylbutanal, 3-methylbutanal, 2-methylpyrazine, 2-ethyl-5-methylpyrazine, and benzaldehyde increased with time, while the contents of benzeneacetaldehyde showed a tendency to first increase and then decrease. This study provides a theoretical basis for flavor quality control during Qidan processing.
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