ArticleFood chemistry: X2024
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions.
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 7 papers.
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7 citing papers in PubMed.
- Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas.Food chemistry: X · 2026Article
- Influence of leaf tenderness on the aroma and taste characteristics of green tea fromFood chemistry: X · 2026Article
- Guizhou Green Tea Metabolomics Analysis: Volatile Metabolites Based on HS-GC-IMS and UPLC-Q-TOF-MSMS and Quality Evaluation.International journal of food science · 2026Article
- Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods.Food chemistry: X · 2025Article
- Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea.Food chemistry: X · 2025Article
- Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation.Food chemistry: X · 2025Article
- Flavor Characteristics of Sun-Dried Green Tea in Different Regions of Yunnan: Metabolite Basis and Soil Influencing Factors.Foods (Basel, Switzerland) · 2025Article
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12 authors.
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Abstract
Taiping Houkui (TPHK) is prevalent green tea in China, its flavor quality is significantly influenced by different production regions. However, the key flavor compounds responsible for these discrepancies remain unclearly. Here, TPHK samples were produced from fresh leaves of 'Shidacha 2' cultivar planted in 14 distinct production regions. In 14 TPHK samples, a total of 33 non-volatile compounds were identified and quantified. Partial least-squares discriminant analysis (PLS-DA) reveal that theanine and glutamate were the main umami compounds, caffeine imparted with bitterness, which collectively contributed to the variation in the taste flavor of TPHK across different production regions. Furthermore, the profiles of 51 volatile compounds were determined, integrated PLS-DA with odor activity values of volatiles indicated that linalool (165.7-888.5) and geraniol (11.9-141.4) affecting the floral aroma of TPHK among different production regions. Our findings revealed the critical compounds that contributed to the effect of production regions on flavor quality of TPHK.
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