ArticleFood chemistry: X2024
Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting.
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 8 papers.
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Who cites it
8 citing papers in PubMed.
- Process Optimization and Quality Characterization ofFoods (Basel, Switzerland) · 2026Article
- Influence of leaf tenderness on the aroma and taste characteristics of green tea fromFood chemistry: X · 2026Article
- Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics.Current research in food science · 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
- Floral aroma improvement via solar withering and shaking in summer green tea: Sensory and analytical insights.Food chemistry: X · 2025Article
- An investigation into the key volatile compounds that dominate the characteristic aroma and flavor of pomelo flower-green tea.Food chemistry: X · 2025Article
- Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Foods (Basel, Switzerland) · 2024Article
- Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses.Foods (Basel, Switzerland) · 2024Article
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4 authors.
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Abstract
Flower scenting is an effective way to enhance the aroma of green tea (GT), including those osmanthus scented green tea (OSGT). However, the mechanism of aroma enhancement by scenting is still unclear. Here, the volatiles of GT, OSGT, and osmanthus were detected by GC-MS. The total volatile content of OSGT was significantly increased compared to GT, with the flowery and coconut aromas enhanced. Furthermore, 17 of 139 volatiles were responsible for the enhancement by GC-olfactometry and their absolute odor activity values (OAVs). Aroma recombination, omission and addition experiments showed that dihydro-
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