ArticleFood chemistry: X2024
Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and 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 13 papers.
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13 citing papers in PubMed.
- Metabolomic Characterization of Sun-Dried Green Tea from Different Regions of Xishuangbanna.Foods (Basel, Switzerland) · 2026Article
- Influence of Scenting Time on the Volatile Compounds and Sensory Attributes of Jasmine Yellow Tea.Foods (Basel, Switzerland) · 2026Article
- Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea.Food chemistry: X · 2026Article
- Decoding long-term aging of ripened Pu-erh tea: sensory equilibrium, metabolic pathways, and chemical markers.Food chemistry: X · 2026Article
- Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas.Food chemistry: X · 2026Article
- Physiological and molecular mechanisms underlying the quality changes of lotus seeds during different ripening periods.Frontiers in plant science · 2026Article
- Comparative profiling of surface-sterilized leaf-associated microbiota and flavor-associated metabolites in two Gougunao tea cultivars across fresh and fermented leaf stages.Frontiers in nutrition · 2026Article
- Reveal the differences in flavor of five varieties of black teas via sensory evaluation, UPLC, and GC × GC-QTOFMS approaches.Food chemistry: X · 2025Article
- Characterization of Key Odorants During Processing of Minty-like Aroma 'Rucheng Baimaocha' Black Tea.Foods (Basel, Switzerland) · 2025Article
- Characterization of aroma profiles of Tanyang Congou black tea with flowery-fruity flavor: Insights from sensory evaluation and HS-SPME-GC-O-MS.Food chemistry: X · 2025Article
- Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect.Food chemistry: X · 2025Article
- Decoding the specific minty-like aroma of 'Rucheng baimaocha' (Food chemistry: X · 2025Article
- Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science.Frontiers in nutrition · 2025Article
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14 authors.
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Abstract
Significant differences exist in aroma and taste of different grades of large-leaf black tea. In this study, sensory histology combined with metabolomics were used to investigate the sensory characteristics and phytochemical profiles of different grades of Huangpu black tea (HPBT). Sensory evaluation showed that high grade HPBT had high intensity of pekoe, fresh aroma and umami, with aroma and taste scores declining with decreasing grades. 173 non-volatiles were identified, of which 23 marker metabolites could be used as discrimination of different grades HPBT taste. In addition, 154 volatile compounds were identified in the different grades of HPBT, with 15 compounds as key odorants for distinguishing the aroma of different grades of HPBT. Furthermore, correlation analysis revealed that linalool, geraniol and nonanal contributed to the aroma quality score of HPBT. This study will provide a more comprehensive understanding for processing, quality evaluation and grade evaluation system of large-leaf black tea.
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