ArticleFood chemistry: X2024
HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation.
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 20 papers.
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Who cites it
20 citing papers in PubMed.
- Integrated metabolomic and transcriptomic analysis reveal the flavor formation mechanism during oat grain development.Food chemistry. Molecular sciences · 2026Article
- Machine-learning-assisted screening of key flavor compounds in pumpkins.Journal of the science of food and agriculture · 2026Article
- Chemical Diversity and Microbial Complexity of Liupao Tea Aroma: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Integrating Metabolomics Data, Network Pharmacology, and Molecular Docking to Investigate the Effect of Aging Times on the Functional Activity of Liupao Tea.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars.Food chemistry: X · 2026Article
- Microbial Competition and Nutrient Limitation Remodel the Volatilome ofJournal of fungi (Basel, Switzerland) · 2026Article
- Comprehensive Evaluation of Fructus Tsaoko, Seeds of Tsaoko Fructus and Ginger Made Seeds of Tsaoko Fructus Based on Drug-Like Compounds and Aroma Analysis.Food science & nutrition · 2026Article
- A newly-processed Meicha (Food chemistry: X · 2026Article
- Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural properties, and volatile compounds.Food chemistry: X · 2026Article
- Unraveling volatile and microbial dynamics of Pukeng tea with different storage times using metabolomics, chemometrics, and microbiome analysis.Food chemistry: X · 2026Article
- Assessing the impact of silicone Defoamer on oolong tea beverage aroma.Food chemistry: X · 2026Article
- Unraveling the impacts of different processing methods on hawk tea's volatiles and flavor via non-targeted Volatilomics approach.Food 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
- Influence ofFood chemistry. Molecular sciences · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
- Comprehensive characterization of flavor compounds inFood chemistry: X · 2025Article
- Lipidomics-Based Identification of Plasma Lipid Biomarkers in Tuberculosis-Coronary Artery Disease Comorbidity.Infection and drug resistance · 2025Article
- Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging.Frontiers in plant science · 2025Article
- Cultivar-specific volatile profiles inFrontiers in plant science · 2025Article
- Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments.Food chemistry: X · 2025Article
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4 authors.
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Abstract
This study used headspace solid-phase microextraction-gas chromatography-mass spectrometry and multivariate statistical analysis to comprehensively analyze the volatile components in Liupao tea samples throughout fermentation. In total, 1009 volatile organic compounds were detected and identified, including terpenoids, heterocyclic compounds, esters, ketones, hydrocarbons, alcohols, aromatics, and acids. Principal component and hierarchical cluster analyses, characterize the volatile components of Liupao tea samples were characterized at various fermentation stages. Orthogonal partial least squares discriminant analysis identified 248 differentiating compounds (VIP ≥ 1,
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