ArticleFood chemistry: X2024
Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-O.
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 18 papers.
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18 citing papers in PubMed.
- Identification and Comparison of Aroma-Active Compounds in Different Chinese Dark Teas.Molecules (Basel, Switzerland) · 2026Article
- Revealing the Differences in Taste/Mouthfeel Quality of Raw Pu-erh Tea Under Different Drying Methods Based on Nontargeted and Targeted Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Exploring the combined effect of fermentation time, and first drying temperature on black tea flavor profile characterized by GC-MS and GC-IMS.Food chemistry: X · 2026Article
- Effects of drying methods on volatile profiles ofFood chemistry: X · 2026Article
- Metabolomic and flavoromic insights into the effects ofFrontiers in nutrition · 2026Article
- Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line 'Jinlong No.1' and its progenitor 'Huangdan'.Frontiers in plant science · 2026Article
- Quality characteristics of white tea prepared from albino tea cultivars: A comprehensive study based on metabolomics and quantitative analyses.Food chemistry: X · 2025Article
- Effect of black tea extract on fresh rice noodles: multiple quality attributes and underlying mechanism.Food chemistry: X · 2025Article
- Machine learning based on metabolomics to discriminate Wuyi rock tea production areas and "rock flavor" substances.Food chemistry: X · 2025Article
- Reveal the differences in flavor of five varieties of black teas via sensory evaluation, UPLC, and GC × GC-QTOFMS approaches.Food chemistry: X · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
- Lipid and volatile dynamics shape sweet potato and honey aroma in 'Baiye 1' black tea.Food chemistry: X · 2025Article
- Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis.Foods (Basel, Switzerland) · 2025Article
- Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Foods (Basel, Switzerland) · 2025Article
- Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce.Foods (Basel, Switzerland) · 2025Article
- Kinetics, pathways, mechanism and toxicity evaluation of chiral pesticide Paichongding during the fermentation of Puer tea.Food chemistry: X · 2025Article
- Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea.Metabolites · 2025Article
- Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10.Molecules (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors.
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Abstract
Drying greatly affects the aroma of black tea. In this study, the differences in aroma of black tea under hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) were investigated through quantitative descriptive analysis. Headspace solid-phase microextraction and solvent assisted flavor evaporation combined with gas chromatography-mass spectrometry and gas chromatography-olfactory were used to analyze the overall aroma profile of black tea. Aroma extract dilution analysis and odor activity values revealed that 15 aroma-active compounds led to differences in aroma, namely linalool, geraniol, phenylethyl alcohol, phenylacetaldehyde, (
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