ArticleFoods (Basel, Switzerland)2024
Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Study on Aroma Formation During the Withering Period of Ningchow Black Tea.Foods (Basel, Switzerland) · 2026Article
- Analysis of the Relationship Between Microbial Community Succession and Volatile Flavor Compounds During Fermentation of Yunnan Traditional Rose Jam.Foods (Basel, Switzerland) · 2026Article
- Identification of key aromatic compounds responsible for sweetening sensory effect in Jinmudan black tea though flavoromics and molecular modeling.Food chemistry: X · 2025Article
- Metabolic regulation and quality enha2ancement mechanisms inFood chemistry: X · 2025Article
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Authors and funding
8 authors.
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Abstract
Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery-fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves of innovative black tea were applied as materials, and we selected a total of 45 VFADs, comprising 11 derived aldehydes, nine derived alcohols, and 25 derived esters. Furthermore, the dynamic variations of these VFADs were uncovered. Transcriptome analysis was performed to identify genes involved in the LOX (lipoxygenase) pathway, resulting in the identification of 17
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