ArticleFood chemistry: X2024
Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing.
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 5 papers.
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Who cites it
5 citing papers in PubMed.
- Multi-omics dissection of phyllospheric microbial succession and volatile flavor compound formation in cigar tobacco during fermentation.Journal of the science of food and agriculture · 2026Article
- Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics.Food chemistry: X · 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
- Study on the influence of microorganisms on the flavor of black tea.Food chemistry: X · 2025Article
- Effects of Monochromatic and Composite Light Withering on Black Tea Aroma.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
10 authors.
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Abstract
Microorganisms participate in the transformation of non-volatile compounds during black tea processing, while their effects on aroma remains unclear. In the present study, 132 KVCs (key volatile compounds) were identified in Sichuan black tea (SBT), of which, linalool and p-cymene were responsible for the citrus-like and sweet aroma of SBT. During the processing of SBT,
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