ArticleJournal of food science2024
Characterization of primary aroma compounds in Pu-erh raw tea sourced from various regions using gas chromatography-mass spectrometry and headspace solid-phase microextraction.
Article in Journal of food science, 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.
- Metabolomic Characterization of Sun-Dried Green Tea from Different Regions of Xishuangbanna.Foods (Basel, Switzerland) · 2026Article
- Analysis of volatile compounds inFrontiers in chemistry · 2026Article
- The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.Food chemistry: X · 2025Article
- Machine learning based on metabolomics to discriminate Wuyi rock tea production areas and "rock flavor" substances.Food chemistry: X · 2025Article
- Characterization of primary aroma compounds in Pu-erh raw tea sourced from various regions using gas chromatography-mass spectrometry and headspace solid-phase microextraction.Journal of food science · 2024Article
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8 authors.
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Abstract
The assessment of aroma plays a crucial role in determining the characteristics and quality of Pu-erh tea. The volatile compounds present in Pu-erh raw tea sourced from five regions in Yunnan Province have been studied using gas chromatography-mass spectrometry (GC-MS) in conjunction with headspace solid phase microextraction (HS-SPME). A total of 69 aroma-active compounds were identified, with alcohols, ketones, and aldehydes being the predominant component types. Furthermore, notable variations were observed among four pairs of volatile terpenoid enantiomers. Significant discrimination was achieved using orthogonal partial least squares discrimination analysis (R(x
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