ArticleFood chemistry: X2024
HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea.
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 9 papers.
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Who cites it
9 citing papers in PubMed.
- Effects of Pretreatment Technologies on the Physicochemical Properties, Fatty Acid Composition, Active Components, Antioxidant Capacity, and Volatile Flavor Compounds of Cold-PressedFood science & nutrition · 2026Article
- Predicting and Co-Optimizing the Taste and Aroma of Green Tea During Spreading Using the TabPFN Model.Foods (Basel, Switzerland) · 2026Article
- Process Optimization of GABA Instant White Tea Based on Response Surface Methodology and Analysis of Key Flavor Substances.Foods (Basel, Switzerland) · 2026Article
- Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2.Food chemistry: X · 2026Article
- Amino acid transporter CsBAT links GABA accumulation to flavonoid metabolism inHorticulture research · 2026Article
- Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis.Metabolites · 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
- Spraying Foliar Fertilizer Affect the Physiological Function of Leaf and Improve the Quality of 'Plants (Basel, Switzerland) · 2025Article
- Assessment of Tenderness and Anthocyanin Content in Zijuan Tea Fresh Leaves Using Near-Infrared Spectroscopy Fused with Visual Features.Foods (Basel, Switzerland) · 2025Article
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13 authors.
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Abstract
Anaerobic processing is a crucial factor influencing the formation of flavor quality in Gamma-aminobutyric acid (GABA) tea. In this study, headspace solid-phase microextraction combined with gas chromatography and mass spectrometry was employed to explore the flavor characteristics of different types of GABA tea. We utilized multivariate analyses to identify at least 146 volatile components (VOCs) across 12 functional groups in the GABA tea samples via principal component analysis (PCA). At least 40 differential VOCs were screened from the GABA tea samples via orthogonal partial least squares-discriminant analysis. Subsequently, a minimum of four VOCs were identified in the GABA tea samples via the Pearson correlation coefficient combined with relative odor activity values as potential markers for flowery and fruity aromas, clarifying the impact of the VOCs on these characteristics. The results of this study provide a theoretical basis for understanding the formation of flowery and fruity flavor characteristics in GABA tea.
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