ArticleFood chemistry: X2024
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas.
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 8 papers.
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Who cites it
8 citing papers in PubMed.
- Effects of Plucking Standards and Processing Methods on the Quality Characteristics of Summer Tea Leaves.Food science & nutrition · 2026Article
- Optimization and flavor characterization of milk tea formulated with large-leaf yellow tea and tangerine peel: A combined fuzzy mathematical, response surface, and multimodal sensory approach.Food chemistry: X · 2026Article
- Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism.Journal of advanced research · 2026Article
- Quality characteristics of white tea prepared from albino tea cultivars: A comprehensive study based on metabolomics and quantitative analyses.Food chemistry: X · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
- Metabolite Analysis of Hangzhou Gongmei White Tea of Different Varieties.Foods (Basel, Switzerland) · 2025Article
- Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Foods (Basel, Switzerland) · 2025Article
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8 authors.
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Abstract
White tea is a naturally processed type of tea that has a unique favorable aroma. Typically, the aroma of white tea depends on its origin. Compared with Fujian white tea (FJ) and Yunnan other origin white tea (YO), Jinggu white tea (JG) has a stronger fruity and sweet aroma. In this study, to determine the factors underlying the unique fruity and sweet aroma of JG, we used YO and FJ as control samples and analysed the samples by using a molecular sensory science technique. Olfactory experiments and odor activity analysis revealed 10 key active substances to contribute to the aroma of JG. Aroma addition experiments further showed that linalool and benzeneacetaldehyde were the main contributors to the fruity and sweet aroma of JG, respectively. The results are helpful to understand the aroma of JG and provide a theoretical basis for the quality control of JG.
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