ArticleCurrent research in food science2025
Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times.Food chemistry: X · 2026Article
- Linking Tea Aroma Chemistry to Quality Grades via a Single MOS Gas Sensor: Classical Machine Learning vs. Deep Learning.Sensors (Basel, Switzerland) · 2026Article
- Revealing the Differences in Taste/Mouthfeel Quality of Raw Pu-erh Tea Under Different Drying Methods Based on Nontargeted and Targeted Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Effect ofFood chemistry: X · 2026Article
- Effects of the flowering process on the metabolite profiles and bioactivities of Shaanxi Fu brick tea.Food chemistry: X · 2026Article
- Substrate-Mediated Raw Material Grade Affects Sensory Quality, Chemical Composition, and Fungal Community of Fu Brick Tea.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors.
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Abstract
While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for
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Registered trials
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