ArticleFoods (Basel, Switzerland)2025
Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography-Tandem Mass Spectrometry.
Article in Foods (Basel, Switzerland), 2025. 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.
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Uncovering aroma profile and key odorants of Zisun tea: insights from grades and cultivars.Food chemistry: X · 2026Article
- Different grades of green tea 'Duyun Maojian': a comprehensive constituent, bioactivity, and sensory evaluation from the consumer's specific perspective.Food chemistry: X · 2026Article
- Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics.Food chemistry: X · 2026Article
- Volatile metabolomics reveals the regulation mechanisms of aroma formation inFood chemistry: X · 2026Article
- Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis.Metabolites · 2025Article
- Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing.Foods (Basel, Switzerland) · 2025Article
- Flavor Characteristics of Sun-Dried Green Tea in Different Regions of Yunnan: Metabolite Basis and Soil Influencing Factors.Foods (Basel, Switzerland) · 2025Article
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8 authors.
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Abstract
The shaping process is recognized as a crucial step in the manufacturing of green tea. However, its influence on aroma quality remains unclear. In this study, the effects of four shaping techniques, including flat green tea (FGT), straight green tea (SGT), phoenix green tea (PGT), and curled green tea (CGT), on the aroma quality and volatile metabolites of green tea were investigated by gas chromatography electronic nose (GC-E-Nose) and gas chromatography-tandem mass spectrometry (GC-MS/MS). The findings indicated that distinct shaping processes significantly influenced the development of the aroma quality and aroma components of green tea. The PGT processing facilitated the attainment of superior aroma quality of green tea. In total, 60 volatile components were identified by GC-MS/MS, with 54 of these compounds being consistently detected across four different shaping techniques. In particular, the PGT processing method was effective in yielding elevated levels of alcohols, esters and ketones. Moreover, 20 key odorants were screened out, with (
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