ArticleMetabolites2025
Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea.
Article in Metabolites, 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.
- Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction.Food chemistry: X · 2026Article
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Effects of Fixation and Drying on the Physicochemical Quality and Aroma Profiles of Vine Tea (Foods (Basel, Switzerland) · 2026Article
- From complexity to simplicity: a traditional-inspired roasting-sealing process enhances jujube aroma and antioxidant properties.Food chemistry: X · 2026Article
- Yellowing treatment transforms sensory profile of Qianlin cha (Food chemistry: X · 2026Article
- Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color-taste characteristics of Huangqin (Food chemistry: X · 2025Article
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Authors and funding
16 authors.
Funding
Abstract
backgroundRoasting conditions significantly influence the sensory profile of Hubei strip-shaped green tea (HSSGT).
methodsThis study examined the effects of roast processing on the sensory attributes, color qualities, physicochemical properties, and key aroma compounds of HSSGT. Sensory evaluation, color qualities determination, principal component analysis of physicochemical components (PCA), HS-SPME (headspace solid-phase microextraction) coupled with GC-MS (gas chromatography-mass spectrometry), relative odor activity value (ROAV), gas chromatography-olfactometry (GC-O), and absolute quantification analysis were employed to identify the critical difference in compounds that influence HSSGT desirability.
resultsThe results indicated that HSSGT roasted at 110 °C for 14 min achieved the highest sensory scores, superior physicochemical qualities, and an enhanced aroma index, which was attributed to shifting the proportion of chestnut to floral volatile compounds. Additionally, sensory-guided ROAV, GC-O, and absolute quantification revealed that linalool, octanal, nonanal, and hexanal were the most significant volatile compounds. The variations in these four critical compounds throughout the roasting process were further elucidated, showing that the ideal roasting conditions heightened floral aromas while diminishing the presence of less desirable green odors. These findings offer technical guidance and theoretical support for producing HSSGT with a more desirable balance of chestnut and floral aroma characteristics.
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