ArticleFoods (Basel, Switzerland)2025
Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (
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.
- Metabolomic Characterization of Sun-Dried Green Tea from Different Regions of Xishuangbanna.Foods (Basel, Switzerland) · 2026Article
- Effects of Different Drying Methods on the Flavor Characteristics and Chemical Profile ofFoods (Basel, Switzerland) · 2026Article
- Tea-inspired curing modulates chemical composition, volatile aroma, and sensory quality of flue-cured tobacco leaves.Scientific reports · 2026Article
- Effects of Different Drying Methods on Nutritional Compositions, Bioactive Substances, and Volatile Compounds of Radish (Foods (Basel, Switzerland) · 2026Article
- Volatile metabolomics reveals the regulation mechanisms of aroma formation inFood chemistry: X · 2026Article
- Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics.Current research in food science · 2026Article
- Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color-taste characteristics of Huangqin (Food chemistry: X · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
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14 authors.
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Abstract
Drying methods play a crucial role in the formation of green tea aromas. This study investigated the aroma characteristics and volatile component profiles of large-leaf green tea under hot-air drying, pan-fired drying, and sun drying. The results revealed significant differences in the sensory aroma characteristics and volatile components of the large-leaf green tea among the three drying methods. The pan-fire-dried green tea (PDGT) exhibited a distinct roasted aroma, while the hot-air-dried green tea (HDGT) and sun-dried green tea (SDGT) displayed a faint scent and lasting aroma characteristics, with the SDGT additionally featuring a noticeable sun-dried odor. A total of 48 differential volatile components were identified, among which β-Ionone, (E)-β-Ionone, 2,2,6-Trimethylcyclohexanone, Dihydroactinidiolide, BenzeneacetAldehyde, 2-Pentylfuran, 1,1,6-Trimethyl-1,2-dihydronaphthalene, δ-Cadinene, β-Myrcene, Geranylacetone, o-Cymene, 6-Methyl-5-hepten-2-one, (E)-β-Ocimene, and BenzAldehyde were identified as the primary contributors to the aroma differences among the three large-leaf green teas. Additionally, 43 differential volatile compounds were found to be significantly correlated with at least one of the aroma types (floral, sweet, green, faint scent, nutty, or roasted). The findings of this study provide a theoretical foundation for understanding the formation of aroma qualities in large-leaf green tea and offer valuable insights for improving its aromatic characteristics.
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