ArticleFood chemistry: X2025
An investigation into the key volatile compounds that dominate the characteristic aroma and flavor of pomelo flower-green tea.
Article in Food chemistry: X, 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.
- Geographical Variations of Volatile Metabolites in Newhall Navel Orange Based on HS-SPME-GC-MS and Meteorological Factors.Foods (Basel, Switzerland) · 2026Article
- Seasonal Dynamics of the Volatile Metabolome and Aroma Contribution in Xinyang Maojian Green Tea.Biology · 2026Article
- Process Optimization and Quality Characterization ofFoods (Basel, Switzerland) · 2026Article
- Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism.Foods (Basel, Switzerland) · 2026Article
- Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2.Food chemistry: X · 2026Article
- Volatile metabolomics reveals the regulation mechanisms of aroma formation inFood chemistry: X · 2026Article
- Comparative Analysis of Flavonoids, Carotenoids, and Major Primary Compounds in Site-Specific Yellow-Leaf Tea and Their Dynamic Alterations During Processing.Foods (Basel, Switzerland) · 2025Article
- Sun-aged red date vinegar-based beverage: integrated analysis of fermentation, sensory, volatile, and bioactive properties.Food chemistry: X · 2025Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pomelo flowers (PFs) enhance the flavor diversity of green tea (GT) and reduce resource wastage, but the aroma-enhancing mechanism was unclear. In this study, electronic-nose and electronic-tongue analyses demonstrated that pomelo flower-green tea (PT) had a richer aroma and taste than GT. Gas chromatography-mass spectrometry analysis revealed an increased total volatile content and enhanced floral notes in PT. Specifically, 23 compounds were upregulated and 10 were downregulated in PT. Major odorants (variable importance in projection >1) included linalool, nerolidol, methyl anthranilate, and indole. PT also showed elevated free amino acids, particularly theanine and glutamic acid, which intensified its umami and aftertaste. Seven volatile compounds that migrated from PFs to GT (compounds not originally present in GT) interacted with umami taste receptors via hydrogen bonding and hydrophobic interactions, thereby shaping the umami profile of PT. This study clarifies the flavor formation of PT and supports the development of scented tea.
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