ArticleFood chemistry: X2025
Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying.
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 3 papers.
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Who cites it
3 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
- Machine-learning-assisted screening of key flavor compounds in pumpkins.Journal of the science of food and agriculture · 2026Article
- Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars.Food chemistry: X · 2026Article
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Authors and funding
9 authors.
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Abstract
Drying is key to green tea aroma. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry and quantitative descriptive analysis were used to characterize the aroma profiles of sun-dried (SD), hot-air-dried (HD), and combination-dried (CD) green tea samples. Sun drying leads to the formation of sweet and floral aromas in green tea, whereas hot-air drying leads to the formation of malty, fatty, and roasted aromas. Gas chromatography-olfactometry and quantitative analysis were used to screen 24 key odorants, with an odor activity value of ≥1, primarily consisting of unsaturated fatty acid degradation products. These products included (
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