ArticleCurrent research in food science2025
Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.Journal of food science · 2026Article
- Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes andFoods (Basel, Switzerland) · 2026Article
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9 authors.
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Abstract
Tea trichomes, rich in secondary metabolites, are hypothesized to significantly influence white tea aroma, yet their biochemical contributions remain unclear. This study investigated the volatile profiles of tea trichome and tea body across six white tea samples using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis. Comparative analysis revealed significant differences in the volatile profile between tea trichome and tea body in all tested samples, with major differences lying in the content of volatile components. Sixteen potential key aroma components with relative odor activity value (ROAV) ≥ 1 and 39 aroma modifiers (0.1<ROAV<1) were identified in both tea trichome and tea body, predominantly associated with green, fruity, sweet, floral, woody and herbal aroma. In brief,
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