ArticleFood chemistry: X2025
Characterization of odorant profiles and aroma characterization of vine 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 6 papers.
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Who cites it
6 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
- Effects of Fixation and Drying on the Physicochemical Quality and Aroma Profiles of Vine Tea (Foods (Basel, Switzerland) · 2026Article
- Review of the Composition and Antimicrobial Roles of Extracts of Vine Tea (Ampelopsis grossedentata).Medical science monitor : international medical journal of experimental and clinical research · 2026Review
- A newly-processed Meicha (Food chemistry: X · 2026Article
- Effects of High Pressure Processing and Ultrasound-Assisted Extraction on Physicochemical Properties, Antioxidant Activity and Flavor Compounds of Cold Brew Citri Reticulatae Pericarpium Beverage.Foods (Basel, Switzerland) · 2026Article
- Volatile metabolomics reveals the regulation mechanisms of aroma formation inFood chemistry: X · 2026Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The interest in vine tea and its extracts in the food industry has increased considerably due to its rich natural antioxidant dihydromyricetin and its non-toxic properties. Still, the strong herbal flavor makes it difficult for consumers to accept. This study aims to identify the odorant profile and aroma characterization of vine tea using molecular sensory-omics. The volatile compounds of vine tea were dominated by aldehydes, ketones and alcohols, and spathulenol and carotenoid-derived compounds were its critical characteristics. The aroma profile of vine tea was characterized by six aroma attributes, and twelve odorants were identified as the crucial contributors to them. Spathulenol played a vital role in the herbal aroma attribute. For aroma quality improvement, studies should focus on controlling the formation of compounds with herbal notes by aroma precursors, as well as eliminating the herbal note through process improvements. Our results provided experimental data for the implementation of these strategies.
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