ArticleFoods (Basel, Switzerland)2025
Aroma Characterization of Gardenia Black Tea Based on Sensory Evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.
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 1 paper.
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Who cites it
1 citing paper in PubMed.
- Aroma Rather than Taste Quality Exerted a More Pronounced Response to Organic Fertilizer Substitution in a Tea Garden: A Case Study on the Yellow Tea Quality.Foods (Basel, Switzerland) · 2026Article
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7 authors.
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Abstract
Gardenia black tea (GBT) is a prized Chinese scented tea, renowned for its pleasant aroma. However, the influence of repeated scenting rounds on its volatile profile remains poorly characterized. This study investigated the aroma profiles of GBT produced with zero, two, and three scenting rounds (T0, T1, T2) using sensory evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Sensory analysis revealed that GBTs (T1, T2) scored significantly higher in aroma and taste than the black tea base (T0). GC-MS analysis identified numerous volatile compounds, with esters, terpenoids, and ketones being predominant. Multivariate analysis identified 52 key volatiles (VIP > 2.0) that differentiated the tea samples. Among these, 28 compounds had odor activity values (OAVs) > 1, indicating significant sensory contributions. Ultimately, 11 volatiles, including (
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