ArticleCurrent research in food science2026
Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics.
Article in Current research in food science, 2026. 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.
- Revealing the mechanism of shaking/tumbling driving Wuyi rock tea Rougui to "fade green odor and reveal aroma" based on metabolomics and molecular docking technology.Food chemistry: X · 2026Article
- Effects of Different Drying Methods on the Flavor Characteristics and Chemical Profile ofFoods (Basel, Switzerland) · 2026Article
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Abstract
Green tea occupies a prominent position in the Chinese tea market. Although drying the tea constitutes a critical processing step, its mechanistic impact on aroma quality remains unclear. This study aimed to investigate the effects of three drying methods-roasted drying (RD), pan drying (PD), and sun drying (SD), namely, on green tea aroma formation. Sensory molecular science and targeted metabolomic analyses indicated that PD resulted in distinct chestnut- and bean-like aromas, while SD resulted in fatty and green aromas. (
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