ArticleFood chemistry: X2026
Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas.
Article in Food chemistry: X, 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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Who cites it
2 citing papers in PubMed.
- Study on the Quality Component Differences Among Tea Cultivars in Northern Guizhou.Molecules (Basel, Switzerland) · 2026Article
- Aroma evolution of Anhua Qianliang tea across different storage years: Machine learning-assisted discrimination of storage stages and screening of marker volatile compounds.Food chemistry: X · 2026Article
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Authors and funding
11 authors.
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Abstract
The relative contributions of tea cultivar versus processing method in shaping the aroma profile of tea remain a scientific question. This study employed headspace solid-phase microextraction (HS-SPME) /comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF/MS) combined with quantitative descriptive analysis (QDA) to comprehensively characterize the aromas of black, green, and white teas processed from five cultivars. The results showed that a total of 466 volatile compounds were identified, withand 62 key odorants (ROAV >100) were identified. Multivariate analysis clearly differentiated the teas primarily by cultivar, revealing cultivar-specific volatile fingerprints. Key odorant-attribute correlations were established: benzaldehyde, methyl salicylate, and geraniol were positively correlated with the floral-fruity and sweet notes in black teas, while linalool oxide I and
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