ArticleFood chemistry: X2026
Exploration of tea-specific release kinetics and condensate recovery of odor-active compounds during boiling extraction of Liupao, Qingzhuan, and Tibetan 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. Not yet cited in PubMed.
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Abstract
Tea-specific control of aroma recovery is needed because volatile losses during extraction and concentration limit the sensory quality of instant tea. Thirteen consecutive 500-mL condensate fractions were collected during pilot-scale boiling-water extraction of Liupao (LP), Qingzhuan (QZ), and Tibetan (TB) teas and analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity values (OAVs), and nonlinear fitting curve analysis. Total volatile concentrations followed y = ax
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