Changes in Aroma Compounds and Selected Precursors of Sun-Dried Green Tea during Processing

Changes in Aroma Compounds and Selected Precursors of Sun-Dried Green Tea during Processing

In order to investigate the changes in the characteristic aroma components of sun-dried green tea during processing, the volatile substances in fresh, fixated, rolled and sun-dried leaves of Yunnan large leaf tea were determined using solvent flavor-assisted evaporation extraction (SAFE) combined wi...

Full description

Bibliographic Details
Main Author:	YANG Yuansi, KUN Jirui, DAI Hongwei, TONG Huarong
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-01-01
Series:	Shipin Kexue
Subjects:	sun-dried green tea; manufacture process; fatty acids; carotenoids; aroma
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-017.pdf

Similar Items

Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods
by: Ganghua HUANG, et al.
Published: (2022-09-01)

Effect of Sun-exposure before Moisture-yellowing on the Aroma of Yellow Tea
by: Xinying CHEN, et al.
Published: (2025-01-01)

Analysis of the Aroma Composition of Sun-dried Black Tea Samples Processed by Different Varieties Based on HS-SPME-GC-MS
by: Haikun TANG, et al.
Published: (2023-04-01)

The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value
by: Chenyang Ma, et al.
Published: (2023-12-01)

Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics
by: Zhuanrong Wu, et al.
Published: (2023-06-01)

Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing
by: Wu Qingyang, et al.
Published: (2024-03-01)

Comparative Analysis on Quality of Sun-dried Tea from Main Tea Production Areas of Yunnan
by: Qinghua WANG, et al.
Published: (2023-02-01)

Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
by: Cong Liu, et al.
Published: (2022-06-01)

Tea aroma formation
by: Chi-Tang Ho, et al.
Published: (2015-03-01)

Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea
by: Xin Hong, et al.
Published: (2022-12-01)

Flavor Quality of Different Aroma Types of Anxi Huangjingui Tea
by: REN Weiwei, ZHANG Yuhang, ZHENG Yucheng, CHEN Wenxian, LIN Hongzheng, XU Mengting, CHEN Xieyong, CHEN Baiwen, YE Naixing
Published: (2025-03-01)

Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea
by: Jian-Chang Jin, et al.
Published: (2023-10-01)

Improving the quality of instant tea with low-grade tea aroma
by: K.A.P. Dalpathadu, et al.
Published: (2022-10-01)

Profiling Real-Time Aroma from Green Tea Infusion during Brewing
by: Litao Sun, et al.
Published: (2022-02-01)

Application of Tea-Specific Fertilizer Combined with Organic Fertilizer Improves Aroma of Green Tea
by: Danjuan Huang, et al.
Published: (2022-10-01)

Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties
by: YOU Xiaomei, et al.
Published: (2025-01-01)

Comparative Analysis on Aromatic Components of Sun-dried Green Tea from Different Townships in Menghai County
by: Qiaomei XIAO, et al.
Published: (2023-07-01)

Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea
by: Xin SHU, et al.
Published: (2022-08-01)

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
by: Chang He, et al.
Published: (2023-06-01)

Effect of Scenting on Aroma of Different Types of Dark Tea
by: LIU Jiashun, AN Huimin, CHEN Yuan, LI Shi, HUANG Yiwen, CHEN Jinheng, ZHANG Zhanghan, HUANG Jian’an, LIU Zhonghua
Published: (2023-09-01)

GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types
by: Xiaojun Niu, et al.
Published: (2024-06-01)

Aroma Components of Huiming Tea
by: YOU Qiushuang, LIU Jianping, HE Weizhong, ZHU Yin, LIN Zhi, LÜ Haipeng
Published: (2023-12-01)

Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice
by: Longying Pei, et al.
Published: (2023-11-01)

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by <i>Camellia sinensis</i> and <i>Camellia assamica</i>
by: Asma Parveen, et al.
Published: (2023-11-01)

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying
by: Hui Ni, et al.
Published: (2020-08-01)

Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea
by: Weisu Tian, et al.
Published: (2025-01-01)

Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea
by: Jian Ouyang, et al.
Published: (2025-02-01)

Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea
by: Muneeba Naseer Chaudhary, et al.
Published: (2024-10-01)

Analysis of E-nose and GC-MS Combined with Chemometrics Applied to the Aroma Characteristics of High Aroma Black Tea and Traditional Congou Black Tea
by: Tingyu YAN, et al.
Published: (2022-09-01)

Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties
by: Chuan Yue, et al.
Published: (2023-03-01)

Research of Processing Technology of Longjing Tea with ‘Baiye 1’ Based on Non-Targeted Aroma Metabolomics
by: Ruimin Teng, et al.
Published: (2024-04-01)

Effects of Sealed Yellowing on Aroma Characteristic and Key Aroma Compounds of Yellow Tea
by: Hongling XIA, et al.
Published: (2023-04-01)

Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis
by: Cun Ao, et al.
Published: (2024-10-01)

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea
by: Yuchuan Li, et al.
Published: (2022-06-01)

Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea
by: SHI Heyun, YANG Doudou, ZHANG Ya, WANG Chao, ZHANG Jun
Published: (2023-08-01)

Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea
by: Sifan Mei, et al.
Published: (2022-03-01)

Analysis of Aroma Components of Tea Processed from Two Yunnan Tea Plant Species Based on Liu Bao Craft
by: Rui DONG, et al.
Published: (2024-06-01)

Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil’s Antioxidants, Aroma Compounds, Color, and Tissue Structure
by: Yoko Tsurunaga, et al.
Published: (2023-04-01)

Thermo-economic analysis of sun drying patio coffee in the Sierra Mariscal, Chiapas-México
by: D. Santizo-Díaz, et al.
Published: (2024-10-01)

Effect of Synergistic Fermentation of Different Beneficial Microorganisms on the Aroma Substances of Pu’er Tea
by: YAN Xuehang, ZHAO Yuan, MAN Hongping, LUO Zijun, ZHOU Hongjie, SHAN Zhiguo, ZHANG Chunhua
Published: (2023-05-01)