ArticleFoods (Basel, Switzerland)2025
Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea.
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 5 papers.
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5 citing papers in PubMed.
- Exploration on appropriate brewing conditions ofFood chemistry: X · 2026Article
- Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation.Foods (Basel, Switzerland) · 2026Article
- Gustatory function of Aedes aegypti opsins and TRPA1 in avoiding a natural insect repellent.Current biology : CB · 2026Article
- Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation withFood chemistry: X · 2026Article
- Metabolomics-based elucidation of the chemical basis under-lying seasonal variations in sensory quality of Goldsands Black Tea.Frontiers in plant science · 2026Article
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11 authors.
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Abstract
The sensory quality of black tea is intrinsically linked to cultivar genetics, yet comprehensive characterization of flavor compounds in emerging northern Guangdong black tea (NGBT) remains limited. This study employed high-performance liquid chromatography-ultraviolet (HPLC-UV) and headspace solid-phase microextraction coupled with GC-MS (HS-SPME-GC-MS) to analyze non-volatile and volatile compounds in five NGBT cultivars-Jinshahong (JSH), Danxia No.1 (DXY), Danxia No.2 (DXE), Yingde Black Tea (QTZ), and Yinghong No.9 (YHJ)-alongside sensory evaluation. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified key non-volatile discriminants (VIP > 1) ranked by contribution: total catechins > simple catechins > CG > EGCG > ester catechins > EGC. HS-SPME-GC-MS detected 97 volatiles, with eight aroma-active compounds exhibiting OAV > 1 and VIP > 1: Geraniol > Methyl salicylate > Linalool >
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