Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-O.

Drying greatly affects the aroma of black tea. In this study, the differences in aroma of black tea under hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) were investigated through quantitative descriptive analysis. Headspace solid-phase microextraction and solvent assisted flavor evaporation combined with gas chromatography-mass spectrometry and gas chromatography-olfactory were used to analyze the overall aroma profile of black tea.

Mechanism of aroma formation in white tea treated with solar withering.

Withering is a crucial process that determines the quality of white tea (WT). Solar withering (SW) is reported to contribute to the aroma quality of WT. However, the mechanism by which aroma is formed in WT subjected to SW remains unclear.

Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods.

Roasting is a key process in the production of large-leaf yellow tea (LYT). In this study, we synthesized metabolomics and electronic-tongue analysis to compare the quality of charcoal-roasted, electric-roasted and drum-roasted LYT. Charcoal-roasted LYT had the highest yellowness and redness, drum-roasted LYT had a more prominent umami and brightness, and electric roasting reduced astringency.

Contribution of tea stems to large-leaf yellow tea aroma.

Large-leaf yellow tea (LYT) is processed from both leaves and stems, resulting in a distinctive rice crust-like aroma. Tea stems may contribute differently to the aroma of LYT than leaves. This study aimed to clarify the specific contribution of stems to LYT.

Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory science.

Lu'an Guapian (LAGP) tea is one of the most famous teas in China. However, research on its suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea made from three different tea varieties, namely, '' (AH1), '' (QTZ), and '' (SCZ), using molecular sensory science and metabolomics techniques.

Investigation of the effect of over-fired drying on the taste and aroma of Lu'an Guapian tea using metabolomics and sensory histology techniques.

Lu'an Guapian (LAGP) tea, a representative Chinese roasted green tea, undergoes significant changes in taste and aroma during over-fired drying. However, limited studies have been conducted on these effects. This study employed metabolomics and sensory histology techniques to analyze non-volatile and volatile compounds the second drying and pulley liquefied gas drying (PLD) samples.