Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea

Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea

This study investigated the volatile flavor characteristics of Fujian white tea (FWT), Yunnan white tea (YWT), and GABA-enriched white tea (GWT) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Cluster analysis and sensory evaluations we...

Full description

Saved in:

Bibliographic Details
Main Authors:	Dan Su, Zhixia Wang, Jia Zhou, Hongtao Ren, Mufang Sun, Hongjie Zhou
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Series:	Foods
Subjects:	GABA white tea volatile compounds freshness and fragrance Yunnan white tea
Online Access:	https://www.mdpi.com/2304-8158/14/7/1153
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Effect of Harvest Seasons on Biochemical Components and Volatile Compounds in White Teas from Two Cultivars
by: Fan Huang, et al.
Published: (2025-05-01)

Identification of key flavor compounds and color substances in tea: a review
by: K. G. Nelum P. Piyasena, et al.
Published: (2025-07-01)

Analysis of Flavor Quality of Jiulong Dabaicha White Tea
by: ZHOU Jingjing, ZHANG Wenping, LI Guangfa, XIE Rongfu, HE Jihang, HAO Yunzhi, LI Qiuming, YU Xinru, LIN Hongzheng, SUN Yun
Published: (2025-03-01)

Quality Difference Analysis of Summer and Autumn White Tea from 5 Kinds of Tea Plant Varieties in Hanzhong Tea Area
by: Chenxi YANG, et al.
Published: (2025-07-01)

Effects of Vacuum and Shaking on Flavor Substances of Longnan White Tea
by: LI Yonghua, WU Peng, XU Jianhan, YUAN Xuexia, ZHANG Lin, GAO Rui, Bi Jingxiu, JIANG Yuying, ZHAO Tong, HAO Haining, WANG Huijun, LIU Pingxiang, WANG Yutao
Published: (2025-04-01)

Influence of Fermentation of Eurotium cristation on the Flavor Characteristics of Guizhou White Tea
by: Jinlong LUO, et al.
Published: (2025-06-01)

Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods
by: Caibi Zhou, et al.
Published: (2025-07-01)

The effects of exogenous GABA on the quality of processed mulberry leaf tea were investigated based on metabolomics
by: Baolin Han, et al.
Published: (2025-06-01)

Combined metabolic phenotypes and gene expression profiles revealed the formation of terpene and ester volatiles during white tea withering process
by: Xuming Deng, et al.
Published: (2023-01-01)

Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste
by: Hongzheng Lin, et al.
Published: (2025-05-01)

Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and ‘Qiancha 1’ white teas
by: Shimao Fang, et al.
Published: (2025-04-01)

Structural identification and analysis of white tea anthocyanins
by: HU Jinxiang, et al.
Published: (2022-04-01)

The Effect of Enriching Tea Infusion with Fruit Additives on Their Antioxidant Properties and the Profile of Bioactive Compounds
by: Barbara Chilczuk, et al.
Published: (2024-12-01)

Comparative Analysis on Chemical Components and Antioxidant Activity for Four Different Varieties of Yunnan Large-leaf White Tea
by: Chunhua ZHANG, et al.
Published: (2025-05-01)

HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea
by: Chenyang Ma, et al.
Published: (2024-12-01)

CATECHIC TANNIN CONTENT OF DIFFERENT TEA SAMPLES
by: Gülbahar Özge Alim Toraman, et al.
Published: (2022-06-01)

Characteristic Aroma Compounds of White Tea Made from ‘Fuhuang 1’, a New Tea Strain, and Their Dynamic Changes during Processing
by: ZHANG Lei, YU Ying, LIANG Zijun, ZHAO Yixuan, YANG Ruxing
Published: (2024-11-01)

Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea
by: Dandan Qi, et al.
Published: (2025-01-01)

Metabolite Analysis of Hangzhou Gongmei White Tea of Different Varieties
by: Cun Ao, et al.
Published: (2025-05-01)

Preliminary study on processing technology of white tea “Chunyu 2” from Zhejiang Province
by: FAN Fangyuan, et al.
Published: (2017-03-01)

Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea
by: Li Liu, et al.
Published: (2024-11-01)

Radioprotective Effects and Mechanisms of One-Year and Seven-Year White Tea Extracts Against <sup>137</sup>Cs Radiation-Induced Cell Damage
by: Chen Xia, et al.
Published: (2025-03-01)

Taste quantitative evaluation of Fuding white tea
by: CHEN Zhida, et al.
Published: (2020-06-01)

Research on aroma components in different grades of Fuding white tea
by: CHEN Zhida, et al.
Published: (2019-12-01)

Comparative study on selenium content and nutritional quality of five different varieties of white tea
by: Shaobo Cai, et al.
Published: (2025-02-01)

Effects of Organic Fertilizer and Drying Methods on Total Phenolic Content and Antioxidant Capacity of Organic White Tea (Camellia sinensis (L.) Kuntze)
by: Emine Yurteri, et al.
Published: (2019-10-01)

Changes in Flavor Compounds during the Production of Xingning Dancong Tea
by: LI Xiumei, WU Kegang, WEN Rourou, CHAI Xianghua, DUAN Xuejuan, YU Hongpeng, LIU Xiaoli, TAO Zhihua, WANG Pingping, LIN Yahui, DAI Yongping
Published: (2025-06-01)

Process optimization and flavor composition analysis of tea-flavor distilled liquor
by: WANG Jiangbo, XIA Xiao, MAO Chunkui, CHEN Jiahao, HE Chao, CAI Fengjiao, ZHANG Ruijing, XU Jian
Published: (2025-05-01)

Effect of White Tea on Leptin and Asprosin Levels in Rats Feeding a High-Fat Diet
by: Adnan Yilmaz, et al.
Published: (2024-11-01)

In vitro bioactivity and metabolomics of green tea processed from raw materials of different
by: Jixin Zhang, et al.
Published: (2025-01-01)

Effect of withering temperature on water loss of fresh leaves and quality of white tea
by: LIN Qingxia, et al.
Published: (2019-08-01)

Analysis of chemical compositions and antioxidative enzyme activities of spring white tea in Jingning, Zhejiang
by: MEI Xin, et al.
Published: (2009-09-01)

Differences in Non-volatile Chemical Components between Liupao Tea and Its Raw Material
by: Ying YANG, et al.
Published: (2025-08-01)

Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances
by: Yuanchao LI, et al.
Published: (2025-02-01)

Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea
by: Bernard Ntezimana, et al.
Published: (2024-12-01)

Magnesium Regulation Increases the Content of Characteristic Volatile Compounds and Enhances the Intensity of Odor Characteristics in Tea Tree Leaves
by: Jianghua Ye, et al.
Published: (2025-03-01)

Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (<i>Camellia sinensis</i>) by GC×GC-O-MS and Chemometrics
by: Junaid Raza, et al.
Published: (2025-01-01)

Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production
by: Liangyu Wu, et al.
Published: (2024-12-01)

Comparison of Untargeted and Markers Analysis of Volatile Organic Compounds with SIFT-MS and SPME-GC-MS to Assess Tea Traceability
by: Marine Reyrolle, et al.
Published: (2024-12-01)

Difference Analysis of Non-Volatile and Volatile Components in Kujingcha (<i>Ilex dabieshanensis</i>) Compared with Green Tea (<i>Camellia sinensis</i>)
by: Linlong Ma, et al.
Published: (2025-07-01)