aroma compounds – mycolab.ai

Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis

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This study examined how large-leaf yellow tea develops its distinctive fried rice-like aroma during processing. Researchers identified 178 different volatile compounds throughout eight processing stages using advanced analytical techniques. The full fire roasting step was found to be most important for creating the final roasted and nutty flavors, generating 30 new nitrogen-containing compounds. An electronic nose device successfully tracked these aroma changes in real-time, suggesting it could be used for quality control in tea production.

Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and ‘Qiancha 1’ white teas

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Researchers compared white teas made from ancient tea plants (over 100 years old) with modern cultivated tea varieties. The ancient teas had stronger floral aromas and more bitter taste due to higher levels of beneficial compounds. These compounds, particularly trans-β-ionone and β-damascenone, may help regulate blood sugar levels, making ancient tea plants valuable for both flavor and potential health benefits.

Research Keyword: aroma compounds

Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis

Characterizing flavor determinants and α-glucosidase inhibitory components in ancient tea plants and ‘Qiancha 1’ white teas