{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Ye Z"],"funding":["Earmarked Fund for China Agriculture Research System","National Key Research and Development Program of China"],"pagination":["102867"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12356019"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["29"],"pubmed_abstract":["Drying is key to green tea aroma. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry and quantitative descriptive analysis were used to characterize the aroma profiles of sun-dried (SD), hot-air-dried (HD), and combination-dried (CD) green tea samples. Sun drying leads to the formation of sweet and floral aromas in green tea, whereas hot-air drying leads to the formation of malty, fatty, and roasted aromas. Gas chromatography-olfactometry and quantitative analysis were used to screen 24 key odorants, with an odor activity value of ≥1, primarily consisting of unsaturated fatty acid degradation products. These products included (<i>Z</i>)-4-heptenal, (<i>E</i>)-2-nonenal, (<i>E</i>,<i>E</i>)-2,4-heptadienal, (<i>E</i>,<i>E</i>)-2,4-decadienal, 1-octen-3-ol, nonanal, dec"],"journal":["Food chemistry: X"],"pubmed_title":["Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying."],"pmcid":["PMC12356019"],"funding_grant_id":["CARS-19","2021YFD1601102"],"pubmed_authors":["Chen Z","Zhang J","Huang W","Xu Q","Zhang M","Ning J","Zhou H","Xie S","Ye Z"],"additional_accession":[]},"is_claimable":false,"name":"Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying.","description":"Drying is key to green tea aroma. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry and quantitative descriptive analysis were used to characterize the aroma profiles of sun-dried (SD), hot-air-dried (HD), and combination-dried (CD) green tea samples. Sun drying leads to the formation of sweet and floral aromas in green tea, whereas hot-air drying leads to the formation of malty, fatty, and roasted aromas. Gas chromatography-olfactometry and quantitative analysis were used to screen 24 key odorants, with an odor activity value of ≥1, primarily consisting of unsaturated fatty acid degradation products. These products included (<i>Z</i>)-4-heptenal, (<i>E</i>)-2-nonenal, (<i>E</i>,<i>E</i>)-2,4-heptadienal, (<i>E</i>,<i>E</i>)-2,4-decadienal, 1-octen-3-ol, nonanal, dec","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Jul","modification":"2026-05-04T21:58:14.257Z","creation":"2026-04-07T21:01:00.05Z"},"accession":"S-EPMC12356019","cross_references":{"pubmed":["40823138"],"doi":["10.1016/j.fochx.2025.102867"]}}