{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,2]],"date-time":"2026-06-02T21:10:46Z","timestamp":1780434646931,"version":"3.54.1"},"reference-count":19,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2024,10,16]],"date-time":"2024-10-16T00:00:00Z","timestamp":1729036800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"scientific research project of Wenzhou City","award":["ZF2022006"],"award-info":[{"award-number":["ZF2022006"]}]},{"name":"scientific research project of Wenzhou City","award":["2023PY\u216101"],"award-info":[{"award-number":["2023PY\u216101"]}]},{"name":"Industry Research Institute\u2019s project to strengthen agriculture through science and technology in Pingyang County","award":["ZF2022006"],"award-info":[{"award-number":["ZF2022006"]}]},{"name":"Industry Research Institute\u2019s project to strengthen agriculture through science and technology in Pingyang County","award":["2023PY\u216101"],"award-info":[{"award-number":["2023PY\u216101"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Yellowing is the key processing technology of yellow tea, and environmental conditions have a significant impact on the yellowing process. In this study, volatile compounds of the yellowing process under different environmental conditions were analyzed by GC\u2013MS. Results showed that a total of 75 volatile compounds were identified. A partial least squares discriminant analysis (PLS-DA) determined that 42 of them were differential compounds, including 12 hydrocarbons, 8 ketones, 8 aldehydes, 6 alcohols, and 8 other compounds, and compared the contents of differential compounds under the conditions of 40 \u00b0C with 90% humidity, 50 \u00b0C with 50% humidity, and 30 \u00b0C with 70% humidity, then analyzed the variation patterns of hydrocarbons under different yellowing environmental conditions. A 40 \u00b0C with 90% humidity treatment reduced the content of more hydrocarbons and increased the aldehydes. The content of 3-hexen-1-ol was higher when treated at 50 \u00b0C with 50% humidity and was consistent with the results of sensory evaluation. This study could provide a theoretical basis for future research on the aroma of yellow tea.<\/jats:p>","DOI":"10.3390\/foods13203283","type":"journal-article","created":{"date-parts":[[2024,10,16]],"date-time":"2024-10-16T10:11:04Z","timestamp":1729073464000},"page":"3283","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8155-2111","authenticated-orcid":false,"given":"Weiwei","family":"Wang","sequence":"first","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhihui","family":"Feng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Min","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junfeng","family":"Yin","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3101-7951","authenticated-orcid":false,"given":"Heyuan","family":"Jiang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1016\/j.foodchem.2016.05.048","article-title":"Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis)","volume":"211","author":"Kmiecik","year":"2016","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.fbio.2019.03.009","article-title":"The impact of oolong and black tea polyphenols on human health","volume":"29","author":"Zhang","year":"2019","journal-title":"Food Biosci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.foodchem.2017.09.126","article-title":"Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade","volume":"244","author":"Zhang","year":"2018","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"567","DOI":"10.1016\/j.foodres.2018.01.063","article-title":"Yellow tea (Camellia sinensis L.), a promising Chinese tea: Processing, chemical constituents and health benefits","volume":"107","author":"Xu","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.jfca.2019.01.005","article-title":"Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves","volume":"77","author":"Jiang","year":"2019","journal-title":"J. Food Compos. Anal."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"110792","DOI":"10.1016\/j.lwt.2020.110792","article-title":"The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process","volume":"139","author":"Wei","year":"2021","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Fan, F.-Y., Zhou, S.-J., Qian, H., Zong, B.-Z., Huang, C.-S., Zhu, R.-L., Guo, H.-W., and Gong, S.-Y. (2022). Effect of yellowing duration on the chemical profile of yellow tea and the associations with sensory traits. Molecules, 27.","DOI":"10.3390\/molecules27030940"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.foodchem.2023.136785","article-title":"Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing","volume":"428","author":"Wei","year":"2023","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1016\/j.foodres.2013.02.011","article-title":"Recent studies of the volatile compounds in tea","volume":"53","author":"Yang","year":"2013","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Hong, X., Wang, C., Jiang, R.-G., Hu, T.-F., Zheng, X.-X., Huang, J., Liu, Z.-H., and Li, Q. (2022). Characterization of the key aroma compounds in different aroma types of Chinese yellow tea. 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