{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,2]],"date-time":"2026-11-02T07:37:13Z","timestamp":1793605033733,"version":"4.5.0"},"reference-count":51,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,11,5]],"date-time":"2025-11-05T00:00:00Z","timestamp":1762300800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Guizhou Academy of Agricultural Sciences Youth Fund Project","award":["[2024] 13"],"award-info":[{"award-number":["[2024] 13"]}]},{"name":"National key research and development program project","award":["2021YFD1100305"],"award-info":[{"award-number":["2021YFD1100305"]}]},{"name":"Guizhou Provincial Science and Technology Plan Project","award":["[2024] 084"],"award-info":[{"award-number":["[2024] 084"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>\u2018Qiancha 1\u2019 is an excellent raw material for manufacturing white tea. The effects of different drying parameters on the quality performance of \u2018Qiancha 1\u2019 white tea remain poorly understood, which restricts the precise regulation of the quality of \u2018Qiancha 1\u2019 white tea. In this research, we systematically investigated the influence of drying temperature (65 \u00b0C, 75 \u00b0C, and 90 \u00b0C) and drying duration (1 h, 2 h, and 3 h) on its non-volatile and volatile compositions, using sensory evaluation, E-tongue, and non-volatilomic and volatilomic analyses. The results showed that the tea sample dried at 65 \u00b0C for 3 h had a sweet, mellow, and fresh flavor and scored 95 points, but high-temperature drying (90 \u00b0C) could promote increased bitterness and decreased sweetness. High-temperature drying was closely related to a caramel-like and milk-like flavor, which promoted an increase in the content of terpenoids, heterocycle compounds, and esters. During drying, the flavonoid and phenolic acid content increased markedly, contributing to bitterness and astringency, while nucleotides, amino acids, and their derivatives decreased, leading to a reduced umami intensity. A total of 37 key taste-active metabolites were identified, including bitter compounds (e.g., alkaloids), sweet compounds (e.g., phenolic acids), and umami compounds (e.g., nucleotides), whose dynamic changes directly influenced the taste profile of white tea. High-temperature drying promoted an increase in the content of volatile metabolites, such as terpenoids, heterocyclics, and esters, while low-temperature and long-duration drying was beneficial for preserving volatile metabolites like heptanal. 2-Methoxy-3-(1-methylethyl)-pyrazine was determined as the volatile compound with the highest rOAV, providing a sweetness and caramel-like flavor. Overall, the metabolomic analysis revealed that the content of flavonoids and phenolic acids increased after the drying process, which was related to the bitter and astringent taste of the tea liquor. The content of nucleotides, amino acids, and their derivatives decreased after drying, which caused the umami of the tea liquor to weaken. This study provides a theoretical basis for the optimization of the \u2018Qiancha 1\u2019 white tea drying process.<\/jats:p>","DOI":"10.3390\/foods14213787","type":"journal-article","created":{"date-parts":[[2025,11,5]],"date-time":"2025-11-05T07:58:05Z","timestamp":1762329485000},"page":"3787","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of \u2018Qiancha 1\u2019 White Tea"],"prefix":"10.3390","volume":"14","author":[{"given":"Jinlong","family":"Luo","sequence":"first","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siyu","family":"Liao","sequence":"additional","affiliation":[{"name":"Tea Refining and Innovation Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fengjiao","family":"Ding","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuqiao","family":"Dai","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhongying","family":"Liu","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ting","family":"Yang","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tuo","family":"Zhang","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shimao","family":"Fang","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Li","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lulu","family":"Pu","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ke","family":"Pan","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanping","family":"Fang","sequence":"additional","affiliation":[{"name":"College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-9856-5679","authenticated-orcid":false,"given":"Qiang","family":"Shen","sequence":"additional","affiliation":[{"name":"Guizhou Tea Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"117435","DOI":"10.1016\/j.lwt.2025.117435","article-title":"Changes in Alkaloids and Their Related Metabolites during the Processing of \u2018Qiancha 1\u2019 White Tea Based on Transcriptomic and Metabolomic Analysis","volume":"218","author":"Dai","year":"2025","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"113585","DOI":"10.1016\/j.scienta.2024.113585","article-title":"Enhancing Virus-Induced Gene Silencing Efficiency in Tea Plants (Camellia sinensis L.) and the Functional Analysis of CsPDS","volume":"337","author":"Peng","year":"2024","journal-title":"Sci. Hortic."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"404","DOI":"10.1080\/23802359.2021.2005490","article-title":"The Complete Chloroplast Genome Sequence of Camellia Sinensis Cultivar \u2018Qiancha1\u2019 from Guizhou Province, China","volume":"7","author":"Yang","year":"2022","journal-title":"Mitochondrial DNA Part B"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"102408","DOI":"10.1016\/j.fochx.2025.102408","article-title":"Characterizing Flavor Determinants and \u03b1-Glucosidase Inhibitory Components in Ancient Tea Plants and \u2018Qiancha 1\u2019 White Teas","volume":"27","author":"Fang","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"108778","DOI":"10.1016\/j.foodres.2019.108778","article-title":"Non-Targeted Metabolomics Analysis Reveals Dynamic Changes of Volatile and Non-Volatile Metabolites during Oolong Tea Manufacture","volume":"128","author":"Chen","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.tifs.2023.02.016","article-title":"Recent Advances on White Tea: Manufacturing, Compositions, Aging Characteristics and Bioactivities","volume":"134","author":"Zhou","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"130257","DOI":"10.1016\/j.foodchem.2021.130257","article-title":"Widely Targeted Metabolomics Analysis of White Peony Teas with Different Storage Time and Association with Sensory Attributes","volume":"362","author":"Fan","year":"2021","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"127412","DOI":"10.1016\/j.foodchem.2020.127412","article-title":"Metabolomics Combined with Proteomics Provides a Novel Interpretation of the Changes in Nonvolatile Compounds during White Tea Processing","volume":"332","author":"Chen","year":"2020","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"114634","DOI":"10.1016\/j.foodres.2024.114634","article-title":"The Effect of Different Drying Temperatures on Flavonoid Glycosides in White Tea: A Targeted Metabolomics, Molecular Docking, and Simulated Reaction Study","volume":"190","author":"Wang","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"100767","DOI":"10.1016\/j.fochx.2023.100767","article-title":"Comparison of Volatile and Nonvolatile Metabolites in Green Tea under Hot-Air Drying and Four Heat-Conduction Drying Patterns Using Widely Targeted Metabolomics","volume":"19","author":"Tu","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"138827","DOI":"10.1016\/j.foodchem.2024.138827","article-title":"Chemical, Sensory and Biological Variations of Black Tea under Different Drying Temperatures","volume":"446","author":"Su","year":"2024","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"112606","DOI":"10.1016\/j.jfoodeng.2025.112606","article-title":"Developing a Novel Radio Frequency Dehydration Process Based on Heating Uniformity, Drying Characteristics, and Product Quality of White Tea","volume":"398","author":"Ye","year":"2025","journal-title":"J. Food Eng."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"114659","DOI":"10.1016\/j.lwt.2023.114659","article-title":"Characterization of Aroma Differences on Three Drying Treatments in Rucheng Baimao (Camellia pubescens) White Tea","volume":"179","author":"Chen","year":"2023","journal-title":"LWT"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"115188","DOI":"10.1016\/j.foodres.2024.115188","article-title":"Thermochemical Reactions in Tea Drying Shape the Flavor of Tea: A Review","volume":"197","author":"Wang","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"3176","DOI":"10.1007\/s11694-024-02394-0","article-title":"Effect of Spreading Time on the Taste Quality of Steamed Green Tea Based on E-Tongue Evaluation and Chemometric Statistical Analysis","volume":"18","author":"Yang","year":"2024","journal-title":"Food Meas."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"109547","DOI":"10.1016\/j.lwt.2020.109547","article-title":"Effects of Dynamic and Static Withering Technology on Volatile and Nonvolatile Components of Keemun Black Tea Using GC-MS and HPLC Combined with Chemometrics","volume":"130","author":"Hou","year":"2020","journal-title":"LWT"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"2742","DOI":"10.1080\/10942912.2023.2254948","article-title":"Hot-Air Full Drying Driven Metabolome Changes in White Tea (Camellia sinensis L.)","volume":"26","author":"Xie","year":"2023","journal-title":"Int. J. Food Prop."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"138154","DOI":"10.1016\/j.foodchem.2023.138154","article-title":"Objective Quantification Technique and Widely Targeted Metabolomic Reveal the Effect of Drying Temperature on Sensory Attributes and Related Non-Volatile Metabolites of Black Tea","volume":"439","author":"Hua","year":"2024","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"118124","DOI":"10.1016\/j.lwt.2025.118124","article-title":"Dynamic Evolution and Formation Mechanisms of Aroma Compounds in Qianmei 502 Black Tea during Processing: Insights from Transcriptomic and Metabolomic Analyses","volume":"228","author":"Ding","year":"2025","journal-title":"LWT"},{"key":"ref_20","first-page":"109","article-title":"Effect of Drying Temperature on the Quality of Pressed White Tea Cake from Withered Leaves","volume":"43","author":"Lin","year":"2022","journal-title":"Food Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"100710","DOI":"10.1016\/j.fochx.2023.100710","article-title":"Comparative Volatiles Profiling in Milk-Flavored White Tea and Traditional White Tea Shoumei via HS-SPME-GC-TOFMS and OAV Analyses","volume":"18","author":"Hao","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"108948","DOI":"10.1016\/j.foodres.2019.108948","article-title":"Characterization of the Key Aroma Compounds in Semnostachya Menglaensis Tsui by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis","volume":"131","author":"He","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1505","DOI":"10.1002\/jsfa.10158","article-title":"Stimulated Biosynthesis of Delphinidin-related Anthocyanins in Tea Shoots Reducing the Quality of Green Tea in Summer","volume":"100","author":"Zhang","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"492","DOI":"10.1007\/s00217-005-0143-6","article-title":"Bioresponse-Guided Decomposition of Roast Coffee Beverage and Identification of Key Bitter Taste Compounds","volume":"222","author":"Frank","year":"2006","journal-title":"Eur. Food Res. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"112099","DOI":"10.1016\/j.foodres.2022.112099","article-title":"Analysis of Volatile Metabolite Variations in Strip Green Tea during Processing and Effect of Rubbing Degree Using Untargeted and Targeted Metabolomics","volume":"162","author":"Ouyang","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"130131","DOI":"10.1016\/j.foodchem.2021.130131","article-title":"Widely Targeted Metabolomic Analysis Reveals Dynamic Changes in Non-Volatile and Volatile Metabolites during Green Tea Processing","volume":"363","author":"Wang","year":"2021","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"128114","DOI":"10.1016\/j.foodchem.2020.128114","article-title":"Investigation on Green Tea Lipids and Their Metabolic Variations during Manufacturing by Nontargeted Lipidomics","volume":"339","author":"Li","year":"2021","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"109656","DOI":"10.1016\/j.foodres.2020.109656","article-title":"Aroma Dynamic Characteristics during the Process of Variable-Temperature Final Firing of Congou Black Tea by Electronic Nose and Comprehensive Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry","volume":"137","author":"Yang","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"109789","DOI":"10.1016\/j.foodres.2020.109789","article-title":"Identification of Key Metabolites Based on Non-Targeted Metabolomics and Chemometrics Analyses Provides Insights into Bitterness in Kucha [Camellia kucha (Chang et Wang) Chang]","volume":"138","author":"Qin","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"113010","DOI":"10.1016\/j.lwt.2021.113010","article-title":"Profiling of Dynamic Changes in Non-Volatile Metabolites of Shaken Black Tea during the Manufacturing Process Using Targeted and Non-Targeted Metabolomics Analysis","volume":"156","author":"Xue","year":"2022","journal-title":"LWT"},{"key":"ref_31","first-page":"63","article-title":"Research Progress of Organic Acids in Tea","volume":"11","author":"He","year":"2015","journal-title":"Subtrop. Agric. Res."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"100616","DOI":"10.1016\/j.fochx.2023.100616","article-title":"Effect of Processing on Aroma Intensity and Odor Characteristic of Shuixian (Camellia sinensis) Tea","volume":"17","author":"Ye","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_33","unstructured":"Vant Gemert, L.J. (2015). Compilations of Flavour Threshold Values in Water and Other Media, Science Press."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Lan, T., Zeng, Q., Chen, L., Tu, Z., Ye, Y., Liu, Y., and He, W. (2023). Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics. Foods, 13.","DOI":"10.3390\/foods13010144"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"138680","DOI":"10.1016\/j.foodchem.2024.138680","article-title":"Effects of Fermentation Duration on the Flavour Quality of Large Leaf Black Tea Based on Metabolomics","volume":"444","author":"Dong","year":"2024","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"141649","DOI":"10.1016\/j.foodchem.2024.141649","article-title":"Flowering in Aged White Tea: Recovering Umami Taste and Amplifying of Stale Aroma","volume":"465","author":"Zhu","year":"2025","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"133549","DOI":"10.1016\/j.foodchem.2022.133549","article-title":"Sensomics Analysis of the Effect of the Withering Method on the Aroma Components of Keemun Black Tea","volume":"395","author":"Huang","year":"2022","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Xue, J., Liu, P., Yin, J., Wang, W., Zhang, J., Wang, W., Le, T., Ni, D., and Jiang, H. (2022). Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC \u00d7 GC\u2013TOFMS and Multivariate Data Analysis. Foods, 11.","DOI":"10.3390\/foods11091228"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"112845","DOI":"10.1016\/j.foodres.2023.112845","article-title":"Revelation of Volatile Contributions in Green Teas with Different Aroma Types by GC\u2013MS and GC\u2013IMS","volume":"169","author":"Liu","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1788","DOI":"10.1016\/j.crfs.2022.09.024","article-title":"Discrimination and Characterization of the Volatile Profiles of Five Fu Brick Teas from Different Manufacturing Regions by Using HS\u2013SPME\/GC\u2013MS and HS\u2013GC\u2013IMS","volume":"5","author":"Xiao","year":"2022","journal-title":"Curr. Res. Food Sci."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Zhang, C., Zhou, C., Xu, K., Tian, C., Zhang, M., Lu, L., Zhu, C., Lai, Z., and Guo, Y. (2022). A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea. Foods, 11.","DOI":"10.3390\/foods11223628"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Sun, P., Xu, B., Wang, Y., Lin, X., Chen, C., Zhu, J., Jia, H., Wang, X., Shen, J., and Feng, T. (2022). Characterization of Volatile Constituents and Odorous Compounds in Peach (Prunus persica L) Fruits of Different Varieties by Gas Chromatography\u2013Ion Mobility Spectrometry, Gas Chromatography\u2013Mass Spectrometry, and Relative Odor Activity Value. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.965796"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"2237","DOI":"10.1007\/s00217-022-04039-2","article-title":"Characterization of the Key Aroma Compounds in Three World-Famous Black Teas","volume":"248","author":"Xiao","year":"2022","journal-title":"Eur. Food Res. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Wei, Y., Yu, Y.-Y., Li, Y.-C., Zhong, X.-Y., Zou, C., Ning, J., Dong, W.-J., Wu, K., and Xu, Y.-Q. (2025). Aroma Compounds with Enhanced Sweet Perception in Tea Infusions: Screening, Characterization, and Sweetening Mechanism. J. Adv. Res., S2090123225003637.","DOI":"10.1016\/j.jare.2025.05.044"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"100586","DOI":"10.1016\/j.fochx.2023.100586","article-title":"Aroma Characteristics of Wuyi Rock Tea Prepared from 16 Different Tea Plant Varieties","volume":"17","author":"Yue","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1016\/j.foodchem.2018.09.072","article-title":"Aroma Formation and Dynamic Changes during White Tea Processing","volume":"274","author":"Chen","year":"2019","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1016\/j.foodres.2018.03.026","article-title":"Identification of Key Odorants Responsible for Chestnut-like Aroma Quality of Green Teas","volume":"108","author":"Zhu","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"2724","DOI":"10.1080\/10942912.2016.1249797","article-title":"Aroma Formation in Dianhong Black Tea: Effects of Baking","volume":"20","author":"Qiu","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.foodchem.2018.11.148","article-title":"Variation Patterns in the Content of Glycosides during Green Tea Manufacturing by a Modification-Specific Metabolomics Approach: Enzymatic Reaction Promoting an Increase in the Glycosidically Bound Volatiles at the Pan Firing Stage","volume":"279","author":"Li","year":"2019","journal-title":"Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.foodchem.2019.01.174","article-title":"Tea Aroma Formation from Six Model Manufacturing Processes","volume":"285","author":"Feng","year":"2019","journal-title":"Food Chem."},{"key":"ref_51","unstructured":"(2018). Methodology for Sensory Evaluation of Tea (Standard No. GB\/T 23776-2018)."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/21\/3787\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,5]],"date-time":"2025-11-05T08:46:25Z","timestamp":1762332385000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/21\/3787"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11,5]]},"references-count":51,"journal-issue":{"issue":"21","published-online":{"date-parts":[[2025,11]]}},"alternative-id":["foods14213787"],"URL":"https:\/\/doi.org\/10.3390\/foods14213787","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,11,5]]}}}