{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T15:37:31Z","timestamp":1788536251935,"version":"build-2803163510"},"reference-count":66,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2023,10,27]],"date-time":"2023-10-27T00:00:00Z","timestamp":1698364800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004731","name":"Natural Science Foundation of Zhejiang Province","doi-asserted-by":"publisher","award":["Z23C160017"],"award-info":[{"award-number":["Z23C160017"]}],"id":[{"id":"10.13039\/501100004731","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004731","name":"Natural Science Foundation of Zhejiang Province","doi-asserted-by":"publisher","award":["2023C02041"],"award-info":[{"award-number":["2023C02041"]}],"id":[{"id":"10.13039\/501100004731","id-type":"DOI","asserted-by":"publisher"}]},{"name":"\u201cPioneer\u201d and \u201cLeading Goose\u201d R&amp;D Program of Zhejiang","award":["Z23C160017"],"award-info":[{"award-number":["Z23C160017"]}]},{"name":"\u201cPioneer\u201d and \u201cLeading Goose\u201d R&amp;D Program of Zhejiang","award":["2023C02041"],"award-info":[{"award-number":["2023C02041"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plants"],"abstract":"<jats:p>Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles\/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The \u201cmellow\u201d taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the \u201castringent\u201d taste. \u201cKokumi\u201d contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a \u201cpure\u201d and \u201cclean and refreshing\u201d aroma associated with similar volatiles like benzyl alcohol, \u03b4-cadinene, and muurolol. The composition of volatile compounds related to the \u201cchestnut\u201d flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the \u201cfresh\u201d flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.<\/jats:p>","DOI":"10.3390\/plants12213707","type":"journal-article","created":{"date-parts":[[2023,10,27]],"date-time":"2023-10-27T11:50:18Z","timestamp":1698407418000},"page":"3707","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5888-1611","authenticated-orcid":false,"given":"Yating","family":"Guo","sequence":"first","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yili","family":"Shen","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Boya","family":"Hu","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huichun","family":"Ye","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haowei","family":"Guo","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2559-6387","authenticated-orcid":false,"given":"Qiang","family":"Chu","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7995-6168","authenticated-orcid":false,"given":"Ping","family":"Chen","sequence":"additional","affiliation":[{"name":"Tea Research Institute, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,10,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109479","DOI":"10.1016\/j.foodres.2020.109479","article-title":"Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances","volume":"136","author":"Wang","year":"2020","journal-title":"Food Res. 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