Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea
文献类型： 外文期刊
第一作者： Qi, Dandan
作者： Qi, Dandan;Lu, Min;Shi, Yali;Zhang, Xingmin;Yue, Lin;Jia, Houzhen;Dong, Chunwang;Yuan, Changbo;Liu, Huimin
作者机构：
关键词： Tea trichome; White tea; Aroma; Volatile organic compounds (VOCs); bined with gas chromatography-mass spec-trometry (HS-SPME-GC-MS); Relative odor activity value (ROAV)
期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：7.0； 五年影响因子：7.7 ）
ISSN：
年卷期： 2025 年 11 卷
页码：
收录情况： SCI
摘要：
Tea trichomes, rich in secondary metabolites, are hypothesized to significantly influence white tea aroma, yet their biochemical contributions remain unclear. This study investigated the volatile profiles of tea trichome and tea body across six white tea samples using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis. Comparative analysis revealed significant differences in the volatile profile between tea trichome and tea body in all tested samples, with major differences lying in the content of volatile components. Sixteen potential key aroma components with relative odor activity value (ROAV) >= 1 and 39 aroma modifiers (0.1
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