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Wang, L.F., Lee, J.Y., Chung, J.O., Baik, J.H., So, S. and Park, S.K. (2008) Discrimination of Teas with Different Degrees of Fermentation by SPME-GC Analysis of the Characteristic Volatile Flavour Compounds. Food Chemistry, 109, 196-206. http://dx.doi.org/10.1016/j.foodchem.2007.12.054

has been cited by the following article:

• TITLE: Effect of Different Cover Cultivations in Later Summer on Aroma Constituents of Autumn Tea (Camellia sinensis L.)

  AUTHORS: Min Liu, Fucan Xie, Renrong Cao, Xiaohua Qi, Xuehao Chen

  KEYWORDS: Cultivation Conditions, HS-SPME, GC-MS, Aroma, Tea

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.3 No.4B, October 28, 2014

  ABSTRACT: Tea plants grown under sunshade net and greenhouse are new methods for coping with high- temperature stress in later summer in middle and south China. Aroma is one of the most important flavors and qualities of tea. In this research the cultivar “Longjing-changye” (LJCY) was grown under sunshade net, greenhouse and open field as treatments to study the changes of aromatic substances by using Head Space Solid Phase-microextraction and Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS). The results showed that tea plants grown under sunshade net and greenhouse had higher content of aroma substances in autumn tea. Those growing conditions are good for improving the contents of the ester and geraniol with floral and fruity fragrance in autumn tea. Moreover, overshadowing in summer is helpful to improve fragrance of fresh tea leaves quality in autumn tea, particularly the 50% sunshade net.