268 related articles for article (PubMed ID: 15580663)
1. Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion.
Ito Y; Kubota K
Mol Nutr Food Res; 2005 Jan; 49(1):61-8. PubMed ID: 15580663
[TBL] [Abstract][Full Text] [Related]
2. Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac.
Ito Y; Sugimoto A; Kakuda T; Kubota K
J Agric Food Chem; 2002 Aug; 50(17):4878-84. PubMed ID: 12166975
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
Schuh C; Schieberle P
J Agric Food Chem; 2006 Feb; 54(3):916-24. PubMed ID: 16448203
[TBL] [Abstract][Full Text] [Related]
4. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
Li H; Luo L; Ma M; Zeng L
J Food Sci; 2018 Nov; 83(11):2718-2732. PubMed ID: 30339723
[TBL] [Abstract][Full Text] [Related]
5. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (
Flaig M; Qi S; Wei G; Yang X; Schieberle P
J Agric Food Chem; 2020 May; 68(18):5168-5179. PubMed ID: 32251584
[TBL] [Abstract][Full Text] [Related]
6. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
Pang X; Yu W; Cao C; Yuan X; Qiu J; Kong F; Wu J
J Agric Food Chem; 2019 Nov; 67(47):13139-13149. PubMed ID: 31631665
[TBL] [Abstract][Full Text] [Related]
7. Autonomic nervous responses according to preference for the odor of jasmine tea.
Inoue N; Kuroda K; Sugimoto A; Kakuda T; Fushiki T
Biosci Biotechnol Biochem; 2003 Jun; 67(6):1206-14. PubMed ID: 12843644
[TBL] [Abstract][Full Text] [Related]
8. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
Zhu Y; Lv HP; Shao CY; Kang S; Zhang Y; Guo L; Dai WD; Tan JF; Peng QH; Lin Z
Food Res Int; 2018 Jun; 108():74-82. PubMed ID: 29735103
[TBL] [Abstract][Full Text] [Related]
9. Characterization of the orchid-like aroma contributors in selected premium tea leaves.
Feng Z; Li M; Li Y; Wan X; Yang X
Food Res Int; 2020 Mar; 129():108841. PubMed ID: 32036905
[TBL] [Abstract][Full Text] [Related]
10. Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion.
Kaneko S; Chen J; Wu J; Suzuki Y; Ma L; Kumazawa K
J Agric Food Chem; 2017 Nov; 65(46):10058-10063. PubMed ID: 29086561
[TBL] [Abstract][Full Text] [Related]
11. Aroma profiles and preferences of Jasminum sambac L. flowers grown in Thailand.
Kanlayavattanakul M; Kitsiripaisarn S; Lourith N
J Cosmet Sci; 2013; 64(6):483-93. PubMed ID: 24397885
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis.
Baba R; Kumazawa K
J Agric Food Chem; 2014 Aug; 62(33):8308-13. PubMed ID: 25088347
[TBL] [Abstract][Full Text] [Related]
13. Biosynthesis of Jasmine Lactone in Tea ( Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses.
Zeng L; Zhou Y; Fu X; Liao Y; Yuan Y; Jia Y; Dong F; Yang Z
J Agric Food Chem; 2018 Apr; 66(15):3899-3909. PubMed ID: 29605993
[TBL] [Abstract][Full Text] [Related]
14. Aroma characteristics of cocoa tea (Camellia ptilophylla Chang).
Wang X; Wang D; Li J; Ye C; Kubota K
Biosci Biotechnol Biochem; 2010; 74(5):946-53. PubMed ID: 20460717
[TBL] [Abstract][Full Text] [Related]
15. Sedative effects of the jasmine tea odor and (R)-(-)-linalool, one of its major odor components, on autonomic nerve activity and mood states.
Kuroda K; Inoue N; Ito Y; Kubota K; Sugimoto A; Kakuda T; Fushiki T
Eur J Appl Physiol; 2005 Oct; 95(2-3):107-14. PubMed ID: 15976995
[TBL] [Abstract][Full Text] [Related]
16. Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology.
An H; Ou X; Zhang Y; Li S; Xiong Y; Li Q; Huang J; Liu Z
Food Chem; 2022 Aug; 385():132718. PubMed ID: 35313197
[TBL] [Abstract][Full Text] [Related]
17. Characteristic Aroma Features of Tencha and Sencha Green Tea Leaves Manufactured by Different Processes.
Hasegawa T; Shimada Y; Saito H; Fujihara T; Haraguchi K; Takahashi A; Nakajima K
Nat Prod Commun; 2016 Aug; 11(8):1171-1173. PubMed ID: 30725584
[TBL] [Abstract][Full Text] [Related]
18. Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process.
Katsuno T; Kasuga H; Kusano Y; Yaguchi Y; Tomomura M; Cui J; Yang Z; Baldermann S; Nakamura Y; Ohnishi T; Mase N; Watanabe N
Food Chem; 2014 Apr; 148():388-95. PubMed ID: 24262573
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose.
Zhu J; Chen F; Wang L; Niu Y; Xiao Z
Food Chem; 2017 Apr; 221():1484-1490. PubMed ID: 27979119
[TBL] [Abstract][Full Text] [Related]
20. Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.
Cheng Y; Huynh-Ba T; Blank I; Robert F
J Agric Food Chem; 2008 Mar; 56(6):2160-9. PubMed ID: 18298066
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]