262 related articles for article (PubMed ID: 26978340)
1. Recent Advances in Volatiles of Teas.
Zheng XQ; Li QS; Xiang LP; Liang YR
Molecules; 2016 Mar; 21(3):338. PubMed ID: 26978340
[TBL] [Abstract][Full Text] [Related]
2. Flavor characteristics of seven grades of black tea produced in Turkey.
Alasalvar C; Topal B; Serpen A; Bahar B; Pelvan E; Gökmen V
J Agric Food Chem; 2012 Jun; 60(25):6323-32. PubMed ID: 22642545
[TBL] [Abstract][Full Text] [Related]
3. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
Mao S; Lu C; Li M; Ye Y; Wei X; Tong H
J Sci Food Agric; 2018 Nov; 98(14):5278-5286. PubMed ID: 29652443
[TBL] [Abstract][Full Text] [Related]
4. Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma.
Zeng L; Zhou Y; Fu X; Mei X; Cheng S; Gui J; Dong F; Tang J; Ma S; Yang Z
Food Chem; 2017 Dec; 237():488-498. PubMed ID: 28764024
[TBL] [Abstract][Full Text] [Related]
5. The shaking and standing processing improve the aroma quality of summer black tea.
Wang Y; Huang L; Deng G; Ning J
Food Chem; 2024 Oct; 454():139772. PubMed ID: 38810449
[TBL] [Abstract][Full Text] [Related]
6. Tea aroma formation from six model manufacturing processes.
Feng Z; Li Y; Li M; Wang Y; Zhang L; Wan X; Yang X
Food Chem; 2019 Jul; 285():347-354. PubMed ID: 30797356
[TBL] [Abstract][Full Text] [Related]
7. Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars.
Fang QT; Luo WW; Zheng YN; Ye Y; Hu MJ; Zheng XQ; Lu JL; Liang YR; Ye JH
Molecules; 2022 Apr; 27(9):. PubMed ID: 35566160
[TBL] [Abstract][Full Text] [Related]
8. Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS.
Yener S; Sánchez-López JA; Granitto PM; Cappellin L; Märk TD; Zimmermann R; Bonn GK; Yeretzian C; Biasioli F
Talanta; 2016 May; 152():45-53. PubMed ID: 26992494
[TBL] [Abstract][Full Text] [Related]
9. Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives.
Cui J; Katsuno T; Totsuka K; Ohnishi T; Takemoto H; Mase N; Toda M; Narumi T; Sato K; Matsuo T; Mizutani K; Yang Z; Watanabe N; Tong H
J Agric Food Chem; 2016 Feb; 64(5):1151-7. PubMed ID: 26805704
[TBL] [Abstract][Full Text] [Related]
10. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC-MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking.
Mei S; Ding J; Chen X
Food Res Int; 2023 Jun; 168():112760. PubMed ID: 37120211
[TBL] [Abstract][Full Text] [Related]
11. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
Xue J; Guo G; Liu P; Chen L; Wang W; Zhang J; Yin J; Ni D; Engelhardt UH; Jiang H
J Sci Food Agric; 2022 Sep; 102(12):5399-5410. PubMed ID: 35332546
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (
Dong F; Zeng L; Yu Z; Li J; Tang J; Su X; Yang Z
Molecules; 2018 Oct; 23(10):. PubMed ID: 30340323
[TBL] [Abstract][Full Text] [Related]
14. Aroma formation and dynamic changes during white tea processing.
Chen Q; Zhu Y; Dai W; Lv H; Mu B; Li P; Tan J; Ni D; Lin Z
Food Chem; 2019 Feb; 274():915-924. PubMed ID: 30373028
[TBL] [Abstract][Full Text] [Related]
15. SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.
Sheibani E; Duncan SE; Kuhn DD; Dietrich AM; O'Keefe SF
J Food Sci; 2016 Feb; 81(2):C348-58. PubMed ID: 26756123
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1).
Yu Q; Huang C; Zhu R; Lu D; Liu L; Lai J; Zhong X; Guan J; Zhou S; Tong Y; Wang Z; Chen P; Guo H; Chu Q; Gong S; Fan F
Food Res Int; 2023 Nov; 173(Pt 2):113461. PubMed ID: 37803791
[TBL] [Abstract][Full Text] [Related]
18. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
Zhu J; Chen F; Wang L; Niu Y; Yu D; Shu C; Chen H; Wang H; Xiao Z
J Agric Food Chem; 2015 Sep; 63(34):7499-510. PubMed ID: 26257073
[TBL] [Abstract][Full Text] [Related]
19. Changes in volatile compounds upon aging and drying in oolong tea production.
Kuo PC; Lai YY; Chen YJ; Yang WH; Tzen JT
J Sci Food Agric; 2011 Jan; 91(2):293-301. PubMed ID: 20945506
[TBL] [Abstract][Full Text] [Related]
20. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]