298 related articles for article (PubMed ID: 30100425)
1. Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment.
Hu CJ; Li D; Ma YX; Zhang W; Lin C; Zheng XQ; Liang YR; Lu JL
Food Chem; 2018 Dec; 269():202-211. PubMed ID: 30100425
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea.
Guo X; Ho CT; Schwab W; Song C; Wan X
Food Chem; 2019 May; 280():73-82. PubMed ID: 30642509
[TBL] [Abstract][Full Text] [Related]
7. [Analysis of volatile compounds of fresh tea leaves from yaoluoping nature preserve by SDE-GC-MS].
Mu D; Wu GL; Liu ZK; Tao Y; Zhou LZ; Xu WW; Wang JQ
Zhong Yao Cai; 2014 May; 37(5):811-5. PubMed ID: 25335289
[TBL] [Abstract][Full Text] [Related]
8. UV-B application during the aeration process improves the aroma characteristics of oolong tea.
Wang X; Cao J; Cheng X; Liu X; Zhu W; Li Y; Wan X; Chen S; Liu L
Food Chem; 2024 Mar; 435():137585. PubMed ID: 37776653
[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. Transcriptome analysis reveals the effect of short-term sunlight on aroma metabolism in postharvest leaves of oolong tea(Camellia sinensis).
Deng H; Chen S; Zhou Z; Li X; Chen S; Hu J; Lai Z; Sun Y
Food Res Int; 2020 Nov; 137():109347. PubMed ID: 33233053
[TBL] [Abstract][Full Text] [Related]
11. GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea.
Fang X; Liu Y; Xiao J; Ma C; Huang Y
Food Chem; 2023 Jun; 410():135396. PubMed ID: 36634561
[TBL] [Abstract][Full Text] [Related]
12. Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS.
Lin J; Zhang P; Pan Z; Xu H; Luo Y; Wang X
Food Chem; 2013 Nov; 141(1):259-65. PubMed ID: 23768356
[TBL] [Abstract][Full Text] [Related]
13. Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (
Li J; Zeng L; Liao Y; Gu D; Tang J; Yang Z
Int J Mol Sci; 2019 Feb; 20(5):. PubMed ID: 30818885
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?
Gui J; Fu X; Zhou Y; Katsuno T; Mei X; Deng R; Xu X; Zhang L; Dong F; Watanabe N; Yang Z
J Agric Food Chem; 2015 Aug; 63(31):6905-14. PubMed ID: 26212085
[TBL] [Abstract][Full Text] [Related]
16. Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS.
Lin J; Dai Y; Guo YN; Xu HR; Wang XC
J Zhejiang Univ Sci B; 2012 Dec; 13(12):972-80. PubMed ID: 23225852
[TBL] [Abstract][Full Text] [Related]
17. Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing.
Xie J; Wang L; Deng Y; Yuan H; Zhu J; Jiang Y; Yang Y
Food Chem; 2023 Nov; 427():136641. PubMed ID: 37393635
[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. Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis.
Qin D; Wang Q; Jiang X; Ni E; Fang K; Li H; Wang Q; Pan C; Li B; Wu H
Food Res Int; 2023 Nov; 173(Pt 1):113356. PubMed ID: 37803659
[TBL] [Abstract][Full Text] [Related]
20. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea.
Huang W; Fang S; Wang J; Zhuo C; Luo Y; Yu Y; Li L; Wang Y; Deng WW; Ning J
Food Chem; 2022 Nov; 395():133549. PubMed ID: 35777211
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
