1377 related articles for article (PubMed ID: 32156355)
1. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
[TBL] [Abstract][Full Text] [Related]
2. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.
Zheng X; Hu T; Xie H; Ou X; Huang J; Wang C; Liu Z; Li Q
Food Chem; 2023 Nov; 426():136527. PubMed ID: 37336100
[TBL] [Abstract][Full Text] [Related]
3. Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion.
Ni H; Jiang Q; Lin Q; Ma Q; Wang L; Weng S; Huang G; Li L; Chen F
Food Chem; 2021 Apr; 342():128565. PubMed ID: 33199121
[TBL] [Abstract][Full Text] [Related]
4. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis.
Ma L; Sun Y; Wang X; Zhang H; Zhang L; Yin Y; Wu Y; Du L; Du Z
J Sci Food Agric; 2023 Nov; 103(14):7136-7152. PubMed ID: 37337850
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
Zhu J; Niu Y; Xiao Z
Food Chem; 2021 Mar; 339():128136. PubMed ID: 33152893
[TBL] [Abstract][Full Text] [Related]
7. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
[TBL] [Abstract][Full Text] [Related]
8. Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O).
Gan S; Chen Y; Zhao L; Zhao X; Qiu T; Zhai X; Dai Q
Food Res Int; 2024 Jul; 187():114359. PubMed ID: 38763643
[TBL] [Abstract][Full Text] [Related]
9. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.
Zhang X; Gao P; Xia W; Jiang Q; Liu S; Xu Y
Food Chem; 2022 Dec; 397():133773. PubMed ID: 35908468
[TBL] [Abstract][Full Text] [Related]
10. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.
Feng T; Sun J; Wang K; Song S; Chen D; Zhuang H; Lu J; Li D; Meng X; Shi M; Yao L; Ho CT
J Agric Food Chem; 2022 Oct; 70(42):13741-13753. PubMed ID: 36225119
[TBL] [Abstract][Full Text] [Related]
11. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
[TBL] [Abstract][Full Text] [Related]
12. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
Pang X; Zhang Y; Qiu J; Cao J; Sun Y; Li H; Kong F
Food Chem; 2019 Dec; 301():125307. PubMed ID: 31387043
[TBL] [Abstract][Full Text] [Related]
13. Identification and quantification of key odorants in the world's four most famous black teas.
Kang S; Yan H; Zhu Y; Liu X; Lv HP; Zhang Y; Dai WD; Guo L; Tan JF; Peng QH; Lin Z
Food Res Int; 2019 Jul; 121():73-83. PubMed ID: 31108802
[TBL] [Abstract][Full Text] [Related]
14. Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.
Zhu Y; Yan H; Zhang ZF; Zeng JM; Zhang Y; Wang JT; Ma WJ; Wang MQ; Peng QH; Lv HP; Lin Z
Food Chem; 2021 Dec; 365():130615. PubMed ID: 34329877
[TBL] [Abstract][Full Text] [Related]
15. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
[TBL] [Abstract][Full Text] [Related]
16. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis.
Chen X; Chen D; Jiang H; Sun H; Zhang C; Zhao H; Li X; Yan F; Chen C; Xu Z
Food Chem; 2019 Feb; 274():130-136. PubMed ID: 30372917
[TBL] [Abstract][Full Text] [Related]
17. Characterization of volatiles and identification of odor-active compounds of rocket leaves.
Raffo A; Masci M; Moneta E; Nicoli S; Sánchez Del Pulgar J; Paoletti F
Food Chem; 2018 Feb; 240():1161-1170. PubMed ID: 28946238
[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. Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process.
Cui J; Zhai X; Guo D; Du W; Gao T; Zhou J; Schwab WG; Song C
J Agric Food Chem; 2022 Jan; 70(1):279-288. PubMed ID: 34932338
[TBL] [Abstract][Full Text] [Related]
20. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J
J Agric Food Chem; 2019 May; 67(20):5847-5856. PubMed ID: 31042865
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]